Sensational Korean Spicy Soup

  • 1:30 TIME
  • 10 Portions
  • medium



10pcs HARVEST GOURMET® Sensational Burger, each cut into 4 strips

2lt Water

100g MAGGI Concentrated Vegetarian Stock

300g Soybeans

20g Kombu

4tbsp Sesame oil

4tbsp Korean hot pepper powder

6tbsp Light soy sauce

200g Kimchi

200g Zucchini, sliced ¼” thick quarters

100g Enoki mushrooms

200g King oyster mushrooms

100g Shiitake mushrooms

600g Silken tofu, cut each 300g block into 8 pieces.

4 x Whole eggs

1tbsp Salt

  1. In a stockpot, combine water, MAGGI Concentrated Vegetarian Stock, soybeans and kombu together, bring to boil, simmer for 30 minutes and strain. Set this base stock aside.
  2. In a pot, add in sesame oil, pepper powder, kimchi and soy sauce, stir-fry till fragrant. Add in zucchini and all the mushrooms, stir-fry till fragrant.
  3. Pour in base stock from step 1, bring to a boil and simmer for 10 minutes. Season with salt, stir well. Add in HARVEST GOURMET® Sensational Burger patty strips, silken tofu, eggs, bring to a boil and serve.