Kimchi and soybean sprout soup
A light Korean kimchi soup with cooked soybean sprouts and optional tofu. Straightforward preparation and a clear broth for an everyday meal.
Ingredients
2 servings
Everyday kitchen measurements
For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).
How to fill the cup and spoons
Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.
King Arthur Baking-
Essential
Needed for this version; use the listed amount at the stated step.
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Substitute available
If Soybean sprouts is unavailable
- Use instead
- Mung bean sprouts
- Substitute quantity
- 150 g, the same half bagReference quantity: 150 g
Replace the soybean sprouts, not both. Wash and boil for the full 5 minutes in step 3 until thoroughly cooked; the texture is softer.
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Optional
May be omitted without changing the other quantities.
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Essential
Needed for this version; use the listed amount at the stated step.
-
Essential
Needed for this version; use the listed amount at the stated step.
-
Substitute available
If Regular soy sauce is unavailable
- Use instead
- Tamari
- Substitute quantity
- 1 small teaspoon (5 ml)Reference quantity: 5 ml
Use instead of regular soy sauce, not in addition. Check the label for wheat if needed.
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Optional
May be omitted without changing the other quantities.
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Optional
May be omitted without changing the other quantities.
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Optional
May be omitted without changing the other quantities.
Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.
Step-by-step cooking
Check off a completed step to move to the next one. After the last step, you will move to the finished dish.
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Step 1
Rinse 150 g sprouts, removing brown or slimy pieces, and drain. Cut 150 g kimchi into 2 cm pieces. If using tofu, drain 150 g and cut into 2 cm cubes. Mince 1 garlic clove; slice the optional half spring onion.
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Step 2
Bring 5 small paper cups water (900 ml) to a boil in a pot of at least 2 litres. Add the kimchi and optional 2 tablespoons kimchi brine. Reduce to medium heat and simmer uncovered for 8 minutes, until the cabbage begins to soften.
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Step 3
Add the washed sprouts and optional tofu. Bring back to a steady boil and cook uncovered for 5 minutes. Turn the sprouts into the broth with a clean spoon; their thick stems should be hot throughout, without a raw bean taste.
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Step 4
Stir in the garlic, 1 teaspoon soy sauce and optional ½ teaspoon gochugaru and spring onion. Simmer 2 more minutes. Divide between 2 bowls, including broth and vegetables in each, and serve hot.
Finished dish
Paper cup = 180 ml; tablespoon = 15 ml; teaspoon = 5 ml. Contains soy; kimchi may contain fish or shellfish and soy sauce may contain wheat. Refrigerate within 2 hours at 4°C or colder, eat within 2 days and reheat thoroughly.
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Enjoy every bite
How to enjoy it
Serve beside rice and rolled omelette or bulgogi. This is a clear soup: keep the broth rather than reducing it to a thick stew.
