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Kimchi Soybean Sprout Soup

Custo $10, economizar $15

Fonte: Recommended by CookGo

  • 30 Min
  • 5 Porções
  • $10

INGREDIENTES

  • Broth

    • 1.2L anchovy broth

  • Vegetables

    • 300g soybean sprouts
    • 🧅 1/3 green onion
    • 🥬 150g fermented kimchi

  • Seasonings

    • 1 tbsp chili powder
    • 🧄 1 tbsp minced garlic
    • 1 tbsp anchovy fish sauce
    • 🧂 Salt to taste

PASSOS

1

Prepare all ingredients.

2

Slice the green onion and kimchi into small pieces.

3

Bring the anchovy broth to a boil and add the sliced kimchi.

4

Once the kimchi is partially cooked, add the soybean sprouts.

5

Add 1 tbsp of chili powder and stir well.

6

Add 1 tbsp of minced garlic and mix thoroughly.

7

Once the soybean sprouts are cooked, add 1 tbsp of anchovy fish sauce.

8

Adjust the seasoning with salt if necessary.

9

Add the sliced green onion and let the soup simmer briefly.

10

Serve the soup hot and enjoy it as a meal or a hangover remedy.

NUTRIENTES

Por 1 Porção

🔥

80

Calorias

  • 5g
    Proteína
  • 10g
    Carboidratos
  • 2g
    Gorduras

💡 Dicas

Use well-fermented kimchi for a richer flavor.Keep the lid open while cooking soybean sprouts to avoid any unpleasant smell.Add extra kimchi juice for a tangier and spicier soup.This soup can be stored in the fridge for up to 2 days and reheated.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.