Mulūkhīya Soup Made With All-Purpose Korean Flavouring

Name: Mulūkhīya Soup Made With All-Purpose Korean Flavouring
Yield: 2 servings
Cuisine: American
Ingredients: 450 ml Water; 1 tbsp ◎All-purpose Korean flavouring; 2 tsp ◎Wei-pa; 1 Black pepper; 1/2 bunch Mulūkhīya; 1/3 length Japanese leek; 1/3 pack Shimeji mushrooms; 80 grams Bean sprouts

cookpad.japan @cookpad_jp

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.

Instead of Wei-pa, you can use Dashida Korean beef stock powder or chicken soup stock, and it will turn out just as delicious. Recipe by kebeibiko

cookpad.japan @cookpad_jp

Instead of Wei-pa, you can use Dashida Korean beef stock powder or chicken soup stock, and it will turn out just as delicious. Recipe by kebeibiko

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Ingredients

2 servings

450 mlWater
1 tbsp◎All-purpose Korean flavouring
2 tsp◎Wei-pa
1Black pepper
1/2 bunchMulūkhīya
1/3length Japanese leek
1/3pack Shimeji mushrooms
80 gramsBean sprouts

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Steps

1

Prepare the ingredients by parboiling the mulūkhīya, thinly slicing the leek diagonally and cutting the shimeji mushrooms in half. Set aside.
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.
3

[How to make a hot pot:] I also recommend using this soup for a spicy boiled gyoza hot pot with lots of vegetables.