Subotong starting

Wash the tomatoes, make a cross on the surface with a knife, add an appropriate amount of water to the pot, and when the water boils, briefly scald the tomatoes in it.

Take out the blanched tomatoes, remove the skins, and cut them into pieces. You can use more tomatoes for a richer flavor.

Soak the turnip in lightly salted water for 10 minutes, then rinse it repeatedly and set aside.

Add an appropriate amount of water to the pot. Once the water boils, put in the kohlrabi to blanch. When the color turns green, remove it and rinse with cold water, then cut into shreds and set aside.

Add an appropriate amount of oil to the wok, sauté the chopped green onions until fragrant, then add the kohlrabi and stir-fry.

Add the tomatoes and stir-fry; you can mash the tomatoes while stir-frying. Since the tomatoes have had their skins removed, they are easier to mash, which makes the soup thicker and richer.

Add an appropriate amount of water, bring to a boil over high heat, and simmer over low heat for about 5 minutes.

Add salt, sugar, pepper, and mushroom powder for seasoning. If the soup doesn't taste rich enough, you can add some ketchup for flavor.

Take it out of the pot, sprinkle some cilantro for better flavor, and if you like, you can add a bit of sesame oil.