10pcs HARVEST GOURMET® Sensational Burger, each cut into 4 strips
100g MAGGI Concentrated Vegetarian Stock
4tbsp Sesame oil
4tbsp Korean hot pepper powder
6tbsp Light soy sauce
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
- 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.
- 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.
- 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.