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Ingredients
- 1.5 cups of beef, chicken or vegetable stock (or Asian broth)
- 70 grams soybean sprouts
- 58 grams kimchi
- 1 tablespoon juice from kimchi
- pinch red pepper flakes
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil or ginger garlic oil
- 1 scallion, thinly chopped
- 1/4 package smoked tofu, thawed if frozen and diced, optional
- salt and pepper
Details
Servings 1
Adapted from koreanbapsang.com
Preparation
Step 1
Rinse the soybean sprouts a couple of times, discarding any skins that are floating. Slice the kimchi into about 1/2-inch thick strips.
Add the kimchi, kimchi juice, pepper flakes and the soy sauce to the stock. Bring it to a boil. Cook over medium high heat until the kimchi turns translucent, about 5 minutes.
Add the bean sprouts and cook, covered, for 3 – 4 minutes. (Do not open the lid while the bean sprouts are being cooked, or the raw bean smell will linger even after cooked?) Once the bean sprouts are cooked, taste for salt and pepper. Add the scallions and tofu and boil for another minute. Add the oil to the bowl and pour the soup over.
Nutrition Facts - 1 Serving
Calories 116.4
Total Fat 4.9 g
Saturated Fat 0.6 g
Polyunsaturated Fat 1.9 g
Monounsaturated Fat 1.8 g
Cholesterol 0.0 mg
Sodium 1,472.6 mg
Potassium 581.0 mg
Total Carbohydrate 11.3 g
Dietary Fiber 3.5 g
Sugars 5.0 g
Protein 8.8 g
With Tofu
Calories 203.7
Total Fat 9.9 g
Saturated Fat 1.6 g
Polyunsaturated Fat 1.9 g
Monounsaturated Fat 1.8 g
Cholesterol 0.0 mg
Sodium 1,622.2 mg
Potassium 581.0 mg
Total Carbohydrate 12.5 g
Dietary Fiber 4.1 g
Sugars 5.0 g
Protein 17.5 g
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