-
1
To make the stock:
-
2
Add the mushrooms, garlic, ginger, cilantro stems, scallions, peppercorns, chili garlic sauce if needed, and broth or water into a medium saucepan.
-
3
Cover, bring to a boil, add the tofu cubes into the pot, reduce the heat and gently simmer for 10 minutes.
-
4
Turn off the heat and allow to sit for half an hour to 1 hour.
-
5
Drain the stock through a sieve, reserve the mushrooms and tofu, and discard all the other ingredients in the sieve.
-
6
Slice the mushrooms, and return the mushrooms and tofu to the pot.
-
7
Meanwhile bring another large pot of water to a boil.
-
8
If using sweet potato noodles, add the sweet potato noodles into the bowl and soak them for 10 minutes until soft, or follow the instruction on the package.
-
9
If using soba noodles, boil the noodles according to the direction on the package until cooked.
-
10
Drain and set aside.
-
11
Heat a large heavy pot or Korean stone pot over medium-high heat.
-
12
Add the mushrooms into the pot, bring to boil, and let boil for about 4 minutes.
-
13
Stir in the spinach, and cook until the leaves are wilted.
-
14
Add the prepared sweet potato noodles.
-
15
Remove from the heat.
-
16
Season with reserved soy sauce and vinegar, you may need more or less according to your own taste.
-
17
Serve hot and sprinkle scallions, reserved cilantro leaves, and red hot chilis on top.
