Warming, rustic autumnal soup with Ttoek – Korean ricesticks, root veggies and shiitake mushrooms.
Put the water on your hob and slice your veggies as the water heats up
Add the leek, kombu, shiitake and garlic to the water.
Let boil on medium heat for 5-10 minutes to make a stock.
Add root veggies and Tteok and boil cook for another 10 minutes, adding the beans, korean pepper and salt after a few minutes.
Check that the rice stick are soft all the way through then take off the heat
stir in miso, add spinach and sesame oil and leave for the spinach to wilt a few minutes
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