Soybean Sprout Soup is a popular Korean side dish soup – Kongnamul-Guk. It is not at all difficult to cook. With few simple ingredients, you can enjoy a bowl of fresh and light soup. For this vegetarian/vegan version, I used kelps instead of anchovies. If it is too plain, just sprinkle some sesame oil, sesame seeds, Korean red pepper or dried chilli flake. Do not overcook the soybean sprout, it should have a crunchy texture. Preparation: 10 mins, Cooking time: 10 mins
Ingredients (serves 2)
° 100g soybean sprout, trimmed
° 50g silken tofu, cut into cubes
° 5 dried kelps in knot
° 1-2 thin slices ginger
° 500ml water
° ½-1 teaspoon light soy sauce
° salt and pepper to taste
° 1 stalk fresh spring onion, cut into 4cm length
Method
1. Place the dried kelps, ginger and water in a pot. Bring to a boil and simmer for 8 minutes. Remove the ingredients with a slotted spoon and discard, if desired.
2. Add in the tofu, soybean sprout and bring to a boil. Off the fire and season to taste with light soy sauce, salt and pepper.
3. Ladle the soup into individual serving bowls. Garnish with spring onion and serve hot.
2 comments:
Hi, Great site! I am a vegetarian <3 living in Fiji and enjoy the pictures you put up-- we do not have access to many of the ingredients you use, so I can only look a the pic and imagine what the food would be like.
-ash
Hi anonymous
Thank you :) Oh, next time, I should try to make use more simple & easy accessible ingredients.
Most of the ingredients here can be easy purchase in Malaysia and Singapore. Out of these countries, it is quite difficult, even in the Chinatown.
Nice to hear from you and really like to know how the vegetarian food in Fiji is like. Cheers :)
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