Kimchi and Bean Sprout Soup recipe - ingredients, nutrition and when to eat it
This soup combines the tangy flavor of kimchi with the crisp texture of bean sprouts.
This soup combines the tangy flavor of kimchi with the crisp texture of bean sprouts. Its spicy, refreshing taste makes it a great choice for a homemade breakfast or a simple lunch or dinner.
Soups & stews · 20 minutes to cook
Nutrition (per 591g serving): 105.8 kcal · protein 11.1g · carbohydrate 11.3g · fat 1.9g · sodium 896mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Cook the bean sprouts without opening the lid often to reduce their beany smell.
Tips: Since kimchi varies in ripeness and saltiness, add salt little by little at the end.
Tips: To keep the broth clear, don't boil the anchovies too long; remove them after 8 minutes.
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Ingredients (1 serving)
- Water — 400 ml
- Dried anchovies — 8 g
- Napa cabbage kimchi — 80 g
- Soybean sprouts — 80 g
- Green onion — 15 g
- Garlic — 5 g
- Korean red pepper flakes — 2 tsp
- Salt — 1 tsp