Spicy and Refreshing Kimchi Bean Sprout Soup Recipe
Spicy and Refreshing Kimchi Bean Sprout Soup Recipe
How to Make Kimchi Bean Sprout Soup: A Flavorful and Easy Recipe
Enjoy the perfect harmony of crisp bean sprouts and refreshing kimchi in a hearty bowl of soup! This recipe for spicy and invigorating Kimchi Bean Sprout Soup is incredibly easy to follow, making it a go-to dish for any occasion. It’s a delightful way to use up leftover bean sprouts and create a comforting meal for the whole family. Get ready to make a soup that’s so delicious, you’ll be reaching for more!
Main Ingredients- 105g Bean sprouts (about 1 handful)
- 85g Ripe kimchi (including juice)
- 15g Green onion (about 1/5 stalk)
- 0.7 Tbsp Minced garlic (approx. 1/2 Tbsp)
- 1 Tbsp Fish sauce (or tuna extract)
- 1 Tbsp Tuna extract (or fish sauce)
- 2 Soup stock cubes (or anchovy-kelp broth)
- 1.1~1.2L Water
Cooking Instructions
Step 1
First, prepare 105g of bean sprouts. This is roughly half of a standard package.
Step 2
It’s crucial to wash the bean sprouts thoroughly. Place the bean sprouts in a bowl and fill it with cold water, enough to cover them. Gently swirl them with your hands and rinse 3-4 times, changing the water each time. Removing any debris from the roots will result in a clearer broth. Once rinsed, drain them well in a colander.
Step 3
Cut the ripe kimchi into bite-sized pieces, about 1cm thick, using scissors or a knife. Adding a little bit of kimchi juice to the soup will enhance the depth of flavor. Prepare 0.7 Tbsp of minced garlic (about 1/2 Tbsp), 2 soup stock cubes (or about 2 cups of anchovy-kelp broth if you don’t have cubes), and finely chop the green onion.
Step 4
Now, let’s start cooking the soup! In a pot, combine 1.1 liters of water and the 2 soup stock cubes. Place the pot over high heat on your stove. Pre-boiling broth can also save time.
Step 5
Once the water is boiling vigorously, add all the washed bean sprouts and ripe kimchi to the pot. Gently stir with a spoon to ensure the ingredients are evenly distributed.
Step 6
As the soup boils, you’ll notice a foamy layer forming on the surface. Skim this foam off with a spoon. This step is important for achieving a clean-tasting broth. (Tip: Avoid boiling the soup for too long; cooking for an appropriate duration will preserve the crispness of the bean sprouts and their refreshing flavor, making the soup even more delicious.)
Step 7
After skimming off the foam, reduce the heat to medium. Set a timer and let the soup simmer for 3 minutes. This allows the flavors of the bean sprouts and kimchi to infuse into the broth.
Step 8
When the 3 minutes are up, add 1 Tbsp of fish sauce and 1 Tbsp of tuna extract to enhance the soup’s refreshing taste. You can substitute with anchovy sauce. If you only have one type of sauce, add 2 Tbsp of that. Stir gently again and let it simmer for the remaining time to meld the flavors.
Step 9
Finally, taste the soup and adjust the seasoning. If it tastes a bit bland, add a pinch of salt. Then, add the chopped green onion and minced garlic, and stir once more to combine. (Tip: If the soup seems too reduced, add a small amount of water and let it simmer briefly.)
Step 10
Simmer for another moment to allow all the ingredients to meld together, and your spicy and refreshing Kimchi Bean Sprout Soup recipe is complete! Enjoy it warm with a bowl of rice for an even more satisfying meal.
