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Vegan Korean Seaweed Soup
Ingredients
  • 6 Cups of water
  • 15 g of dried shiitake mushrooms
  • 25 g of dried seaweed (miyuk)
  • 2 tablespoons of toasted sesame oil
  • 2 tablespoons of authentic Korean soup soy sauce (or regular soy sauce) - adjust to your taste
  • 3 tablespoons of perilla seed flour (deulkkae garu)
  • Salt to enhance flavours
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