Gochujang Mustard soup

Try this creamy mustard soup with an Oh Na Mi twist. The whole-grain mustard brings that sharp, familiar tang, while the Oh Na Mi Gochujang adds a little heat, a touch of sweetness, and a deep savory kick. A simple roux gives it the classic, creamy texture you know and love.

30 min - 4 servings

Ingredients

• 1 onion
• 1 leek
• 1 garlic clove
• 30 g (2 tbsp) butter
• 30 g (¼ cup) all-purpose flour
• 750 ml (3 cups) vegetable broth
• 150 ml (⅔ cup) cooking cream
• 2 tbsp whole-grain mustard
• 1 tbsp Oh Na Mi Gochujang
• Black pepper, to taste
• 1 scallion, for topping
• Optional: sesame seeds or crispy fried onions, for topping

Instructions

1. Finely chop the onion, slice the leek into thin rings, and mince the garlic.
   
   
2. Melt the butter in a soup pot. Sauté the onion for a few minutes, then add the leek and garlic. Cook briefly until the vegetables start to soften.
   
   
3. Stir in the flour and let it cook gently for 1–2 minutes. Add the vegetable broth a little at a time, stirring constantly so no lumps form.
   
   
4. Bring the soup to a boil, then simmer gently for about 10 minutes. Blend until smooth with an immersion blender.
   
   
5. Stir in the cooking cream, whole-grain mustard, and Oh Na Mi Gochujang. Heat for a few more minutes over low heat. Taste, and add more mustard or Gochujang if you like.
   
   
6. Divide the soup between four bowls. Top with thinly sliced scallion and, if you like, sesame seeds or crispy fried onions.