Tofu, Kimchi, and Bean Sprout Soup recipe - ingredients, nutrition and when to eat it
This is a hearty, spicy soup made with tofu, kimchi, and bean sprouts. The soft tofu and crunchy sprouts go well with rice, and it’s especially comforting on a…
This is a hearty, spicy soup made with tofu, kimchi, and bean sprouts. The soft tofu and crunchy sprouts go well with rice, and it’s especially comforting on a chilly evening.
Soups & stews · 20 minutes to cook
Tips: Add a spoonful or two of kimchi brine for a deeper flavor. Taste the kimchi first, then adjust the seasoning to account for its saltiness.
Tips: Cook the bean sprouts without lifting the lid often to keep their strong smell from developing.
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Ingredients (1 serving)
- Tofu — 150 g
- Napa cabbage kimchi — 0.5 cup
- Soybean sprouts — 1 handful
- Water — 400 ml
- Minced garlic — 0.5 tsp
- Korean chili flakes — 0.5 Tbsp
- Green onion — 0.3 pc
- Soy sauce — 0.5 Tbsp