Cabbage dumpling soup
There are dumplings, anchovies, and kelp in the freezer, so I think it would be good to make a hot dumpling soup and put it on the breakfast table, so I prepared cabbage leaves, dumplings, and ingredients for anchovy kelp soup.
2 serving
Within 30 minutes
풀향기
Ingredients
  • dumpling
    400g
  • Cabbage
    3piece
  • dried shiitake mushroom
    1handful
  • Young squash
    1/4ea
  • leek
    1piece
  • Garlic
    3piece
  • egg
    1ea
  • Korean soy sauce
    1TS
  • Salt
    suitably
  • ground pepper
    suitably
Cooking Steps
STEP 1/6
Pour water into a pot and add radish, anchovies, kelp, and onions to serve anchovy and kelp soup
STEP 2/6
After washing the cabbage leaves and zucchini, shred the cabbage leaves, slice the zucchini half a month, wash the dried shiitake mushrooms in running water, peel off the green onions and garlic, and slice the green onions diagonally.
STEP 3/6
Remove the ingredients from the anchovy kelp soup and boil the dumplings, shiitake mushrooms, and cabbage leaves in the boiling anchovy kelp soup.
STEP 4/6
Boil it a little bit and when the dumplings come to mind, add zucchini, green onion, and garlic and boil it
STEP 5/6
Crack the eggs to make egg water.
STEP 6/6
Add egg water and stir slightly, boil for a while, season with Joseon soy sauce, salt, and pepper, and remove from heat.
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