Spicy and Refreshing Bean Sprout, Kimchi, and Tofu Soup
Simple Recipe for Bean Sprout, Kimchi, and Tofu Soup
Introducing a super simple Bean Sprout, Kimchi, and Tofu Soup recipe, perfect for those mornings when you wake up early on the weekend and don’t have much appetite, especially when it’s a bit chilly! This soup is wonderfully spicy and refreshing, making it an excellent choice to quickly prepare and enjoy with a bowl of rice. It’s the perfect breakfast to warm you up and stimulate your appetite on a cold day.
Main Ingredients
- 150g bean sprouts
- 1 block tofu (firm or stewing tofu)
- 200g aged kimchi (or well-fermented napa cabbage kimchi)
Seasonings & Others
- 1 Tbsp anchovy fish sauce (for soup)
- A pinch of salt or soup soy sauce (to taste)
- 1 Tbsp minced garlic
- 500ml water (or anchovy-kelp broth)
- 1 Tbsp anchovy fish sauce (for soup)
- A pinch of salt or soup soy sauce (to taste)
- 1 Tbsp minced garlic
- 500ml water (or anchovy-kelp broth)
Cooking Instructions
Step 1
Pour 500ml of water into a pot and add the 150g of bean sprouts, rinsed thoroughly. Using fresh bean sprouts will result in a less fishy and more delicious soup.
Step 2
Chop the 200g of well-fermented aged kimchi into bite-sized pieces (about 2-3 cm) and add it to the pot. Bring to a boil over medium heat for 1-2 minutes to slightly mellow the kimchi’s tanginess.
Step 3
Add the 150g of bean sprouts, rinsed well under running water, to the pot. Continue to cook over medium heat for another 1-2 minutes. Avoid overcooking the bean sprouts, as they can become mushy; aim to maintain a crisp texture.
Step 4
Stir in 1 Tbsp of minced garlic and cook for about 1 minute until fragrant. The pungent aroma of garlic will deepen and enrich the soup’s flavor. Keep the heat on medium.
Step 5
Cut 1 block of tofu into cubes approximately 1.5-2 cm in size. If the tofu pieces are too small, they might break apart during cooking, so make sure to cut them into a suitable size.
Step 6
Add 1 Tbsp of anchovy fish sauce to enhance the soup’s umami. You can also use soup soy sauce instead of fish sauce. Adjust the amount based on the saltiness of your kimchi.
Step 7
Gently add the cubed tofu to the pot. Be careful when adding the tofu to prevent it from breaking apart as it cooks.
Step 8
Once the tofu starts simmering, let it cook for another short boil. Taste the soup and adjust the seasoning with salt or soup soy sauce if it’s too bland. For an extra spicy kick, you can add some chopped chili peppers. This soup is best enjoyed immediately while hot.
