Kimchi and Soybean Sprout Noodle Soup recipe - ingredients, nutrition and when to eat it
This noodle soup is made by simmering kimchi and soybean sprouts in anchovy broth and serving them with thin wheat noodles.
This noodle soup is made by simmering kimchi and soybean sprouts in anchovy broth and serving them with thin wheat noodles. The tangy kimchi, pleasantly spicy broth, and crunchy sprouts come together beautifully. It’s a cozy bowl for lunch or dinner on a chilly day.
Noodles · 20 minutes to cook
Tips: After adding the soybean sprouts, keep the lid on as much as possible to avoid a raw, fishy smell.
Tips: If the kimchi is quite salty, add soy sauce a little at a time and taste as you go.
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Ingredients (1 serving)
- Cooked somyeon (thin wheat noodles) — 180 g
- Napa cabbage kimchi — 0.5 cup
- Bean sprouts — 1 handful
- Dried anchovies — 8 g
- Kombu — 1 piece
- Green onion — 0.3 pc
- Korean red pepper flakes — 0.5 tsp
- Minced garlic — 0.5 tsp
- Soy sauce — 1 tsp
- Water — 500 ml