Spicy and Refreshing Bean Sprout, Tofu, and Kimchi Soup
A Simple Yet Perfect Combination: Bean Sprout, Tofu, and Kimchi Soup
As the year begins quietly at home, you might find yourself craving a comforting and revitalizing meal. This recipe for Bean Sprout, Tofu, and Kimchi Soup uses humble ingredients you likely already have, transforming them into a delicious and hearty broth. It’s a wonderfully convenient dish that comes together quickly, perfect for busy days or when you need a soothing meal. The clear, invigorating broth, combined with the crispness of bean sprouts, the tenderness of tofu, and the savory tang of kimchi, creates a harmonious flavor profile. For an added depth of umami, a hint of dried shrimp (bori saeu) is included, making this soup a true delight. It’s the perfect solution for a light lunch, a satisfying dinner, or even as a restorative hangover soup. Let’s get cooking!
Main Ingredients- Bean Sprouts 200g
- Tofu 1/2 pack
- Kimchi (fermented) 100g
Cooking Instructions
Step 1
Prepare all ingredients by chopping them into bite-sized pieces. For the kimchi, remove excess brine and chop it. Slice the green onions diagonally and finely chop the chili peppers. Cut the tofu into cubes or desired shapes.
Step 2
Bring the anchovy broth to a boil in a pot. Once boiling, add the chopped kimchi and kimchi juice. Let it simmer until the kimchi becomes tender.
Step 3
Once the kimchi has softened slightly, add the washed bean sprouts. Cover the pot and cook until the bean sprouts are tender-crisp, about 5 minutes. Be careful not to overcook them, as they can become mushy.
Step 4
Season the soup with red pepper flakes and salt (or soy sauce) to your preference. If you desire a spicier kick, feel free to add a bit more red pepper flakes at this stage.
Step 5
When the soup comes back to a boil, gently add the cubed tofu and the chopped chili peppers and minced garlic. Stir carefully to avoid breaking the tofu, and let it simmer for another short while.
Step 6
Finally, add the diagonally sliced green onions and bring the soup to a brief boil before turning off the heat. Serve hot and enjoy this wonderfully spicy and refreshing soup! Your delicious Bean Sprout, Tofu, and Kimchi Soup is ready.
