Here's my veggie filled spin on the Korean Kongnamulguk which is Soy Bean Sprout Soup! I love this soup and I think the shiitake mushrooms add some depth of flavor that isn't there if you only use the kelp to make the broth. This soup tastes even better the next day because the flavors really meld together beautifully overnight. Another thing you can do is add some fresh ramen noodles and it'll be a delicious variation on ramen. I hope you enjoy! Eat it with some tasty banchan and rice!
- Alexis ♥
- 1 package Soy bean sprouts (3 ½ cups)
- 2 strips of dried Kelp
- 4 gloves garlic
- 1 large onion, sliced
- 4 carrots, julienned
- 6 green onions, sliced
- 8 cups water
- 2 cups veggie broth
- 2 cups shiitake mushrooms (I used frozen but you can definitely use whatever variety you have)
- 1 ½ tablespoons low sodium soy sauce (or gluten free tamari)
- 1 tablespoon hot pepper flakes (optional)
- 2 teaspoons sesame oil (more or less depending on taste)
- ¾ teaspoon salt
- Shredded dried seaweed for garnish
- Flax meal (I used this instead of ground sesame seeds but you can use that)
Place the white onion, soy sauce, salt, garlic, kelp, soy bean sprouts, water and veggie broth and bring to a boil. Once it is boiling, let it boil for 10 minutes and then lower the heat and let simmer for another 30 minutes. Remove from the heat and then take out the kelp, add in the green onions, sesame oil and hot pepper flakes if using.
Garnish with some shredded seaweed and some flax or sesame and enjoy!