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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.


  • 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


  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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