Mains & Sides
Using broth for grains, sauces, and everyday meals.
Mushroom Umami Risotto
(with Mushroom Broth)
Serves: 4 | Time: 40 min
INGREDIENTS:
• 1L KOR Mushroom Umami Broth (warm)
• 1½ cups Arborio rice
• 300g mushrooms (mixed, sliced)
• 1 small onion, finely diced
• 2 tbsp butter (or olive oil for vegan)
• ½ cup white wine (optional)
• ½ cup grated Parmesan (optional)
• Fresh thyme leaves
STEPS:
1. In a deep pan, melt butter, sauté onion until translucent.
2. Add mushrooms, cook until softened and golden.
3. Stir in rice, toast 2–3 min. Deglaze with wine if using.
4. Ladle in warm mushroom broth, one cup at a time, stirring until absorbed before adding more.
5. Continue until rice is creamy and al dente (about 18–20 min).
6. Finish with Parmesan and thyme.
PRO TIP:
For a vegan version, skip Parmesan and stir in nutritional yeast.
Vegetable Broth Noodle Bowl
(with Vegetable Broth)
Serves: 2 | Time: 20 min
INGREDIENTS:
• 500ml KOR Vegetable Broth
• 150g rice noodles (or ramen noodles)
• 1 carrot, julienned
• ½ zucchini, julienned
• ½ cup baby spinach
• 1 boiled egg (optional, for protein)
• Soy sauce or tamari, to taste
• Chili flakes or fresh herbs for garnish
STEPS:
1. Cook noodles according to package instructions, drain.
2. Heat vegetable broth in a pot until steaming.
3. Add carrot and zucchini, simmer 3–4 min until tender-crisp.
4. Divide noodles into bowls, pour hot broth and veggies over.
5. Top with spinach, egg, soy sauce, and garnish.
PRO TIP:
Great base recipe — swap veggies with whatever’s in your fridge.