Refreshing and Spicy Bean Sprout Kimchi Soup
Home Cooking / Bean Sprout Kimchi Soup
On a chilly day, have a hearty meal with a bowl of rice! Don’t skip meals, eat your home-cooked food and let’s beat the cold! Koreans are powered by rice! This bean sprout kimchi soup offers a refreshing yet spicy flavor, perfect for combating the cold weather.
Main Ingredients
- Bean Sprouts 300g (1 bag)
- Napa Cabbage Kimchi 1/2 head
- Tofu 1/2 block
- Broth (anchovy-kelp based) 7 cups (approx. 1.4L)
- Soy Sauce or Saeujeot (salted shrimp) to taste
Cooking Instructions
Step 1
Let’s make a delicious bean sprout kimchi soup, known for its crisp texture and refreshing taste. First, prepare one bag (300g) of fresh bean sprouts. You can easily find these at any grocery store.
Step 2
Rinse the bean sprouts thoroughly under running water. While rinsing, gently skim off any floating bean husks for a clearer broth. After rinsing, drain them well in a colander and set aside.
Step 3
Prepare half a head of well-fermented napa cabbage kimchi. Shake off excess brine, then chop the kimchi into bite-sized pieces (about 2-3 cm). Don’t discard the kimchi juice; we’ll use it in the soup! The kimchi juice adds a deeper, richer flavor to the soup.
Step 4
Prepare half a block of soft tofu. Cut it into pieces similar in size to the kimchi for a harmonious blend of ingredients when cooked.
Step 5
For the broth, we’re using 7 cups (about 1.4L) of anchovy and kelp stock. Pour the broth into a pot and bring it to a boil over high heat. Using broth instead of plain water will give the soup a much deeper and richer flavor.
Step 6
Once the broth is boiling vigorously, add the chopped kimchi. Let it simmer for a bit to soften the kimchi, ensuring you include the kimchi juice.
Step 7
When the kimchi is cooked and releasing a delicious aroma, it’s time to add the bean sprouts. It’s crucial to boil the bean sprouts with the lid off! Keeping the lid open prevents the bean sprouts from developing an unpleasant smell and helps maintain their crisp texture.
Step 8
Once the bean sprouts are partially cooked, add the cubed tofu. Tofu can break apart if overcooked, so adding it towards the end and simmering briefly is best.
Step 9
Without needing extra seasonings, the soup is already becoming wonderfully flavorful with the umami from the kimchi, the freshness of the broth, and the clean taste of the bean sprouts. If needed, add a tiny bit of soy sauce or saeujeot to adjust the seasoning.
Step 10
There you have it – a mouthwatering bean sprout kimchi soup! Serve it hot with a bowl of rice, perfect for a satisfying and comforting meal. You’ll truly feel the warmth and heartiness of home-cooked food.
