Bean Sprouts & Beef Soup
Recipe and photograph by Joe Wabe
This quick and easy to make soup, rich in vitamin C and protein, is a great friend to have for the next few months when the temperatures drop and extra warmth will be welcome. It also works well as a “hang-over” soup.
Ingredients: (2 servings)
100g bean sprouts
I loaf of tofu (diced in small cubes)
150 g beef
1 leek stalk (chopped )
1 ½ tbs red pepper paste (gochujang)
1 tbs red pepper powder (gochugaru)
1 tbs minced garlic
1 1/2 tbs beef stock
½ black pepper
1 red pepper (*extra spicy)
5 cups of water
Bring the water to a boil in a pot, add the red pepper paste and let it dilute, stirring the water constantly. After 3 minutes combine the bean sprouts and beef, lower the heat, and add the tofu. Do not stir too much at this point in order to keep the tofu in tact. Add the rest of the ingredients and close to simmer for 10 minutes. Turn off the heat and wait 10 minutes before serving.