Korean kim chi soup recipe

Ingredients

• 2 teaspoons sesame oil
• 2 cloves garlic, minced
• 2 teaspoons ginger, minced
• 1 ½ cup kimchi, cut into bite-size pieces
• 2 ½ cups vegetarian dashi
• 1 tablespoon gochujang
• 1 tablespoon naturally sweetened mirin (Eden Foods makes one)
• 1 teaspoon Korean red pepper flakes or powder, optional
• 5 shitake mushrooms, stems removed, caps cut into quarters
• 1/2 a bunch of enoki mushrooms, bottom 1 inch trimmed
• 2 scallions, green parts only, chopped

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Preparation

• Heat sesame oil over medium heat. Add garlic and ginger, and stir until fragrant, about 15 seconds.
• Add kimchi and cook about 2 minutes, stirring a few times.
• Add dashi, gochujang, mirin and red pepper flakes, and bring to a boil.
• Add shitaki mushrooms and cook for 1 minute; add enoki mushrooms and cook 30 seconds.
  
• Sprinkle scallions on top and serve.

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