Bean Sprout and Kimchi Hangover Soup recipe - ingredients, nutrition and when to eat it
This hearty soup is simmered with bean sprouts and well-aged kimchi for a spicy, tangy broth.
This hearty soup is simmered with bean sprouts and well-aged kimchi for a spicy, tangy broth. The crisp sprouts and tart kimchi pair nicely with a bowl of rice. It’s especially comforting on a chilly day or late at night.
Soups & stews · 20 minutes to cook
Tips: Keep the lid on while the bean sprouts cook to help prevent their raw, grassy smell.
Tips: If the aged kimchi is salty, taste the soup at the end before adding soy sauce a little at a time.
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Ingredients (1 serving)
- Soybean sprouts — 120 g
- Aged Kimchi — 80 g
- Water — 450 ml
- Green onion — 0.3 pc
- Minced garlic — 0.5 tsp
- Korean red pepper flakes — 0.5 tsp
- Soy sauce — 0.5 Tbsp