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–+ servings

Spicy Seasoned Bean Sprouts (Ramen Topping)

Prep Time2 minutes
Cook Time1 minute
Total Time3 minutes
Author Yuto Omura
Servings 4 servings

Ingredients 
 

  • 100 g bean sprouts

Dressing

  • 1 tsp Chinese-style chicken bouillon powder based on 1 tsp = 200ml soup ratio, scale to your brand's strength
  • 1 tsp toasted sesame oil
  • ⅛ tsp Japanese chili powder (shichimi togarashi)
  • ⅛ tsp black pepper
  • ½ tsp sugar
  • 1 tsp rice vinegar

Instructions 

  • Bring a pot of water to a rolling boil and blanch 100 g bean sprouts for 1 minute.
    Blanching bean sprouts in a pot of water
  • Pour the blanched bean sprouts through a strainer and shake thoroughly to remove any excess water, be careful of the hot steam and water.
    draining blanched bean sprouts in a mesh strainer
  • Add 1 tsp Chinese-style chicken bouillon powder, 1 tsp toasted sesame oil, ⅛ tsp Japanese chili powder (shichimi togarashi), ⅛ tsp black pepper, ½ tsp sugar and 1 tsp rice vinegar to a bowl and mix until combined.
    seasoning for bean sprouts in a steel mixing bowl
  • Add the beansprouts to the bowl and mix thoroughly until evenly covered.
    blanched bean sprouts mixed with seasonings in a steel mixing bowl
  • Serve over ramen and enjoy!

Notes

Chicken bouillon powder varies by brand. My brand is 1 tsp per 200 ml, so if yours is more concentrated (e.g., 1 tsp per 300 ml or 1 cup), use touch less to avoid oversalting.