1Prepare Optional ingredients if desired:
Thin Slice beef and/or radish (about 1/8 inch thick).
Note: Partially freezing the beef will make it easier to slice.
Cut chives into 1 inch lengths.
Slice peppers in thin slices from top to bottom.
2Wash bean sprouts and remove any remaining roots.
3Cut scallion/onion into 1/2 inch sections with a diagonal cut.
4Slice garlic cloves in half from top to bottom.
5In a large pot, add salt, anchovies, and dried kelp to water and bring to a full boil over high heat.
Remove anchovies and kelp from broth and discard.
6Add garlic, and any or all of the optional ingredients to pot.
Return to boil, reduce heat to medium and cook for two minutes.
7Add bean sprouts, enoki mushrooms, and chili pepper flakes and cook for one more minute.
8Remove from heat, add green onion/scallion and sprinkle with sesame seed.
A humble ham bone is the basis of this hearty, classic soup. Carrots, onions, celery, and thyme add nuance to the savory broth, and white beans add bulk and creamy texture (some beans are mashed to thicken the soup, while some are left whole). Diced ham stirred in at the end makes this a filling, flavorful meal. Read more.