1 pt Chicken Stock
2 Tbsps Korean Chilli Soya Paste
1 block Beancurd
6 Chinese Dried Mushrooms
1/2 Courgette, split lengthways
2 Tbsps Kimchi
1 Leek
200gms Peeled Prawns
1 handful Coriander, roughly chopped
3 Spring Onions, thinly sliced
Sesame Oil
Dice the beancurd to whatever size you like. Dice size works well. Scoop out the seedy part of the courgette with a teaspoon so you have a canoe shape. Slice the leek. Soak the mushrooms in a little boiling water for 20 minutes, then slice thickly removing the stalks if they are still hard. Bring the chicken stock to the boil and add the soya paste. Add the beancurd and mushrooms and simmer for 10 minutes. Cut the courgette into thick julienne slices. Add the leeks and the prawns to the stock. Simmer for a further two minutes until the prawns are almost cooked. Add the kimchi and courgettes and cook very briefly so that the courgettes are al dente. Serve in soup bowls garnished with the coriander and spring onions. Sprinke a little sesame oil over each bowl.
