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Kimchi and soybean sprouts make a good hangover soup to serve with rice.

Soybean Sprout Soup with Kimchi

Print Recipe
Using anchovy stock as a soup base, this soybean sprout soup with kimchi is a popular hangover soup in Korea. Use very sour cabbage kimchi to get a salivating taste.
Course Soup
Cuisine Korean
Diet Gluten Free, Low Calorie, Low Fat, Low Lactose
Keyword bean sprout soup, bean sprouts, breakfast soup, hangover soup, kimchi, kimchi soup, soybean sprouts
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Author Holly Ford

Ingredients

Instructions

  • Add anchovies and sea kelp to the water in a soup pot and bring to boil. Reduce the heat to low and simmer for 5 minutes. Discard the anchovies and sea kelp.
  • Add the kimchi, kimchi juice, bean sprouts to the stock in pot. Cover with a lid and simmer for another 10 minutes over med-low heat.
  • Add garlic and anchovy sauce. Season with salt and pepper if needed. Sprinkle with green onion at last. Serve hot with rice.