Tofu, Kimchi, and Bean Sprout Hangover Soup recipe - ingredients, nutrition and when to eat it
This hearty soup is simmered with tofu, bean sprouts, and kimchi. The tangy kimchi, crisp bean sprouts, and soft tofu go well with a bowl of rice.
This hearty soup is simmered with tofu, bean sprouts, and kimchi. The tangy kimchi, crisp bean sprouts, and soft tofu go well with a bowl of rice. It’s a good choice for lunch or dinner when you’re craving a piping-hot bowl of soup.
Soups & stews · 20 minutes to cook
Tips: Boil the bean sprouts with the lid off, or keep the lid on until they’re cooked through, to reduce their raw smell.
Tips: Add a spoonful or two of kimchi brine for a richer broth.
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Ingredients (1 serving)
- Water — 500 ml
- Napa cabbage kimchi — 0.8 cup
- Bean sprouts — 1 handful
- Tofu — 0.3 block
- Green onion — 0.3 stalk
- Garlic — 1 clove
- Korean red pepper flakes — 0.5 tsp
- Soy sauce — 1 tsp