Bean Sprout Kimchi Soup
Crisp and tangy bean sprout kimchi soup for 2 servings, with automatic scaling for any group size.
Instructions
- 1
Rinse the bean sprouts briefly under running water, and cut aged kimchi into bite-size 3 cm pieces.
- 2
Add water and the anchovy stock pouch to a pot, boil for 7 minutes to make stock, then remove the pouch.
- 3
Add kimchi and kimchi juice to the stock and simmer over medium heat for 8 minutes to deepen the kimchi flavor.
- 4
Add bean sprouts, minced garlic, soup soy sauce, and chili flakes, then boil uncovered for 5 more minutes to keep the soup clean-tasting.
- 5
Add sliced green onion, simmer for 1 minute, and finish by adjusting salt to taste.
Tips
Nutrition (per serving)
Adjust Servings
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