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SENSATIONAL KOREAN SPICY SOUP

  • 90 min
  • Intermediate
  • 10
  • 10 pieces HARVEST GOURMET® Sensational Burger, each cut into 4 strips
  • 2 liters Water
  • 100 grams MAGGI Concentrated Vegetarian Stock
  • 300 grams Soybeans
  • 20 grams Kombu
  • 4 tablespoons Sesame oil
  • 4 tablespoons Korean hot pepper powder
  • 6 tablespoons Light soy sauce
  • 200 grams Kimchi
  • 200 grams Zucchini, sliced ¼” thick quarters
  • 100 grams Enoki mushrooms
  • 200 grams King oyster mushrooms
  • 100 grams Shiitake mushrooms
  • 600 grams Silken tofu, cut each 300g block into 8 pieces.
  • 4 pieces Whole eggs
  • 1 tablespoon Salt
Preparation
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.
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