Hearty Bean Sprout Rice Soup, a Traditional Korean Breakfast

Prepare the broth: In a pot, combine dried anchovies, dried kelp, and 4 cups of water. Bring to a boil over medium-high heat, then reduce heat and simmer for 15 minutes. Remove and discard the anchovies and kelp.

While the broth simmers, prepare the vegetables: Rinse the bean sprouts thoroughly. Mince the garlic and slice the green onions, separating the white and green parts.

Add the bean sprouts and minced garlic to the simmering broth. Cook for about 5-7 minutes, or until the bean sprouts are tender-crisp. Do not overcook to maintain their texture.

Season the soup with 2 tablespoons of soy sauce and salt to taste. Adjust seasoning as needed.

If adding eggs, gently crack one egg into each serving bowl just before serving, or crack directly into the hot soup for a minute or two until softly cooked.

To serve, place 1 cup of cooked rice into each of two serving bowls. Ladle the hot bean sprout soup over the rice. Garnish with sliced green onions.