Spicy Bean Sprout and Kimchi Soup
Golden Recipe for Bean Sprout Kimchi Soup using Aged Kimchi
A refreshing and spicy kimchi bean sprout soup that’s perfect as a hangover remedy.
Ingredients
- 100g bean sprouts
- 30g napa cabbage kimchi
- 1 handful green onions
- 1 tsp minced garlic
- 1 tsp red pepper flakes
- 1 tsp shiitake mushroom powder (optional)
Cooking Instructions
Step 1
While bean sprout soup is excellent on its own and as a hangover cure, adding kimchi transforms it into an even more invigorating and refreshing soup. This recipe highlights how to make a delicious Kimchi Bean Sprout Soup.
Step 2
First, thoroughly rinse 100g of bean sprouts under cold water. Place the rinsed bean sprouts and water in a pot and bring to a simmer over medium heat. Cover and cook for about 5 minutes until the bean sprouts are partially cooked and their raw smell has dissipated. Lightly season with salt at this stage. Remember, the kimchi will add saltiness later, so it’s best to keep the initial seasoning mild.
Step 3
Once the bean sprouts are slightly cooked, add 30g of chopped napa cabbage kimchi and 1 tsp of red pepper flakes. You can also add a little bit of kimchi juice for a deeper flavor. Continue to simmer for about 5 more minutes, or until the kimchi is tender. Now, add 1 handful of chopped green onions and 1 tsp of minced garlic. Once the soup comes to a boil again, reduce the heat to low.
Step 4
Finally, add 1 tsp of shiitake mushroom powder for an umami boost. If you don’t have shiitake mushroom powder, you can omit this ingredient. When all the ingredients have melded and a delicious aroma fills the air, turn off the heat and serve. Enjoy this warm and refreshing Kimchi Bean Sprout Soup for a satisfying meal!
