Bean Sprout, Kimchi, and Silken Tofu Soup recipe - ingredients, nutrition and when to eat it
This soup brings together the refreshing, spicy flavors of bean sprouts and kimchi with the soft texture of silken tofu.
This soup brings together the refreshing, spicy flavors of bean sprouts and kimchi with the soft texture of silken tofu. It pairs well with a bowl of rice for a hearty lunch or dinner.
Soups & stews · 20 minutes to cook
Tips: When cooking the bean sprouts, keep the lid closed to reduce any strong bean aroma.
Tips: Adjust the amount of soy sauce depending on how fermented the kimchi is.
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Ingredients (1 serving)
- Bean sprouts — 70 g
- Napa cabbage kimchi — 50 g
- Soft tofu — 150 g
- Water — 350 ml
- Green onion — 15 g
- Garlic — 1 tsp
- Korean chili flakes — 0.5 tsp
- Soy sauce — 0.5 Tbsp
- Sesame oil — 0.5 tsp