Seaweed and Soybean Sprouts Soup
A Korean-style soup featuring soybean sprouts and kelp simmered together for a refreshing, savory flavor.
Ingredients
Soybean sprouts (washed and drained)
to taste
Red chili pepper (stem removed, cut into diagonal slices)
to taste
Seaweed/kelp (washed, blanched, and cut into small segments)
to taste
Minced garlic
to taste
Toasted white sesame seeds
to taste
Sesame oil
2 tbsp
Salt
to taste
Korean seasoning powder
5 g
Instructions
1
Preparation
Wash the soybean sprouts and drain well. Wash the red chili peppers, remove the stems, and cut them into diagonal slices; set aside. Wash the seaweed, blanch it in boiling water, remove, and cut into small segments; set aside.
2
Stir-frying
Heat a wok and add the sesame oil until hot. Sauté the minced garlic and red chili slices until fragrant, then add the soybean sprouts and stir-fry briefly.
3
Simmering the soup
Add an appropriate amount of water and bring to a boil over high heat. Reduce to medium-low and continue simmering for about 5 minutes. Add the seaweed segments and mix well. Season with salt and Korean seasoning powder, then sprinkle with toasted white sesame seeds before serving.
