*This recipe was created for 8 servings. To adjust the serving quantity, enter a new yield (8 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.
Ingredients | Quantities |
---|---|
Red lentil, rinsed | 1/2 cup |
Vegetable stock | 6 cups |
Canola oil | 2 tbsp |
each, Spanish onion diced ¼ inch, Daikon diced ¼ inch | 1/2 cup |
Green cabbage diced ¼ inch | 1 cup |
Garlic paste | 1 tsp |
Club House La Grille Korean Style BBQ Seasoning | 2 tbsp |
Frank's® Redhot® Original Cayenne Pepper Sauce | 1 tbsp |
each, Edamame beans, Enoki mushrooms, tomato concassée | 1/2 cup |
each, Cilantro chopped, green onions sliced | 1/4 cup |
Sauté onions, garlic paste, daikon and cabbage in canola oil for 3 to 4 minutes.
Add red lentil, Club House Korean Style BBQ Seasoning, sauté for 2 minutes.
Add vegetable stock and Frank’s RedHot Sauce.
Simmer soup for 20 minutes.
Garnish soup with edamame, Enoki and tomato concassée.
Finish with fresh cilantro and sliced green onions.
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