Army Stew
Total Time: 30 minutesYield: 4 Servings
Source: tiffycooks.com
Category: Soup
Ingredients
4 cups Chicken Broth2 cups Water
1 teaspoon Dashi Granules
1⁄2 cup Kimchee
6 whole Korean Sausages
1⁄2 whole Spam (canned, sliced)
3 whole Green Onions (sliced)
10 ounces Tofu (firm, sliced)
2 whole American Cheese Slices
1 whole Ramen Noodle (packet)
6 whole Shitake Mushrooms (soaked, sliced)
1 whole Enoki Mushrooms (packet, end cut and separated into small bundles)
1⁄2 cup Rice Cakes
8 cloves Garlic (minced)
1 1⁄2 tablespoon Gochujang
2 tablespoons Gochugaru
1 tablespoon Soy Sauce
1 1⁄2 tablespoon Fish Sauce
1 tablespoon Sugar
1⁄2 tablespoon Black Pepper
Directions
- In a bowl mix garlic, gochujang, gochugaru, soy sauce, fish sauce, sugar, and black Pepper and set aside. If the sauce isn’t fully used, it can last in the fridge for 3 days.
- In a 12" pan, start with kimchi and layer sausages, mushrooms, spam, rice cakes, and firm tofu. Top with the sauce mixture and pour chicken broth, water, and dashi granules over the toppings. Turn the heat up to medium-high and bring it to a simmer.
- Once it is simmering, mix the sauce into the broth. Add the instant noodles, American cheese, and green onion. Serve once the noodle is fully cooked, or serve on a portable stove while adding more toppings/carbs.