asian soup

This is a bit of a mix of Korean and Japanese cultures. Great for the colder weather if you have winter season where you live. Fantastic during a cold. Since it contains many vitamins,minerals, antioxidants and antibacterial properties you'll be better in no time . Aside all that, it is just a delicious and comforting soup that can be ready in 15 minutes . I hope you can enjoy making it for your loved ones .

SERVES 2 /KOSHER/VEGETARIAN

INGREDIENTS

INSTRUCTIONS

5 CUPS WATER

3/4 CUP CUBBED TOFU

1 TSP. GRATED GARLIC

1 TSP. GRATED GINGER

1 TSP. GOCHUGARU

( KOREAN PEPPER FLAKES)

3 TSPS. SOY SAUCE

(LIQUID AMINOS OR COCONUT AMINOS)

5 PIECES DRIED SHIITAKE

MUSHROOMS

1 PORTION SOMEN NOODLES

1/4 CUP FINELY CHOPPED SCALIONS

1 TBLSP. KOREAN SOYBEAN PASTE

2 TSPS. GRAPESEED OIL

OPTIONAL :

1 EGG

1 SHEET TOASTED NORI

1. CUT AND PREPARE ALL THE INGREDIENTS.

2. PRE- HEAT PAN TO MED-HIGH HEAT.

3. ADD TWO TABLESPOONS OF OIL TO THE PAN .

4. ADD THE GARLIC AND GINGER. SAUTE FOR A MIN .

5. ADD THE SCALLIONS AND SOYBEAN PASTE.

6. ADD THE WATER, SOY SAUCE, GOCHUGARU AND THE MUSHROOMS TO RE-HYDRATE .

7. BOIL FOR FIVE MINUTES, THEN REMOVE THE MUSHROOMS, THEN ADD THE NOODLES AND TOFU .

8. REMOVE THE STEMS OF THE MUSHROOMS AND SLICE AND RE-INTRODUCE TO THE SOUP .

9. LET BOIL FOR FIVE MIN AND TURN OFF AND ENJOY ;)

OPTIONAL INGREDIENTS:

1. YOU CAN TOAST A SEAWEED SHEET AND CUT INTO FINE TRIPS WITH SCISSORS .

2. BOIL AND EGG,AFTER THE WATER STARTS BOILING COUNT SEVEN MIN THEN TURNOFF WATER. LET REST FOR A MIN THEN PEEL AND YOU WILL HAVE A SOFT BOILED EGG. IF YOU DON'T LIKE IT SOFT, THEN TAKE IT OUT AFTER TEN MIN. TO HAVE A FULLY BOILED EGG.

3. YOU CAN ALSO TOP IT WITH MORE SCALLIONS OR A DRIZZLE OF SESAME OIL .