Besides the well-known and easily available shoots of the mung bean (called bean sprouts in the Netherlands), the shoots of the soy bean are also known, especially in Korea and Japan. They taste about the same as bean sprouts but stay crunchy longer, even after you cook them. Ideal for soup and stew.
How to prepare ?
Taugé is often only poured with boiling water, some people even eat it raw, but because raw soy beans are difficult to digest, soy shoots are actually always cooked. Wash them in a bowl of plenty of water and take out any black or unsharp ones. Cook them for 10 minutes in salt water, drain, season with seasoning agents such as sesame oil, garlic and spring onion and serve as a side dish. You can also cook the soy shoots directly in soup or stew. Even after 30 minutes of cooking they are still delicious crunchy. Unlike bean sprouts, soy shoots stay fresh much longer. In a sealed bag or container in the fridge. If you have a recipe specific for soy sprouts and you can only find bean sprouts, adjust the cooking time: add bean sprouts at the very last moment and don't let them cook (for a long time).