1.
A handful of soybean sprouts, remove the fine tails.
I personally think that the taste of soybean sprouts is slightly crispier than mung bean sprouts, and it is more suitable for soup.
2. Cut two vegetarian fish balls into slices. The reason why the vegetarian fish balls are put together is that they look better together, and the other is that they give the soup a rich taste. Of course, you can also put a little pork belly, over oil.
3. Two spoons of soy sauce.
4. Half a spoon of Korean chili sauce, if you are as spicy as me, just fine.
5. The kimchi soup is made from the spicy cabbage before, and a spoonful is just right, slightly spicy.
6. Bring the water to a boil, add soy bean paste, Korean chili sauce, kimchi soup, salt and other condiments. After adjusting the taste, add the soybean sprouts and vegetarian fish balls. This way, the soybean sprouts can be maintained while ensuring the taste. Fresh and crispy.
Tips:Bean sprout soup can be cooked and drunk as long as you want. It can be used with staple foods such as rice and steamed buns. Tonight is bean sprout soup with black rice, which can make the meal instantly satisfying.
