Mushroom Udon Soup with a Jammy Egg

• Heat a drizzle of sunflower oil in a pot or saucepan over medium-high heat and fry the mushroom mix for 2 - 3 minutes.
• In the meantime, crush or mince the garlic and finely chop the scallions. Set aside half of the scallion greens to use later as garnish.
• To the mushrooms, add the garlic, the ginger paste and the ketjap, along with the rest of the scallions. Mix well and fry for 4 more minutes.

• Meanwhile, drain the corn and grate the carrot. 
• When the mushrooms are done, add the sesame oil, Hello Umami, white wine vinegar, soy sauce, kimchi sauce* and stock.
• Mix well to combine, then bring to the boil and remove from the heat.

*Take care, this ingredient is spicy! Use as preferred.