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Korean-style Soup For A 1-day Fast Recipe

Korean-Style Soup for a 1-Day Fast Recipe
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Serving : 1
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Prepare the ingredients before making Korean-Style Soup for a 1-Day Fast in your home. Then, follow these steps below to serve Korean-Style Soup for a 1-Day Fast for your family or friends.

Ingredients: Korean-Style Soup for a 1-Day Fast

  • 5 grams Dried shiitake mushrooms
  • 3 large Water
  • 15 grams ● Dried tree ear mushrooms
  • 1/4 ● Cabbage
  • 1/2 ● Carrot
  • 200 grams ● Hot cooked white rice
  • 1 medium Egg
  • 50 grams ★ Gochujang
  • 1 tbsp ★ Red chili pepper powder (Korean)
  • 5 tbsp ★ Dashida
  • 10 grams ★ Salt
  • 1 dash Sesame oil

How to Make Korean-Style Soup for a 1-Day Fast

If you have prepared the ingredients needed, now time to start cooking. There are 13 steps you must follow to make Korean-Style Soup for a 1-Day Fast in your home by yourself.

    Step 1
  • The night before your fast, soak the dried tree ear mushrooms in a bowl of water to reconstitute.
  • Step 2
  • On that same night, rinse the sliced shiitake mushrooms, then put them in a pot filled with 3L of water, then cover with a lid.
  • Step 3
  • In the morning, rinse the ● vegetable ingredients, chop into bite-sized pieces, then add the to the pot with the rice, and bring to a boil on high heat.
  • Step 4
  • Add the ★ ingredients: salt, dashida, gochujang, and red chili pepper powder to the pot, stir until they dissolve, then cover with the lid.
  • Step 5
  • When the pot comes to a boil, reduce to low heat and simmer for 15 minutes.
  • Step 6
  • While the soup is simmering, put the egg in a bowl with 1 tablespoon of water, and vigorously whisk.
  • Step 7
  • Turn off the heat, and with the bowl of whisked egg in one hand, and a ladle in the other, slowly pour the egg into the pot from a distance, then rapidly stir the pot with the ladle.
  • Step 8
  • After adding the egg, transfer the soup to a bowl, drizzle in a small amount of sesame oil, then serve while piping hot.
  • Step 9
  • Note 1: The color of Korean red chili pepper powder is very bright, but it is not spicy. I use 1 tablespoon.
  • Step 10
  • Note 2: It's handy if you keep a stock of sliced carrots in the freezer, and add them to the pot as you need them.
  • Step 11
  • Note 3: Since I didn't have cabbage, I used a bit of frozen Japanese leeks instead.
  • Step 12
  • Note 4: If you can do without adding rice, go for it.
  • Step 13
  • Note 5: It may be hard the first time, but try reducing the amount of salt a little at a time. You should aim to use less than 5 g of salt per day.
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