Bean Sprouts and Your Favourite Vegetable Miso Kimchi Soup

• 1 bag Bean sprouts
• 200 grams Kimchi
• 1/2 bunch Chinese chives
• 100 grams Thinly sliced pork (if you like)
• 1 Egg (if you like)
• 1 half a ladleful Miso paste
• 1 tbsp Powdered chicken soup stock
• 1000 ml Water
• 1/2 Carrot
• 1/2 bag Shimeji mushrooms
• 1/2 bag Packaged cut vegetables

1. These are the packaged vegetables that I used!
2. !
3. Slice the carrot thinly and cut the Chinese garlic chives into 5 cm pieces.
4. If you choose to use pork, cut into bite-size pieces.
5. 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.
6. Add the bean sprouts and once they've wilted a bit, dissolve the miso paste.
7. The amount of miso you need is similar to what is pictured.
8. Add the kimchi and bring it all to a boil.
9. Pour in a beaten egg if you like, and once it is cooked, add the Chinese chives.
10. Mix it all, and it's finished.

sprouts, chinese chives, pork, egg, paste, chicken soup, water, carrot, mushrooms, vegetables

Taken from cookpad.com/us/recipes/152635-bean-sprouts-and-your-favourite-vegetable-miso-kimchi-soup (may not work)