Potato and Oyster Mushroom Soup감자느타리버섯국

02

Instructions

1. 1

   Add dried anchovies and dried kelp to 1 1/2 cups of water and simmer to make anchovy-kelp broth.

2. 2

   Julienne the kelp used to make the broth.

3. 3

   Blanch the oyster mushrooms in boiling water, then tear them into strips.

4. 4

   Julienne the potato and tofu into pieces about 3 to 4 cm long. Slice the red chili and green onion diagonally.

5. 5

   Add the potato to 1 cup of the anchovy-kelp broth and bring to a boil. Add the oyster mushrooms and boil briefly, then add the tofu, green onion, minced garlic, and red chili. Season with salt.

6. 6

   Garnish with the shredded kelp.