Spicy and Refreshing Kimchi Bean Sprout Soup
Hearty and Revitalizing Kimchi Bean Sprout Soup Recipe
As the temperature fluctuates significantly these days, my throat feels a bit scratchy, signaling the start of a cold. This Kimchi Bean Sprout Soup is perfect for such times! We’re also adding dried pollock for an extra layer of umami. Enjoy this comforting, steaming bowl of soup to warm your body and stay healthy!
Main Ingredients- 200g Bean Sprouts
- 1 handful Dried Pollock Threads (approx. 20g)
- 2 leaves Well-Fermented Kimchi (Napa cabbage kimchi)
- 1/2 stalk Green Onion
Cooking Instructions
Step 1
First, rinse the bean sprouts thoroughly under running water. Place all the rinsed bean sprouts into a pot. (Tip: The bean sprouts might look like a lot, but they shrink when cooked. You can set aside some for a separate seasoned bean sprout dish.) Lightly rinse the dried pollock threads in cold water, squeeze out excess water, and add them to the pot with the bean sprouts. Pour in 600ml of water and bring to a boil over high heat.
Step 2
Cover the pot and reduce the heat to medium. Let it simmer for about 5-7 minutes, ensuring no fishy smell from the bean sprouts escapes. Cooking the bean sprouts fully is key to achieving a refreshing broth. (Adjust the heat as needed to prevent boiling over.)
Step 3
Once the bean sprouts are fully cooked, remove the lid. Take out the bean sprouts and set them aside. (You can use these for a side dish later or add them back into the soup.) Now, chop the well-fermented kimchi into bite-sized pieces and add it to the pot. The kimchi will make the soup more spicy and invigorating.
Step 4
Once the soup boils again after adding the kimchi, add the diagonally sliced green onion and minced garlic. Season the soup with fish sauce or soy sauce for soup. Start with 1.5 tablespoons, taste, and add more gradually if needed. Let it simmer for a moment longer for all the flavors to meld, and your spicy and refreshing Kimchi Bean Sprout Soup is ready!
