Spicy and Refreshing Kimchi Bean Sprout and Tofu Soup
Spicy and Refreshing Kimchi Bean Sprout and Tofu Soup
Spicy and Refreshing Kimchi Bean Sprout and Tofu Soup
Unlike the usual kimchi bean sprout soup, this recipe incorporates soft tofu and a touch of sugar. The result is a magically different, wonderfully refreshing flavor! It’s perfect for a hangover cure or a satisfying side dish.
Main Ingredients- 250g bean sprouts (about 1 large handful)
- 1 block firm tofu (approx. 300g)
- 1/2 medium onion
- 1/2 stalk green onion
- 200g well-fermented kimchi
- 1 Korean chili pepper (optional, for extra spice)
- 1 red chili pepper (for color)
- 2 sheets dried kelp (dashima), 5cm x 5cm
- 1L water (approx. 4 cups)
Cooking Instructions
Step 1
First, rinse the 250g of bean sprouts thoroughly under running water and drain them in a colander. This ensures a clean taste without any bean sprout odor.
Step 2
Cut the block of tofu into 1.5cm cubes. Thinly slice the half onion into strips. Slice the half green onion and the Korean and red chili peppers diagonally. The chili peppers will add a beautiful color and a pleasant spicy kick.
Step 3
Prepare the 200g of well-fermented kimchi by lightly shaking off excess juice and cutting it into bite-sized pieces (about 2-3cm). If your kimchi is very sour, you can add a little extra sugar later.
Step 4
Pour 1L of water into a deep pot. Add the two 5cm x 5cm sheets of kelp and bring to a boil over medium heat. Once the water boils, remove the kelp; this prevents the broth from becoming cloudy and keeps the flavor clean.
Step 5
When the broth is rapidly boiling, add all the prepared bean sprouts and the cut kimchi to the pot. Cook them together briefly. Be careful not to overcook the bean sprouts, as they can become mushy.
Step 6
Now it’s time to add the seasonings. Stir in 1 Tbsp of gochugaru and 0.5 Tbsp of sugar. The sugar will help neutralize the sourness of the kimchi and add a richer depth to the soup.
Step 7
Add 2 Tbsp of soup soy sauce for umami, 1 Tbsp of minced garlic, and 0.5 Tbsp of salt to season. Don’t season too heavily at first; taste and adjust as the ingredients cook and release their flavors.
Step 8
Add the sliced onion, diagonally cut green onion, and chili peppers to the pot. Continue to simmer for about 5 minutes until the vegetables are tender. Taste the broth at this point and adjust the seasoning with salt or more soup soy sauce if needed.
Step 9
Finally, add the cubed tofu and simmer gently just until the tofu is heated through. Be careful not to overcook the tofu, as it can break apart.
Step 10
Before turning off the heat, taste the soup one last time and adjust the seasoning with salt to your personal preference. Your steaming hot and refreshing Kimchi Bean Sprout and Tofu Soup is ready! Enjoy it with a bowl of rice.
