A. 1 Japanese tsp soysauce
1 Japanese tbsp sake
1 jp tbsp grated garlics
White pepper
1 Jp tbsp minced green onions
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• 2 handful of dried trumpet mushrooms
• 2 tbsp sesame seed oil
• about 500g vegan kimchi
• 2 onions sliced
• 8 jp cups of water
• 1 jp tbsp grated garlic
• 1/2 jp tbsp grated ginger
• 2 jp tbsp red pepper powder
• kelp powder
• 2 carrots
• cabbages
• shimeji mushroom
• green onions
• red pepper
• tofu
• 1 tbsp red miso
• 1 tsp Korean miso and gochujan
• 1 tsp soy sauce
1. soak the dried trumpet mushrooms and let it sit til it’s soft, squeeze water out (keep the water used for broth ), mix with A.
2. Heat up a big pot, put 2 tbsp sesame seed oil, add the 1, cook for a few minutes, add the kimchi and cook.
3. Add onions, and 8 jp cups of water (including the mushroom broth ), garlic, ginger, and red pepper powder and kelp powder .
4. Add veggies.
5. Melt miso with the broth and put it back in pot, add soy sauce, white peppers, pinch of sea salt.
6. Let it simmer til you’re ready to eat!
