Spicy and Refreshing Kimchi Bean Sprout Soup
How to Make Kimchi Bean Sprout Soup: A Simple and Flavorful Recipe
Perfect for a chilly day! This Kimchi Bean Sprout Soup is a quick and easy recipe made with staple ingredients like kimchi and bean sprouts when you crave a warm, spicy broth. It’s simple to prepare and cooks quickly, allowing you to enjoy a comforting homemade meal even on busy days. (The base seasoning is included, but we’ve added a pinch of salt at the end so you can adjust to your preference, especially if you tend to cook with less salt. Taste and adjust accordingly!)
Kimchi Bean Sprout Soup Basic Ingredients- 100g Bean Sprouts
- 90g Well-fermented Kimchi
- 0.5 Tbsp Minced Garlic
- 5g Scallions (about 2-3 stalks)
- 2 Coin-sized Anchovy Stock Cubes (or 1L Anchovy-Kelp Broth)
- 1L Water
Kimchi Bean Sprout Soup Seasoning- 0.4 Tbsp Red Pepper Flakes (adjust to taste)
- 2 Tbsp Fish Sauce (or Soy Sauce/Anchovy Sauce)
- Pinch of Salt (for seasoning)
- 0.4 Tbsp Red Pepper Flakes (adjust to taste)
- 2 Tbsp Fish Sauce (or Soy Sauce/Anchovy Sauce)
- Pinch of Salt (for seasoning)
Cooking Instructions
Step 1
First, prepare the bean sprouts (100g). Fill a bowl with enough cold water to cover the sprouts. Gently swirl them with your hands 3-4 times to rinse them clean. Drain the rinsed bean sprouts in a sieve and set aside.
Step 2
Chop the kimchi (90g) into bite-sized pieces. Finely chop the scallions (5g) for garnish. Have the minced garlic (0.5 Tbsp) and 2 coin-sized stock cubes ready. (If you don’t have stock cubes, you can use anchovy-kelp broth or rice water.)
Step 3
Pour 1L of water into a pot and bring it to a boil over high heat. Once the water is rapidly boiling, add the prepared bean sprouts, chopped kimchi, and the 2 stock cubes. Stir gently to combine the ingredients.
Step 4
If you prefer a spicier soup, add 0.4 Tbsp of red pepper flakes at this stage. Stir briefly, then bring it back to a rapid boil over high heat.
Step 5
As soon as the soup starts to boil vigorously again, reduce the heat to medium-low. Use a spoon to skim off any foam or scum that rises to the surface. This will make the broth clearer and cleaner.
Step 6
After skimming off the foam, continue to simmer the soup over medium heat for about 3-4 minutes. This allows the bean sprouts to soften and the flavors of the kimchi to infuse into the broth.
Step 7
After simmering for about 3 minutes, add 2 Tbsp of fish sauce for an extra layer of umami. Stir well, then taste the soup. If it seems a little bland, add a tiny pinch of salt to adjust the seasoning to your liking. Continue to simmer over medium heat for another 3-4 minutes after seasoning.
Step 8
After an additional 4 minutes of simmering, check the seasoning one last time. Since the kimchi and fish sauce already provide some saltiness, add more salt if needed to reach your desired taste. Finally, stir in the finely chopped scallions and 0.5 Tbsp of minced garlic to enhance the aroma and flavor of the soup.
Step 9
Finally, turn the heat back to high and let it boil rapidly for just 30 seconds to 1 minute to complete the Kimchi Bean Sprout Soup. Enjoy this comforting and flavorful soup with a bowl of warm rice!
