Refreshing Kimchi, Tofu, and Bean Sprout Soup
The Ultimate Rice Companion! How to Make Delicious Kimchi, Tofu, and Bean Sprout Soup with Aged Kimchi
Learn how to make a deeply flavorful and refreshing Kimchi, Tofu, and Bean Sprout Soup that’s perfect for any meal. Using well-fermented kimchi, crisp bean sprouts, and tender tofu, this soup is guaranteed to make you want a second bowl of rice. We’ll guide you through each step with helpful tips for beginners!
Soup Ingredients- 1/4 head aged kimchi (about 300-400g)
- 300ml kimchi brine
- 2 Tbsp minced garlic
- 2 Tbsp shrimp paste broth (or 1 Tbsp shrimp paste)
- 200g bean sprouts (about 1.5 to 2 handfuls)
- 200g tofu (1/2 block)
- 1/2 stalk green onion
- 2 Tbsp soy sauce for soup
- Salt to taste
- Pepper to taste
Broth Ingredients- 10 dried anchovies (for broth)
- 1/2 handful dried pollack flakes
- 1/2 handful dried shrimp (for broth)
- 2 pieces dried kelp (approx. 5x5cm each)
- 3 dried shiitake mushrooms
- 1 piece radish (optional)
- 1 dried green onion root
- 1.5L water (8 cups)
- 10 dried anchovies (for broth)
- 1/2 handful dried pollack flakes
- 1/2 handful dried shrimp (for broth)
- 2 pieces dried kelp (approx. 5x5cm each)
- 3 dried shiitake mushrooms
- 1 piece radish (optional)
- 1 dried green onion root
- 1.5L water (8 cups)
Cooking Instructions
Step 1
First, to make a delicious broth, add the dried anchovies and dried pollack flakes to a pot. Stir-fry them over low heat until they are lightly browned and fragrant, being careful not to burn them. This step is crucial for developing a deep flavor in the broth!
Step 2
Pour 1.5L of water into the pot with the stir-fried anchovies and pollack. Add the dried shiitake mushrooms, dried shrimp, green onion root, and kelp (and radish, if using). Bring to a boil over high heat, then reduce to medium-low heat once boiling.
Step 3
The kitchen is already filling with a wonderful aroma as the broth simmers! Let the broth simmer over medium-low heat for about 20 to 25 minutes, allowing the flavors of the ingredients to fully infuse. Be mindful not to boil over high heat for too long, as kelp can release a bitter taste.
Step 4
Using a fine-mesh sieve or a ladle with small holes, carefully remove all the solids from the broth. You want a clear and clean broth.
Step 5
There you have it – a rich and flavorful broth is ready! This broth alone forms an excellent base for your soup.
Step 6
Now, let’s prepare the kimchi. Since aged kimchi can hold a lot of moisture, chop it into bite-sized pieces. If the pieces are too large, the flavor won’t infuse well; if they’re too small, you might lose the texture. Aim for a comfortable size.
Step 7
Add the finely chopped aged kimchi and 300ml of kimchi brine to the clear broth. As you know, well-fermented, sour kimchi truly makes this soup shine, right? ^^
Step 8
Once the broth with the kimchi comes to a rolling boil, add 2 tablespoons of minced garlic for an extra layer of aroma and flavor. The garlic scent will spread through the soup, making it even more delicious.
Step 9
Add the 200g of washed bean sprouts (about two handfuls) and continue to cook with the lid OFF. Cooking bean sprouts with the lid off helps prevent any fishy smell and keeps them nice and crisp.
Step 10
Cut the tofu into thick, rectangular pieces that are easy to eat in one bite. This shape helps the tofu hold its form in the soup and looks appealing.
Step 11
Now it’s time to season! Add optional chili powder (for color and a bit of heat), 2 tablespoons of soy sauce for soup, 2 tablespoons of shrimp paste broth (or 1 tablespoon of shrimp paste itself), and a dash of pepper. Seasoning with shrimp paste adds a wonderful umami depth. Taste and add salt if needed to reach your desired flavor.
Step 12
When the bean sprouts are tender-crisp (this usually takes about 5-7 minutes of cooking), gently add the cut tofu. Simmer for another short while, being careful not to break the tofu.
Step 13
Finally, garnish generously with thinly sliced green onions. The fresh aroma of the green onions adds the perfect finishing touch to your Kimchi, Tofu, and Bean Sprout Soup, making it even more vibrant.
Step 14
Wow! The aroma alone is incredible. Your refreshing and spicy Kimchi, Tofu, and Bean Sprout Soup is complete! Enjoy this hearty and delicious meal with a bowl of hot rice!
