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A bowl of kimchi soybean sprout soup served on a tray.

Soybean Sprout Soup with Kimchi (Kimchi Kongnamul-Guk)

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Kimchi Kongnamul-guk (Soybean Sprout Soup with Kimchi) is a light, flavorful soup combining crunchy sprouts with tangy kimchi. Low in calories, it's perfect for breakfast or as a hangover cure.
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
Calories 69
Author Hyegyoung K. Ford

Ingredients

  • 6 cups (1.5 liter) water
  • 3 Korean stock coins see instructions for adaptation
  • 2 cup (480 ml) sour cabbage kimchi sliced
  • 4 tbsp kimchi brine
  • 7 oz (200 g) soybean sprouts
  • 1/2 lb (250 g) soft tofu cubed
  • 2 cloves garlic minced
  • 1 tbsp Korean fish sauce or Korean soup soy sauce
  • salt & pepper to taste
  • 1 green onion chopped

Instructions

  • In a pot, dissolve the soup coins (or tablets) in water, then add the chopped cabbage kimchi and kimchi brine. Cover the pot and bring it to a boil over medium heat, letting it cook for 5 minutes.
    *If you’re making homemade stock, simmer 6-7 large dried anchovies and a piece of dried sea kelp in water for about 5 minutes, then strain out the anchovies and kelp.
  • Add the soybean sprouts into the kimchi soup and cover the pot once more. Allow it to gently simmer for an additional 5 minutes.
  • Stir in the tofu and garlic, then flavor the soup with Korean fish sauce and a pinch of salt. Top it off with chopped green onions before serving. Enjoy it hot with a bowl of rice on the side.

Nutrition

Calories: 69kcal | Carbohydrates: 9g | Protein: 6g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 1070mg | Potassium: 382mg | Fiber: 3g | Sugar: 4g | Vitamin A: 151IU | Vitamin C: 8mg | Calcium: 82mg | Iron: 4mg