Spicy Vegetable Hangover Soup

Ingredients : 

*1Tablespoon = 15g / 1Teaspoon = 5g / 1Cup = 200g

1. Water : 300g

2. Kelp : 10cm X 10cm

3. Dried anchovy : 5ea

4. Bean sprouts : 30g

5. Aged Kimchi : 30g

6. Shiitake mushroom : 1/2ea

7. Minced garlic : 1teaspoon

8. Red pepper powder : 1tablespoon

9. Salted shrimp : 1tablespoon

10. Chopped green onion : 1tablespoon

11. Spicy Korean pepper : 1/2ea

12. Red pepper : 1/2ea

How to Make it :

1. Wash the bean sprouts and chopped the aged Kimchi after discarding the stuffing.

2. In the water, add the kelp and the dried anchovy and start boiling to create the base soup. When it starts to boil, turn the heat to medium heat and boil for about 5minutes and take out the kelp and anchovy.

3. Put the bean sprouts, chopped kimchi and shiitake mushroom to boil and do not open the lid until it starts to boil in the high heat.

4. When starts to boil, put the heat to medium heat for about 5minutes and add the salted shrimp, red pepper powder and the minced garlic and boil for about 2minutes.

5. Add the chopped green onion, spicy Korean pepper and the red pepper and turn off the heat.

Tip :

1. Instead of using the salted shrimp, you can use the salted anchovy sauce for same amount instead.