Kimchi and Bean Sprout Rice Soup recipe - ingredients, nutrition and when to eat it
This one-bowl soup combines a simmered broth with kimchi, bean sprouts, rice, and egg. The refreshing broth brings together kimchi’s tangy, spicy flavor.
This one-bowl soup combines a simmered broth with kimchi, bean sprouts, rice, and egg. The refreshing broth brings together kimchi’s tangy, spicy flavor. It’s a lovely choice for a chilly morning or a filling lunch.
Rice bowls · 20 minutes to cook
Tips: Cook the bean sprouts without lifting the lid so they develop less of a raw, beany smell.
Tips: If the kimchi is quite salty, use less chili powder and add a little more water to balance the seasoning.
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Ingredients (1 serving)
- Napa cabbage kimchi — 70 g
- Bean sprouts — 100 g
- Rice — 1 bowl
- Egg — 1 pc
- Dried anchovies — 5 g
- Green onion — 10 g
- Garlic — 1 clove
- Red pepper flakes — 0.5 tsp
- Water — 450 ml
- Sesame oil — 0.5 tsp