This hearty soup recipe actually works well in all climates. It's filled with intriguing, flavoursome ingredients: dried bean curd, Korean pastes, shiitake mushrooms and more.
If using sticks or sheets of dried bean curd, cut it into 3cm squares (you don't need to do anything if you're using dried bean curd knots). Trim the ends off the green onions. Put the dried bean curd, green onions and shiitake mushrooms in separate bags.
Mix Korean soybean and chilli bean pastes together, then double-bag using freezer bags, trying to remove any air before tying up the first bag.
Ideally, put all the ingredients in a bag to keep them together.
Heat water until nearly boiling, then remove from heat. Soak shiitake mushrooms and dried bean curd in the hot water, covered, for 20-25 minutes. Don't discard the water.
While mushrooms and dried bean curd are soaking, finely slice the green onions.
Put the pan with the mushrooms, bean curd and water back on the camping stove, and bring to the boil. Add the Korean soybean and chilli bean pastes, and crumble in the stock cubes. Stir to dissolve. Turn down the stove to medium heat, and simmer for 5-10 minutes until mushrooms and bean curd are tender.
Divide soup between bowls. Scatter sliced green onions on top of the soup.
Ingredients
Directions
If using sticks or sheets of dried bean curd, cut it into 3cm squares (you don't need to do anything if you're using dried bean curd knots). Trim the ends off the green onions. Put the dried bean curd, green onions and shiitake mushrooms in separate bags.
Mix Korean soybean and chilli bean pastes together, then double-bag using freezer bags, trying to remove any air before tying up the first bag.
Ideally, put all the ingredients in a bag to keep them together.
Heat water until nearly boiling, then remove from heat. Soak shiitake mushrooms and dried bean curd in the hot water, covered, for 20-25 minutes. Don't discard the water.
While mushrooms and dried bean curd are soaking, finely slice the green onions.
Put the pan with the mushrooms, bean curd and water back on the camping stove, and bring to the boil. Add the Korean soybean and chilli bean pastes, and crumble in the stock cubes. Stir to dissolve. Turn down the stove to medium heat, and simmer for 5-10 minutes until mushrooms and bean curd are tender.
Divide soup between bowls. Scatter sliced green onions on top of the soup.