Sea Squirt and Soybean Sprout Rice Soup recipe - ingredients, nutrition and when to eat it
Sea Squirt and Soybean Sprout Rice Soup is made by simmering sea squirts and soybean sprouts in a clear, savory broth and serving it with rice.
Sea Squirt and Soybean Sprout Rice Soup is made by simmering sea squirts and soybean sprouts in a clear, savory broth and serving it with rice. The sea squirts burst with a briny flavor, while crisp sprouts and hot broth make it a comforting choice for a cold-day lunch or a hearty dinner.
Seafood · 20 minutes to cook
Tips: Sea squirts can turn tough if cooked too long, so cook them first before adding the soybean sprouts.
Tips: Opening and closing the lid while the sprouts cook can bring out a strong raw-bean smell, so keep the lid on.
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Ingredients (1 serving)
- Rice (white) — 1 bowl
- Sea squirt — 80 g
- Soybean sprouts — 100 g
- Green onion — 0.3 stalk
- Minced garlic — 0.5 tsp
- Seafood stock — 350 ml
- Fish sauce — 0.5 tsp
- Salt — 0.5 g
- Red chili pepper — 0.3 pc