Soups
Kimchi soybean sprout soup
Soybean sprouts and fermented napa cabbage kimchi make a light, spicy soup.
- Prep
- 10 min
- Cook
- 15 min
Scale the recipe
Ingredients
- Soybean sprouts Washed and drained weight
- 250 g
- Ripe cabbage kimchi
- 160 g
- Unsalted anchovy and kelp stock
- 5 C
- Large green onion (daepa)
- 20 g
Seasonings
- chopped garlic
- 1/2 T
- Korean soup soy sauce (guk-ganjang)
- 2/3 T
- Liquid from the kimchi jar
- 2 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Rinse the soybean sprouts
Rinse and drain the soybean sprouts 250 g.
-
Cut the kimchi
Cut the kimchi 160 g into 2 cm pieces.
-
Bring the kimchi and stock to a boil
Bring the unsalted anchovy and kelp stock 5 C, chopped kimchi and kimchi brine 2 T to a boil.
-
Simmer until the kimchi softens
Turn down to medium and simmer for about 7 minutes until the kimchi begins to soften.
-
Cook the sprouts
Add the soybean sprouts and boil uncovered for 4 to 5 minutes until they are cooked through.
-
Season the soup
Add soup soy sauce 2/3 T, minced garlic 1/2 T and sliced scallion 20 g. Bring briefly back to a boil.
