I guess I am on an Asian kick. After some rather decadent and high fat meals (read porchetta), we are in the mood for something lighter. I have been watching Korean Made Simple with Judy Joo. I didn’t even know I liked Korean food… but her recipes are so simple and full of flavor.
My last post I ‘reveal’ my short cut version of pho, which is merely chicken broth and HonDashi granules. So here, I do the same back thing, but add Judy Joo’s hand torn noodles and egg drop-esque treatment.
The soup is basically 5 components:
- the vegetable saute
- addition of broth
- addition of dough (hand torn noodles)
- addition of egg drop
- finishing touches – spinach, sesame oil, sesame seeds
(1) The veg saute:
- Saute onion, garlic until translucent
- Add carrots and zucchini cut on the diagonal
- Season with salt & pepper, cook briefly until just tender.
(2) Addition of broth:
- Simply add chicken broth and 1 t. HonDashi to veg saute
- season with soy sauce and/or salt to taste.
(3) Addition of dough
- 2 c. flour
- 1 T. veg oil
- 1 t. sugar
- 1/2 t. kosher or sea salt
- 3/4 c. water
Mix ingredients until a smooth dough forms. Allow to sit 30 minutes.
Then pinch off small pieces and work between thumb and forefinger to small thin ‘ears’, drop into simmering soup. When they float to top they are done. So you might work a few out and place on floured board, then drop in one after the other so they are done at the same time.
(4) Addition of egg drop
The last part before serving… whisk up 2 eggs, and drizzle in circular pattern onto soup. Allow to sit briefly to cook, before drawing in making egg ribbons.
(5) Finishing touches
Add a hand full of washed, chopped fresh spinach and pull off heat, and serve.
I topped with black sesame seeds and a drizzle of sesame oil.
It was truly a fabulous soup. I will totally make again.
One last ‘secret ingredient’ I added…. parmesan rind. I happened to have one from an earlier meal… so I added it to the soup as it simmered away. It added an incredible unami flavor to complete this wonderful soup.