Bean Sprouts and Your Favourite Vegetable Miso Kimchi Soup. Do you wonder what kind of food Koreans eat daily? Korean recipe for soya bean sprout kimchi soup, it's a healthy and deliciously light-tasting soup. It is also very fast to make especially if you have the anchovy soup stock prepared in advanced (or Simple ingredients make this soup.
Bean sprout Kimchee is common dish in southwest region(Chul-la Do) of South Korea and also up northern part(Ham-Gyoung Do) of North Korea. Northern Koreans add mustard and vinegar to the bean sprouts along with fish sauce to make their Kimchee more tangy, and Southwestern Koreans use. Vegetable Miso Soup is one sure way to eat more greens and seasonal vegetables. You can have Bean Sprouts and Your Favourite Vegetable Miso Kimchi Soup using 12 ingredients and 5 steps. Here is how you cook that.
Ingredients of Bean Sprouts and Your Favourite Vegetable Miso Kimchi Soup
- You need 1 bag of Bean sprouts.
- It’s 200 grams of Kimchi.
- It’s 1/2 bunch of Chinese chives.
- You need 100 grams of Thinly sliced pork (if you like).
- It’s 1 of Egg (if you like).
- Prepare 1 of half a ladleful Miso paste.
- It’s 1 tbsp of Powdered chicken soup stock.
- Prepare 1000 ml of Water.
- It’s of Whatever vegetables you like (what I used).
- It’s 1/2 of Carrot.
- You need 1/2 bag of Shimeji mushrooms.
- You need 1/2 bag of Packaged cut vegetables.
As the season progresses, the ingredients change so you can never get tired of it. Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here. Soybean Sprout Soup or Kongnamul Guk is wonderfully warm and light. This amazingly soothing soup is Koreans' Chicken Soup for the soul.
Bean Sprouts and Your Favourite Vegetable Miso Kimchi Soup instructions
- These are the packaged vegetables that I used!!.
- Slice the carrot thinly and cut the Chinese garlic chives into 5 cm pieces. If you choose to use pork, cut into bite-size pieces..
- Combine the pork, water, soup stock and all vegetables except the bean sprouts and Chinese chives into a sauce pan and boil until the vegetables become tender..
- Add the bean sprouts and once they've wilted a bit, dissolve the miso paste. The amount of miso you need is similar to what is pictured..
- Add the kimchi and bring it all to a boil. Pour in a beaten egg if you like, and once it is cooked, add the Chinese chives. Mix it all, and it's finished..
Making this soup is surprisingly simple and interestingly, kids love this soup! So, try making some for your little one! Chef's Tips for Perfect Korean Soy Bean. Soybean sprout soup is kind of your everyday soup in Korea. Probably because soybean sprouts are very cheap and readily available.