Anchovy Soup with Rice recipe - ingredients, nutrition and when to eat it
This warming meal is made by pouring rice into a clear broth simmered with anchovies and topping it with crumbled roasted seaweed.
This warming meal is made by pouring rice into a clear broth simmered with anchovies and topping it with crumbled roasted seaweed. The light, savory broth pairs with the seaweed’s nutty flavor for a satisfying lunch or dinner that goes down easy.
Seafood · 20 minutes to cook
Tips: Simmer the anchovies for about 10 minutes; cooking them too long can make the broth bitter.
Tips: Add the rice to the broth and simmer for 1–2 minutes so it absorbs more flavor.
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Ingredients (1 serving)
- Kombu — 4 g
- Water — 450 ml
- Dried anchovies — 10 g
- Cooked rice — 1 bowl
- Seaweed flakes — 1 Tbsp
- Green onion — 10 g
- Soy sauce — 0.5 Tbsp
- Sesame oil — 0.3 tsp