One of our favorite condiments is: Gochujang or red chili paste, a savory, sweet, and spicy fermented condiment popular in Korean cooking. For centuries, gochujang has traditionally been naturally fermented over years in earthenware known as 'jangdok.' It adds a beautiful kick to the soup and is absolutely delicious!

Ingredients:

• 1/4 cup of olive oil or ghee
• 600 grams oyster mushrooms
• 1 yellow onion
• 4 cloves of garlic
• 3x tablespoons gochujang paste
• 1 KG sweet potato
• 3 cups coconut milk
• 1 cup kale leaves
• 1/4 cup of fresh dill for topping
• DHANIA Liquid Activated Spice

Steps:

• Prepare all of your ingredients: slice the mushrooms, dice the onion, mince the garlic. 
• Slice the sweet potato in crescent-shaped medallions and tear up the kale into bite-sized pieces (we also recommend to wash and soak the kale in a salad spinner)
• In batches, cook the mushrooms in olive oil on medium heat until crisp, about 3 minutes on each side. Set to the side. 
• In an oven, add the olive oil and bring it to a medium heat, add the onion and cook until soft but not brown, about 7 minutes.
• Add the garlic and cook for another 2 minutes.
• Add in the gochujang and cook for two minutes or until it darkens slightly.
• Add the sweet potato, milk and coconut milk and bring to a simmer.
• Cover and simmer for 10-15 minutes.
• Add in the kale and simmer for another 3 minutes.
• Taste and season with salt and pepper as needed.
• Add half of the mushrooms. 
• Plate the soup in a large bowl, top with the remaining mushrooms, fresh dill and 5-10 drops of DHANIA liquid activated spice to taste! 
• Serve warm.