If you like mushroom like I do, this mushroom casserole is a must-try. When you go grocery shopping, collect as many different mushrooms as you can and few other vegetables, then you are ready to make this casserole. A spoonful of soy sauce and some garlic are all you need to season the soup; the mushroom and vegetables in the soup will do the rest of cooking for you.
For 2 servings
For soup base:
dried anchovies (8)
dried kelp (2)
water (3 cup)
mushroom (20, combination of different kinds)
fried bean curd (2, sliced)
onion (1/3, sliced)
carrot (1/2, julienned)
broccoli (6 flowers)
red and green pepper (1/4, sliced to garnish)
Korean soy sauce (1 1/2 tbl)
garlic (2 cloves, chopped)
1.Bring dried anchovies and dried kelps to boil. Take them out shortly after the water starts boiling.
2.Cut mushrooms bite-size or however you want them, and set them aside.
3.Prepare vegetables and fried-tofu.
4.Add the mushroom and the rest of vegetables to the anchovy, kelp stock. Season the soup with garlic and soy sauce.