Spicy and Refreshing Kimchi Bean Sprout Soup
Easy Kimchi Bean Sprout Soup Recipe: A Deliciously Spicy Broth!
Enjoy a quick and satisfying Kimchi Bean Sprout Soup made with ingredients you likely already have at home. Using convenient coin-shaped broth cubes makes creating a rich, foundational broth incredibly easy. A spoonful of tuna extract adds a wonderful umami depth, and you’re done with seasoning! This recipe allows you to effortlessly prepare a delicious Kimchi Bean Sprout Soup, perfect for a comforting meal. Its invigoratingly cool and spicy broth is truly exceptional.
Main Ingredients- 140g well-fermented kimchi, cut into bite-sized pieces
- 130g bean sprouts, rinsed thoroughly under cold running water and drained
- 230g firm tofu, cut into cubes
- 1/2 stalk green onion, thinly sliced
Cooking Instructions
Step 1
Gently squeeze out some of the brine from the 140g of well-fermented kimchi. Using scissors, cut the kimchi into bite-sized pieces, about the size of a tablespoon. Cutting it too small might make the soup cloudy, so aim for a moderate size.
Step 2
Place the 130g of bean sprouts in a colander and rinse them thoroughly under cold running water, shaking gently to remove any debris. This helps eliminate any bean-like odor and ensures freshness. After washing, lightly shake the sprouts to drain excess water.
Step 3
Cut the 230g of firm tofu into roughly 1.5 to 2cm cubes. Slice the 1/2 stalk of green onion thinly. It’s beneficial to separate the white and green parts; the white can be used for flavoring the broth, and the green parts can be used as a garnish.
Step 4
In a deep pot, combine 1L of water and 3 coin broth cubes. Bring to a boil over high heat. As the broth cubes dissolve, they will create a flavorful base for your soup.
Step 5
Once the broth is at a rolling boil, add the prepared kimchi and 1 Tbsp of red pepper flakes. Continue to boil over high heat until the kimchi becomes tender. The kimchi will release its spicy flavor into the broth as it cooks.
Step 6
Skim off any foam that rises to the surface while the kimchi is boiling. This step helps to achieve a cleaner, clearer broth, enhancing the overall flavor profile.
Step 7
Reduce the heat to medium. Add 1 Tbsp of tuna extract to season the soup. Since the coin broth cubes already contain salt, it’s best not to add too much at once. Taste and add more if needed. The tuna extract will impart a deep, savory umami flavor.
Step 8
While maintaining medium heat, add the rinsed bean sprouts and cubed tofu. Cook for about 3 to 4 minutes, just until the bean sprouts are tender but still slightly crisp. Avoid overcooking them, as they can become mushy. It’s recommended to keep the lid open while cooking to prevent any ‘beany’ smell from the sprouts.
Step 9
Check if the bean sprouts are cooked through, then add 0.5 Tbsp of minced garlic and stir well. Adding garlic towards the end preserves its pungent aroma, contributing to a refreshing taste in the soup.
Step 10
Finally, sprinkle generously with the sliced green onions and black pepper. Let it simmer for another moment to allow the green onion’s fragrance to infuse into the broth, then turn off the heat. If the soup’s seasoning is still lacking, you can adjust it with soy sauce or salt.
Step 11
Your spicy and refreshing Kimchi Bean Sprout Soup is ready! Enjoy this delicious and comforting dish with a bowl of warm rice. 🙂
