Spicy and Refreshing Kimchi Bean Sprout Soup (with Optional Hand-Pulled Dough)
Spicy and Refreshing Kimchi Bean Sprout Soup (with Optional Hand-Pulled Dough)
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The perfect choice when you have plenty of aged kimchi at home or crave a refreshing and spicy soup! This is a recipe for Kimchi Bean Sprout Soup. The combination of well-fermented kimchi and crisp bean sprouts creates a fantastic harmony, and adding chewy hand-pulled dough transforms it into a hearty meal. If you make a large batch, you can store it in the freezer and enjoy it anytime. The leftover broth can be transformed into another delicacy, Kimchi Soup with Dough, by simply adding dough. The secret to the deep, refreshing broth lies in the stock made from ingredients like kelp, scallion roots, and shiitake mushroom stems. Warm yourself up on a chilly day with this captivating Kimchi Bean Sprout Soup – try making it now!
Soup Ingredients- 1 head of napa kimchi (cut into bite-sized pieces)
- 300g bean sprouts
- 1 Tbsp minced garlic
- 2 ladles of aged kimchi brine
- 2 Tbsp chopped green onions
- 1 Tbsp soup soy sauce or fish sauce (for seasoning)
- 2L clear broth (made with anchovies, kelp, shiitake mushrooms, scallion roots, etc.)
Cooking Instructions
Step 1
First, remove the insides from the napa kimchi and chop it into bite-sized pieces. Wash the bean sprouts thoroughly. If you’re adding hand-pulled dough, combine the flour and salt in a bowl, and gradually add water while kneading to form a dough. Once the dough is ready, wrap it in plastic wrap and let it rest in the refrigerator for at least 30 minutes. (Tip: Using hot water for the dough can result in chewier hand-pulled dough.)
Step 2
In a pot, add the chopped kimchi, washed bean sprouts, minced garlic, and chopped green onions. If you have prepared a stock bag with ingredients like abalone shells, scallion roots, shiitake mushroom stems, dried shiitake mushrooms, dried anchovy heads, or kelp, add it to the pot. Add 2 ladles of aged kimchi brine to enhance the savory flavor.
Step 3
Pour in the prepared 2L of broth and bring it to a rolling boil over high heat. Once it starts boiling, skim off any foam that rises to the surface with a spoon. Removing the foam will result in a clearer and cleaner broth. Once the broth is clear, reduce the heat to medium and let it simmer for about 15-20 minutes, allowing the ingredients to soften and the flavors to meld into a rich broth.
Step 4
Finally, taste the broth and adjust the seasoning. Add about 1 tablespoon of soup soy sauce or fish sauce to season as needed. Fish sauce adds a deep umami flavor without significantly altering the color of the broth. If you don’t have anchovy or fish sauce, shrimp paste is also a good option. (Tip: If it tastes a bit bland after tasting, feel free to add a little more fish sauce.)
Step 5
The rich and refreshing soup is now complete! It’s delicious served over rice or enjoyed on its own to soothe your insides. If you’d like to add hand-pulled dough, tear off small pieces of the rested dough and drop them into the boiling soup. Once the dough floats to the surface, your delicious Kimchi Soup with Dough is ready!
