Ingredients
Servings
Serves 4
- 1/2 cup Red lentil, rinsed
- 6 cups Vegetable stock
- 2 tbsps Canola oil
- 1/2 cup each, Spanish onion diced ¼ inch, Daikon diced ¼ inch
- 1 cup Green cabbage diced ¼ inch
- 1 tsps Garlic paste
- 2 tbsps
- 1 tbsps
- 1/2 cup each, Edamame beans, Enoki mushrooms, tomato concassée
- 1/4 cup each, Cilantro chopped, green onions sliced
Procedure
- 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.
