Soak dried shiitake mushrooms and dried kelp in cold water over night.
Put the onions, spring onions, garlic and radish in a big pot with the dashi above and bring it to boil.
Take out the kelp after boiling for 10-15 minutes (if not, it may bring up the bitterness.
Season the broth with doenjang (Korean soy paste), soy sauce and mirin.
Add all the vegetables you like in the nutrient-packed vegan soup! :D
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