Bean Sprout and Kimchi Soup recipe - ingredients, nutrition and when to eat it
This spicy, refreshing soup is made with bean sprouts and kimchi. It goes well with rice for lunch or dinner, and is also nice when you want a warm broth in…
This spicy, refreshing soup is made with bean sprouts and kimchi. It goes well with rice for lunch or dinner, and is also nice when you want a warm broth in the morning.
Soups & stews · 20 minutes to cook
Tips: Add a spoonful or two of kimchi juice for a more pronounced flavor.
Tips: To keep the bean sprouts from developing an unpleasant smell, either keep the lid on throughout cooking or leave it off from the start.
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Ingredients (1 serving)
- Soybean sprouts — 100 g
- Napa cabbage kimchi — 60 g
- Water — 400 ml
- Green onion — 15 g
- Garlic — 3 g
- Korean red pepper flakes — 0.5 tsp
- Salt — 0.5 g