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1
The night before your fast, soak the dried tree ear mushrooms in a bowl of water to reconstitute.
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2
On that same night, rinse the sliced shiitake mushrooms, then put them in a pot filled with 3L of water, then cover with a lid.
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3
In the morning, rinse the vegetable ingredients, chop into bite-sized pieces, then add the to the pot with the rice, and bring to a boil on high heat.
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4
Add the ingredients: salt, dashida, gochujang, and red chili pepper powder to the pot, stir until they dissolve, then cover with the lid.
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5
When the pot comes to a boil, reduce to low heat and simmer for 15 minutes.
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6
While the soup is simmering, put the egg in a bowl with 1 tablespoon of water, and vigorously whisk.
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7
Turn off the heat, and with the bowl of whisked egg in one hand, and a ladle in the other, slowly pour the egg into the pot from a distance, then rapidly stir the pot with the ladle.
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8
After adding the egg, transfer the soup to a bowl, drizzle in a small amount of sesame oil, then serve while piping hot.
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9
Note 1: The color of Korean red chili pepper powder is very bright, but it is not spicy.
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10
I use 1 tablespoon.
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11
Note 2: It's handy if you keep a stock of sliced carrots in the freezer, and add them to the pot as you need them.
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12
Note 3: Since I didn't have cabbage, I used a bit of frozen Japanese leeks instead.
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13
Note 4: If you can do without adding rice, go for it.
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14
Note 5: It may be hard the first time, but try reducing the amount of salt a little at a time.
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15
You should aim to use less than 5 g of salt per day.
