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Soya Bean Sprout Kimchi Soup

Korean Soy Bean Sprout Soup

This recipe uses home-made Korean anchovy soup stock. As a short-cut (skip step 1 if doing so), you can use 750 ml instant stock (chicken, anchovy or vegetable stock).

You can also add other ingredients (such as meat, sharp spinach and enoki) as you like.

Ingredients:

  • 150 grams cut kimchi
  • 2 tbsp kimchi juice
  • 1 tsp guchugaru (Korean chilli flakes) to taste (add during cooking or sprinkle to serve)
  • 150 grams soya bean sprouts tail removed (optional); rinsed and drained
  • 1 tbsp fish sauce to taste
  • 100 grams firm tofu cubed
  • 2 tbsp chopped spring onions serving suggestion
  • cut green chilli serving suggestion

Anchovy Stock

Directions:

  1. Korean anchovy soup stock. Add anchovies, kombu and water to soup pot. Soak for 20 minutes. Slowly bring to a gentle simmer for 20 minutes. See this post for detailed recipe with step-by-step pictures. Note: As a short-cut, you can use 750 ml instant stock (chicken, anchovy or vegetable stock).
  2. In a soup pot, add prepared anchovy stock, kimchi, kimchi juice and guchugaru. Simmer for a few minutes until the kimchi is translucent, then add bean sprouts and tofu. Simmer for a few more minutes until the sprouts are cooked. Season the soup to taste with fish sauce.  Garnish with spring onions and cut green chilli.
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One comment on “Soya Bean Sprout Kimchi Soup”

  1. Absolutely delightful! Miss soya bean sprouts!

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