Bean Sprout Soup with Rice, Egg, and Kimchi recipe - ingredients, nutrition and when to eat it
A hearty soup with rice and egg, made with bean sprouts and kimchi. The crisp sprouts and spicy, refreshing broth pair well with the egg’s soft texture.
A hearty soup with rice and egg, made with bean sprouts and kimchi. The crisp sprouts and spicy, refreshing broth pair well with the egg’s soft texture. It makes a satisfying lunch or dinner.
Rice bowls · 20 minutes to cook
Tips: Cook the bean sprouts with the lid on to keep them from developing a strong odor.
Tips: After adding the egg, avoid stirring vigorously so the broth stays clear and the egg forms soft curds.
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Ingredients (1 serving)
- Cooked rice — 210 g
- Bean sprouts — 100 g
- Napa cabbage kimchi — 40 g
- Egg — 1 pc
- Dried anchovies — 5 g
- Kombu — 3 g
- Green onion — 10 g
- Garlic — 3 g
- Korean chili flakes — 1 tsp
- Salt — 0.5 g
- Water — 450 ml