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Mulūkhīya Soup Made With All-Purpose Korean Flavouring
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cookpad.japanMulūkhīya Soup Made With All-Purpose Korean Flavouring
If you keep a stock of the sauce, you can refrigerate it and use it to easily make soups, kimchi or stir-fry, while also using up left-over vegetables. I have been using Wei-pa soup base paste since I became a housewife 30 years ago. When I first started using it, it was a magic seasoning only available behind the counter at a certain high-end supermarket in Kobe.
Ingredient
Food ration :
2 servings
450 ml
Water
2 tsp
◎Wei-pa
1/2 bunch
Mulūkhīya
80 grams
Bean sprouts
Cooking instructions
* Step 1
Prepare the ingredients by parboiling the mulūkhīya, thinly slicing the leek diagonally and cutting the shimeji mushrooms in half. Set aside.
* Step 2
Boil the water in a saucepan and add the ingredients marked with . Add the vegetables and once the saucepan comes to a boil again, turn off the heat after about 1 minute. It's finished.
* Step 3
[How to make a hot pot:] I also recommend using this soup for a spicy boiled gyoza hot pot with lots of vegetables.
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