Kimchi Bean Sprout Tomato Pasta: Perfect for a Hangover Cure!
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This is a simple yet delicious tomato soup pasta, made by adding tomato sauce to leftover kimchi bean sprout soup for a satisfying solo meal. We previously shared the recipe for Kimchi Bean Sprout Soup. This time, we’ve incorporated Arabiata sauce, adding a pleasant spicy kick. The beauty of this dish lies in not having to boil the pasta separately; you simply break the pasta in half and cook it directly in the soup. It’s an ideal, single-pot meal perfect for one, utilizing kimchi bean sprout soup to create a delightful tomato kimchi pasta.
Ingredients- Kimchi Bean Sprout Soup 600g
- Arabiata Tomato Sauce 360g
- Pasta Noodles for 2 servings
- Grated Parmesan Cheese 2 Tbsp
Cooking Instructions
Step 1
Start with your Kimchi Bean Sprout Soup. This is the flavorful base for our pasta.
Step 2
Pour the Kimchi Bean Sprout Soup into a pot and add the Arabiata Tomato Sauce. Bring it to a rolling boil.
Step 3
Once the soup is boiling vigorously, break the pasta noodles in half and add them directly into the pot. Instead of boiling the pasta separately, we’re cooking it right in this flavorful soup. While it might take a little longer for the pasta to cook, the best part is that you’ll only have one pot to wash! This is the real magic.
Step 4
When the soup is bubbling and the pasta is cooked through, add the grated Parmesan cheese for a final touch of flavor. You don’t need to add pepper or basil. The Kimchi Bean Sprout Soup already contains pepper and garlic, and the cabbage adds a wonderful freshness, making it delicious without extra seasonings.
Step 5
And there you have it – a spicy, comforting Kimchi Bean Sprout Tomato Pasta! Is it spicy from the Arabiata sauce? The Kimchi Bean Sprout Soup itself isn’t spicy, but it adds a refreshing, slightly zesty flavor that makes this a perfect hangover pasta. It’s a tomato soup pasta, with kimchi and bean sprouts – it has everything you could want!
