- Kimchi 45 g
- Sweet corn 80 g
- Seaweed 30 g
- Bean sprouts 70 g
- Veggie gyoza 3 pc
- Hemp seeds 5 g
- Gluten free noodle 166 g
- Hemp milk soup 150 ml
- Garlic oil 15 ml
1, First, prepare a small pot, pour in soup bag, add 200ml water, and boil.
2, While waiting for the soup to heat, boil a separate pot of water for the veggie gyoza and the bean sprouts. After making them hot, strain them and keep them on a plate.
3, Boil another separate pot of water for the gluten-free noodles! Cook noodles for approximately 5 minutes, then gently stir. Remove noodles and put in strainer bowl.
4, Pour the creamy soup that you made in step 1 into the coolest bowl you have.
5, Put bean sprouts, veggie gyoza, kimchi, seaweed, sweet corn, and hemp seeds as you like!
Kit ships with ice packs
May thaw in transit
Upon arrival, remove the packaging and place it immediately in the fridge
Vegetables may be stored in the refrigerator for up to 3 days
Hemp milk and miso are best kept in the refrigerator for up to 1 week
Veggie gyoza, and noodles are best kept in the refrigerator for up to 1 month
Do not freeze vegetables or hemp milk
Beansprouts, sweet corn, and seaweed can be kept refrigerated for 3 days.
Kimchi and hemp milk are best to keep refrigerated for 1 week.