Ingredients

​Serves 2

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Produce

1 tbsp ginger slices

4 garlic cloves sliced (just because my associate is sick :D)

1-2 bok choy

3 spring onions sliced

2 chili peppers sliced (refer to the garlic part :D)

1 yellow onion sliced

5 champignon mushrooms sliced

2 handfuls spinach

¼ leek sliced

3 asparagus tips

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Refrigerated

200g firm tofu (tip: you can use the silk tofu for the soup)

2 boiled eggs cut in halves (3-5 min)

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Canned Goods

4 tbsp corn

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Condiments

2 tbsp soybean paste

2 tbsp soy sauce to taste

½ tbsp oyster sauce

½ tbsp red pepper paste (Gochujang)

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Pasta & Grains

2 servings of egg noodles or udon noodle

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Liquids

Veggie broth (to fill up 2 bowls)

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Directions:

1. Boil up the vegetable stock for 3 min and turn it down to simmer for 2 min.

2. For the instructions on how to make the broth refer to our Veggie Broth & Udon Noodle recipe.

3. Filter the soybean paste into the broth using a fine mesh strainer, in order to remove the soybean skin and eye which is bitter.

4. Once the bean paste is well added to the broth, use soy sauce, red pepper paste and oyster sauce to adjust the flavor to your liking. You can even add some Kimchi during this step.

5. Put the lid on and let it simmer for 5 min. Once the flavor is adjusted, bring the broth back to boiling.

6. Add noodles to the boiling broth, as well as ginger slices, garlic slices, onion slices, bok choy, chili pepper slices, and leek slices. Follow the noodles instructions for cooking (around 4-6 min). 

7. In the last 1-2 min of cooking time, add spring onions, mushrooms, and spinach in the pot.

8. Serve in bowls with Kimchi on the side. Garnish with eggs, corn, red pepper flakes and sesame seeds to your liking.

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Enjoy and recover well, you awesome party animals!