It’s now the winter season in UK with temperatures just hovering about 0°C. In such cold temperatures, we would normally crave for hot soups. Let’s just say our uni timetable is pretty sucky and we have to shuttle between campus and home a couple of times in the day. Our solution was to find a main dish that is quick and easy to cook so that we could save time and yet have a hearty meal to last the rest of the day. This main dish was such a delight as it is fast and easy to make. Perfect for lunch in between classes. It is a light soup based made from beef stock and korean soup based soy sauce.
Man-doo in korean stands for dumpling and Guk for soup. Here’s our rendition of the korean dumpling soup.
Ingredients: (2 Servings)
4 cups of water
1/2 a cube of beef stock
1.5 tbsp of korean soup soy sauce
1 tbsp of dried seaweed
6 pieces of dumplings
100g – 150g of ramen noodles
- In a pot, bring 4 cups of water to boil.
- Add in the beef stock cube, soup soy sauce, dried seaweed and dumplings. Boil for 5 mins.
- Add in the ramen noodles. Boil until the noodles is soft and the dumplings float to the surface.
- Serve in a bowl.