Refreshing Kimchi Bean Sprout Soup
This kimchi bean sprout soup blends the spicy tang of ripe kimchi with the refreshing crunch of bean sprouts. A seafood stock cube adds savory depth for a clean, deep broth, and with simple ingredients you can have it ready in 15 minutes. It's a bowl that works just as well as a morning hangover soup as it does for a dinner side.
Ingredients
Main
- Soybean sprouts200g
- Ripe kimchi100g
- Green onion1/2 stalk
- Seafood stock cube2 cubes
- Water5 cups
Seasoning
- Minced garlic1 Tbsp
- Saltto taste
Directions
- 1
Trim the roots off the soybean sprouts, pick out any spoiled beans, and rinse gently in water a couple of times. Slice the green onion and ripe kimchi into small pieces.
- 2
Put 5 cups of water and 2 seafood stock cubes in a pot and bring to a boil over high heat.
- 3
Once the water is boiling vigorously, add the soybean sprouts and ripe kimchi and boil over high heat for 4 minutes.
- 4
Add 1 tablespoon of minced garlic and season the rest with salt to taste.
- 5
Once the seasoning is right, add the green onion and let it come to one more quick boil to finish.
Tips
The more well-ripened the kimchi, the cleaner and deeper the broth becomes. Don't lift the lid during the 4 minutes the bean sprouts are cooking, or they'll give off a raw smell—just leave it covered and let it simmer.