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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 .