For those just starting to cook, the menu that makes you think, 'This is really doable,' is definitely bean sprout and dried pollack soup.

In fact, there's almost no chance of failure, and the ingredients are simple, making it perfect for a quick meal on a busy day.

First, for the dried pollack soup, all you need is a handful of dried pollack.

Put it in a bowl, rinse it briefly in water to soften it like shaking off flour, and then add a tablespoon of sesame oil to a pot and stir-fry the dried pollack first.

This step is the key point that enhances the flavor of the broth, so don't skip it; even if you do it roughly, stir-frying it once brings out the nuttiness.

Next, pour in water and bring it to a boil, then add a tablespoon of soy sauce, and if you have radish, chop it and add it in, and let it boil vigorously to complete the basic base.

If you crack in one egg, it adds a smooth texture and a home-cooked feel, and adding chopped green onions really rounds out the flavor. When the soup is boiling, add garlic... and one and a half tablespoons of fish sauce (adjust according to the saltiness if using shrimp sauce), then season with salt, add green onions, and finish.

This soup is easy, so you don't have to think too hard about it. The dried pollack naturally brings out the flavor, so even beginners have almost no chance of making mistakes.

The bean sprout soup without the dried pollack is even simpler.

Put water on to boil, wash a bag of bean sprouts, and put them straight in. There's a debate about whether to boil with the lid on or off, but I prefer to boil with the lid on. The reason is that it boils faster and is more convenient.

Once the water starts boiling, add half a tablespoon of minced garlic and a tablespoon of soy sauce to create umami, and if you want it a bit spicier, you can add half a tablespoon of red pepper powder.

Finally, just season with salt and sprinkle a little green onion on top, and it's done.

Bean sprouts don't need to be boiled for long, so it's ready in about 5 minutes, making it a soup I often make after work.

In summary, both soups have simple ingredients and short cooking processes, making them easy for beginners to tackle, and they yield stable flavors, providing a sense of accomplishment that makes you feel like you've cooked.

The dried pollack soup has a nutty and hearty feel, while the bean sprout soup is refreshing and clean, so you can choose which to make based on your mood that day.