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My Korean Kitchen : Vegetable Soup

Elizabeth Murphy

 

htjournals- soup-

 

Veggie Soup

Servings: 5 | Prep Time: 20 mins | Total Time: 1 hour

Ingredients

1 small sweet potato

1 large king mushroom

1 medium-sized onion

1/2 cup pasta noodles. 

radish 

bok choi 

spinach 

corn

1 bouillion cube

salt and pepper to taste

Directions

Clean and chop all vegetables.

In a large pot heat a bit of oil. Once hot add the bouillon cube.

When bouillon cube starts to bubble add onions, bok choy stems, and mushrooms. stir.

Add chopped spinach and bok choi leaves. stir.

After a minute, add water to the top of your pot and let it cook down 2 inches before adding carrots, radish,  and sweet potato.

When the sweet potato is soft, add pasta and a little bit more oil.

 once noodles are done, add a scrambled egg. stir. 

 

For the youtube video click here, or press play below. If you made this recipe, let me know in the comments. 

 

 

 

 

What are you recording your recipes in? Consider our journal. Perfect for capturing adventures or recipes. 

 


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