Kimchi Seaweed Soup with Rice recipe - ingredients, nutrition and when to eat it
This one-bowl meal pairs warm seaweed soup with rice and kimchi. The tender seaweed and tangy, crunchy kimchi make it a comforting choice for lunch or dinner…
This one-bowl meal pairs warm seaweed soup with rice and kimchi. The tender seaweed and tangy, crunchy kimchi make it a comforting choice for lunch or dinner on a cold day.
Rice bowls · 25 minutes to cook
Nutrition (per 757.5g serving): 407 kcal · protein 11.4g · carbohydrate 74.4g · fat 5.8g · sodium 1154.8mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the kimchi is salty enough, use just a little soy sauce and taste the soup at the end.
Tips: Simmer the kimchi in the soup for a tangy broth, or serve it on the side to keep it crunchy.
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Ingredients (1 serving)
- White rice — 1 bowl
- Dried seaweed — 5 g
- Napa cabbage kimchi — 0.5 cup
- Dried anchovies — 5 whole
- Garlic — 1 clove
- Sesame oil — 1 tsp
- Soy sauce — 1 tsp
- Water — 450 ml