Rolled Dumpling Doenjang Soup

Ingredients

재료 Green Chili(1g), Red Chili(1g), Zucchini(5g), Enoki Mushroom(5g), Tofu(20g) King Oyster Mushroom (for Dumplings)(10g), Chicken Breast(25g), Onion(40g), Garlic(8g), Garlic Chives(4g) Tofu(25g), Soy Sauce(5g), Starch Powder(15g), Flour(15g) Broth, Pork(앞다리살, 100g), Radish(70g), Onion(40g), Green Onion(40g) Low-sodium Doenjang(10g), Water(400g)

Instructions

1. 1

   Finely chop the king oyster mushroom, chicken breast, onion, garlic, and chive; finely chop the tofu, drain, and mix with soy sauce, shape into rounds, and roll in a mixture of starch and flour.

   
2. 2

   Dip in cold water and remove, then roll in powder 2-3 times; once the dumpling wrapper is coated on the outside, blanch briefly in boiling water.

   
3. 3

   Cut the chili diagonally, and cut the enoki mushroom, zucchini, and tofu into bite-size pieces.

   
4. 4

   Add the broth ingredients excluding the low-sodium soybean paste and water to the pot, and once boiling, dissolve the low-sodium soybean paste through a sieve and strain through cheesecloth.

   
5. 5

   Add rolled dumplings, zucchini, and enoki mushroom to the broth and boil.

   
6. 6

   Once the rolled dumplings are cooked through, add tofu and boil, then garnish with chili to finish.