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Serves
8
Author Notes
This soup is awfully, very loosely in accordance to yuk gae jang, the entertaining Korean crimson meat soup. Over time I’ve played around with the recipe, changing the crimson meat with mushrooms for a lighter manner (though keeping the stock for flavor). In actuality, this soup can clutch a LOT of improvisation, so play with it to develop it your beget. And really bump up the gochujang if you occur to esteem it entertaining! —Minimally Invasive
Ingredients
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4 quarts
effectively off crimson meat stock (homemade preferred, or very low sodium broth, if you occur to don’t develop your beget)
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1 ounce
dried mushrooms, reconstituted in sizzling water to duvet by 1 scurry
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1 pound
diversified mushrooms, chopped
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6
super scallions, nick into 2-scurry segments
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1 1/2 teaspoons
salt/MSG, or to type
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1 tablespoon
chopped garlic
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1 tablespoon
Korean crimson pepper powder, or to type
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1 tablespoon
sesame oil
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2-3 tablespoons
gochujang, or to type
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3 cups
Napa cabbage, thinly sliced
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1
kit skinny rice noodles, reconstituted in warmth water
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1/2
kit firm tofu, drained & nick into 1/2-scurry cubes
Instructions
- Bring broth, mushrooms and mushroom soaking liquid to boil in an improbable pot, decrease warmth and simmer for 20 minutes.
- Add scallions, salt, garlic, crimson pepper powder, sesame oil and gochujang to broth. Toddle until gochujang is dissolved. Add Napa cabbage to pot, hotfoot, and continue simmering for 10 minutes.
- Drain and roughly nick the softened rice noodles and add to pot alongside with tofu. Simmer for 20 minutes, or until flavors beget mingled and your kitchen smells real.