Clean and trim bean sprouts, removing wilted parts and rinsing thoroughly.

Drain the bean sprouts using a strainer.

Wash the squid under running water and cut it into bite-sized pieces.

Slice green onion, green chili, and red chili thinly. Mince garlic.

Boil water and add the dashi pack. Simmer for 10 minutes, then remove the pack.

Add bean sprouts to the broth and bring to a boil. Skim off any foam.

Simmer the bean sprouts for about 7 minutes.

Add squid to the soup and cook until just done.

Season with fish sauce and cooking wine. Adjust salt if needed.

Add minced garlic and black pepper, then simmer briefly.

Add sliced green onion, green chili, and red chili. Simmer for a final minute.

Taste and adjust seasoning with salt if necessary.