Clam and Bean Sprout Rice Soup recipe - ingredients, nutrition and when to eat it
This rice soup is made by simmering clams and bean sprouts in broth, then serving it with rice.
This rice soup is made by simmering clams and bean sprouts in broth, then serving it with rice. Its refreshing broth gets a spicy kick from red pepper flakes and Korean chili peppers, making it a comforting choice when you want a warm meal.
Seafood · 25 minutes to cook
Tips: To reduce any raw bean sprout smell, either boil them uncovered or keep the lid on until they’re cooked through.
Tips: Once the clams open, add the next ingredients without simmering them much longer so the meat stays tender.
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Ingredients (1 serving)
- Clam meat — 100 g
- Bean sprouts — 1 handful
- Rice — 1 bowl
- Water — 500 ml
- Scallion — 0.3 pc
- Minced garlic — 0.5 tsp
- Red pepper flakes — 0.5 tsp
- Korean chili pepper — 0.3 pc
- Salt — 0.3 tsp
- Sesame oil — 0.3 tsp