Korean Street-Style Canned Silkworm Pupae Soup (2 servings)

Check the sealed canned food's expiry date and allergen label. Discard swollen or leaking cans.

Thinly slice 1/4 onion and chop 1/4 scallion.

Pour one can of pupae with 150 ml water into a pot and bring to a boil. Use less of the canned liquid if it is too salty.

Add onion, 1/2 tsp garlic, 1/2 tsp chili flakes and 1 tsp soy sauce. Simmer at a steady boil over medium heat for about 8 minutes.

Add scallion, simmer 1–2 minutes more and serve hot. Never offer it as a trial tasting to anyone who may have an allergy.