Kimchi Soybean Sprout Soup (Low Sodium)

Wash the soybean sprouts and kimchi thoroughly, then cut them into bite-sized pieces.

Pour water into a pot and make broth using anchovies and kelp.

Once the broth is ready, remove the anchovies and kelp.

Add the soybean sprouts and kimchi to the broth and bring to a boil.

Add chili powder and minced garlic, then simmer a bit more.

Season with soy sauce and salt to taste.

Finish by adding green onion and black pepper.