Cooked up some soysage, “egg” and cheeze biscuits. Made the “egg” from tofu. So yummy and filling.
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!
Click read more for the recipe :).
- Alexis ♥