Bean Sprouts and Your Favourite Vegetable Miso Kimchi Soup

Bean Sprouts and Your Favourite Vegetable Miso Kimchi Soup

This has plenty of bean sprouts. Make this with leftover vegetables It will warm your body up.

Ingredients: About 4 to 5 servings

Bean sprouts
1 bag
200 g
Chinese chives
1/2 bunch
Thinly sliced pork (if you like)
100 g
Egg (if you like)
Miso paste
Half a ladleful
Powdered chicken soup stock
1 tablespoon
1000 ml
Whatever vegetables you like (what I used)
Shimeji mushrooms
1/2 bag
Packaged cut vegetables
1/2 bag


1. These are the packaged vegetables that I used!!
2. 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.
3. 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.
4. 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.
5. 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.

Story Behind this Recipe

This is the kimchi soup I always make.