Tuesday Soup

Aside from the weekends on which I find myself downtown or in Seoul, I don’t eat out very often. My first month’s worth of meals consisted in great part of boil-a-bag meatballs, frozen mandu (dumplings), and instant curry, mainly because I didn’t have much in my kitchen aside from rice, eggs, and water. But, as time goes by, my pantry is slowly becoming better stocked with spices, condiments (hellooooo sesame oil!), and raw ingredients. I rarely buy snacks these days, because my meals are becoming so substantial.

This past week, I happened across a fantastic tutorial on how to debone a whole chicken.

I am Jacques Pépin, hon hon!

I’d been thinking lately on the rarity of chicken noodle soup in Korea. Surely it must not be that difficult to make oneself. Insert this video, and voilà! An idea was born. I am going to make my own chicken stock!

Of course, boiling a chicken down to its essential juices takes hours of simmering, something not entirely possible on a weeknight. So, today I decided to head to the Lotte Mart and buy my ingredients ahead of time (and happen across a sale on chicken. YEAH!!). In the meantime, I got such a hankering for soup-making that I decided to throw something together with my leftover bibimbap ingredients. What came out of it was a vegetable and tofu soup. Here’s the ad-libbed recipe I came up with!

Ingredients:

1 chunk of daikon radish

1/2 an onion, chopped

3 cloves garlic, chopped

1/4 chopped chives + green onions

1/2 cup seasoned seaweed

3 small bunches of spinach

a handful of bean sprouts

1 tbsp soybean (or canola) oil

2 tsp sesame oil

Salt and pepper to taste

1 bouillon cube

Method:

IMG_0355
One chunk of daikon – a little bit too much
Cut up the ingredients (not all pictured here)
Cut up the ingredients (not all pictured here)
Sautee the daikon, onions, and garlic with oil and salt until lightly browned and semi-translucent
Sautee the daikon, onions, and garlic with oil and salt until lightly browned and semi-translucent
Add boiling water, pepper, bouillon cube, and seasoned seaweed
Add boiling water, pepper, bouillon cube, and seasoned seaweed
Prepare green onions, chives, and tofu while the soup simmers
Prepare green onions, chives, and tofu while the soup simmers
Toss in tofu along with bean sprouts and spinach
Toss in tofu along with bean sprouts and spinach
The cutest bowl I ever did see. I put a scoop of rice in it for some extra heartiness!
The cutest bowl I ever did see. I put a scoop of rice in it for some extra heartiness!
Add a splash of sesame oil, simmer, and you're done!
Add a splash of sesame oil, simmer, and you’re done!

All in all, it turned out quite savoury and filling! As a vegetarian dish, it definitely lacked that certain satisfaction you can only get from chewing on a piece of meat. I think next time a pork bone is in order – or a beat egg!


4 thoughts on “Tuesday Soup

  1. I can’t watch the video because of my ancient computer…but I love your photo essay and explanations. You are killing me with your talent in the food department. I want to be sitting at the table gobbling it all down!
    And it IS the cutest bowl!

    Like

  2. For the best tasting chicken broth be sure to use a piece of chicken with the bone. The skin will also add flavor, however it makes the stock more fatty. You can make a good hardy broth by bring the chicken to a quick boil, then simmer gently for another 45 min. If you leave the chicken in the broth and leave it sit in the fridge until the next day when you can defat the broth and debone the cooked chicken you have the basis for luscious cookin’. Or use the broth that night without defatting it. I sometimes use a think paper towel, like Bounty to catch some floating fat. With our without meat if you add mushrooms to a broth with a bit of soy sauce added you will get a meatier/heartier flavor. There is a chemical action that happens between mushrooms and soy sauce that produces that effect. “Happy Cooking”

    Like

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