Spicy and Refreshing Kimchi Bean Sprout Soup
How to Make Refreshing Kimchi Bean Sprout Soup
I make this often because it’s refreshing and delicious. Perfect for a hangover cure!
Ingredients
- 1 handful of bean sprouts (approx. 100g)
- 1 cup of well-fermented napa cabbage kimchi (approx. 150g)
- 1 Tbsp minced garlic
- 1/2 stalk of green onion
- 2 Tbsp soup soy sauce (guk-ganjang)
- Pinch of salt
- Pinch of MSG or umami seasoning (optional)
- 500ml anchovy-kelp broth
Cooking Instructions
Step 1
First, prepare the anchovy-kelp broth, which is the base for a delicious soup. In a pot, add 500ml of cold water, 7 anchovies (with guts and heads removed), and a piece of dried kelp. Boil for about 10 minutes. Remove the anchovies and kelp, keeping only the broth.
Step 2
Add the washed bean sprouts and the chopped kimchi to the prepared broth. If you like it spicier, use very sour kimchi; otherwise, regular napa cabbage kimchi will also work well.
Step 3
Once the broth comes to a boil, season with 2 Tbsp of soup soy sauce. Adjust the saltiness with a pinch of salt if needed. For extra depth of flavor, you can add a pinch of MSG or other umami seasoning. Finally, add 1 Tbsp of minced garlic and the diagonally sliced green onions. Let it simmer briefly. It’s important not to overcook after adding the bean sprouts to avoid any unpleasant smell.
Step 4
Your spicy and refreshing Kimchi Bean Sprout Soup is ready! It’s perfect for enjoying with rice, and especially excellent as a hangover cure – a spoonful of this soup will surely revitalize you. Enjoy your meal!
