Korean ricesticks and shiitake mushrooms soup - K-FOOD

Ingredients

• 1 to 1.5 litre water
• 1 leek sliced
• 10cm piece of kombu
• Small handful dried shiitake mushrooms (10-20g), stems broken off and discarded
• A few garlic cloves, halved
• Root veggies, chopped – I used 2 carrots and a parsnip but you can use any, or squashTtoek, rice sticks, any amount, or leftover rice or already cooked noodles
• 1 can of beans, drained
• Good pinch of gochugaru Korean pepper, or other chilli, or fresh ginger
• Good pinch of salt
• A few good spoonfuls of doenjang paste (miso)
• A good drizzle of toasted sesame oil
• 1 bunch spinach or other greens