I made the most beautiful fermented soybean soup last night. It doesn’t traditionally have mushrooms in it, but I added that, along with potatoes, peppers, onions, tofu, and garlic. And I found the secret to making it perfectly: I put way too much water in with the soybean paste, and then I boiled it for a long time until the soup was thick brown.
Had it for breakfast. It was sooooooo good. Gorgeous! But now I’m hungry again.