If you follow the weekly menu this dish is part of, you should use the broth from kimchi noodles as the base for the soup. If you do not follow the weekly menu, you can use vegetable bouillon cube and chilli or sriracha, with 5 dl of water per serving.
Ingredients
- 1 x spring onion
- 2 x carrot
- 1 handful fresh coriander
Method
- Mince the spring onion and fry in a little oil until it softens.
- Mince the carrot and add to the pot. Fry a little before you add the excess spicy broth from yesterday's dinner. 5 dl per serving. Let it simmer for about 10 minutes.
- Smoothen out the soup with an immersion blender.
