התמונה להמחשה בלבדPeanut-freeSesame-freeNut-freeDairy-freeContains fish
Soybean Sprout and Kimchi Soup
A gentle simmer develops flavour gradually and keeps the texture controlled rather than breaking the ingredients apart. A traditional Korean soup that delicately balances the crunch of fresh sprouts with the refined acidity of fermented cabbage, creating a deep and complex flavour profile.
- Prep
- 10 min
- Servings
- 4
- Difficulty
- Medium
Instructions
Servings:4
- 1Put the anchovies in a soup strainer or wrap them in cheesecloth.
- 2Add the sprouts, onion, garlic and sauerkraut to a pot and mix until evenly combined.
- 3Add 1.75 liters of water and the anchovy strainer to the pot.
- 4Cover and cook on medium-high heat for 25 minutes.
Nutrition
- Calories
- 76
- Protein
- 3g
- Carbs
- 12.2g
Chef tips
Substitute fish sauce with soya sauce for a vegetarian option. Add chilli flakes for a spicy kick.
Culinary reasoning
A gentle simmer develops flavour gradually and keeps the texture controlled rather than breaking the ingredients apart. A traditional Korean soup that delicately balances the crunch of fresh sprouts with the refined acidity of fermented cabbage, creating a deep and complex flavour profile.