Description

OTTOGI Mushroom Cream Soup 80g / 1kg

Using quality mushrooms for a rich, flavoursome taste, this nutritional soup features a soft, creamy texture that makes it ideal for all ages. Packed with a ton of essential vitamins, antioxidants and minerals, Ottogi Mushroom Cream Soup makes an excellent addition to your diet and can be enjoyed as an appetizer or base for a range of comfort foods, such as rice-based dishes and gravy.

Widely known for their great taste and amazing health benefits, Mushrooms are packed with a ton of essential vitamins, antioxidants and minerals that make an excellent addition to your diet. Simple, but rich in flavour, mushroom cream soup has been enjoyed by many for several hundred years for adding depth and flavour to recipes. With its smooth, creamy texture that earns its name, our careful selection of mushrooms & quality ingredients are reflected in the rich taste of our Mushroom Cream Soup.

Long known for being recognized as an important part of any diet, this low-calorie food packs a nutritional punch that promotes low blood pressure and a healthy immune system. Enjoy as an appetizer or base for a range of comfort foods, such as rice-based dishes and gravy. 80g is in the Sachet, so it is convenient to use for everyday meals. The 1kg is suitable for use in several guest dinners or food services industry even, which covers 50 people in a single 1kg package.

Korean Mushroom Cream Soup

• 1/4 pound of mushrooms, cleaned and sliced into bite size pieces
• 100g Ottogi Mushroom Cream Soup
• 8 ounces (226 grams) of beef brisket (or sirloin steak), cut into small pieces
• 2 teaspoons OTTOGI Sesame Oil
• 1 medium onion, sliced
• 4 cloves garlic, minced
• a few strips of thinly sliced carrot (optional)
• ½ cup perilla seeds powder (or powdered toasted sesame seeds)
• 1 tablespoon glutinous rice flour (or rice flour, all purpose flour)
• 2 ounces (60 grams) of Asian chives (or 3-4 green onions), cut into 2 inch long
• 1 tablespoon fish sauce
• 1 teaspoon kosher salt

1. Combine the perilla seeds powder, glutinous rice flour, and ½ cup water in a bowl. Mix it well and set aside.
2. Heat up a heavy pot and add the sesame oil, beef, and garlic. Stir for 2 to 3 minutes with a wooden spoon until the beef is no longer pink.
3. Add 4 cups of water, the mushrooms, Ottogi Mushroom Cream Soup, onion, and carrot. Cover and let it cook over medium high heat for about 15 minutes.
4. Open and stir. Cover and lower the heat to medium, then cook for another 15 minutes.
5. Stir in the fish sauce, kosher salt, and the perilla seeds mixture. The broth will turn slightly thick and milky. Cover and let it cook for a minute over medium high heat.
6. Add the chives and stir until the chives are slightly cooked.
7. Remove from the heat and serve hot.