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Spicy "flu fighting" Soup

This spicy "flu fighting" soup will help you sweat it all out
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Servings 3 people


  • 1 onion diced
  • 5 cloves garlic minced
  • 1 tsp ginger minced
  • 1 chili pepper chopped
  • 3 dried shiitake
  • 2 tbsp dried wakame
  • 2 tbsp gochujang
  • 1 adjuma pepper or habanero
  • 1 can chickpeas drained
  • 150 grams Broccoli or bimi
  • 150 grams bean sprouts
  • 2 tbsp vegetable bouillion or use vegetable broth instead of water
  • 1 serving rice noodles


  • Start by warming a large cooking pot over medium/low heat. Add about a tbsp of oil and lightly cook the onion until it's translucent. Now add the garlic, ginger and chili and cook it for two minutes.
  • Add about 1 1/2 liters of water to the pot and add the dried shiitake, wakame, gochujang, adjuma*, chickpeas and vegetable bouillion. Bring it to a boil and let it simmer for 30 minutes.
  • Remove the mushrooms and chop them into pieces. Add them back to the pot of soup. Now add the broccoli and add salt and pepper to taste. Serve this in a bowl over some bean sprouts. Optionally add some noodles, herbs and lime.


  • Some people choose to keep the adjuma whole. You can score it or chop it to make it more spicy. Leaving it whole will make the dish less spicy.