Monday, September 8, 2014

Japanese Soup

This recipe was given to me by my friend from Japan.  She heard Goose makes kimchi and was very interested in making her own.  So we had a kimchi making party, and in return she showed us how to make this most simple but delicious soup.  We trekked over to the China Town markets to get some supplies, and she didn't even know all the English names.  The base soup is very easy, and you could strain it as a veggie broth, or eat it with all the veggies.  Around here we have just been calling it seaweed soup!

Base Soup recipe:
High quality seaweed (not processed) with the excess salt wiped off.
1 cornish hen, or 3 chicken thighs bone-in
1 tsp pink himalayan sea salt
2 carrots, roughly chopped
1/2 onion, sliced
2 tbsps grated ginger
5-6 cloves garlic, peeled
1/2 bunch chinese herbs (this is one of those ingredients that didn't have an English name)
3-4 leaves napa cabbage, torn into pieces
1-2 pints chicken bone broth (respectively, 1 qt chicken stock)

Your seaweed should be roughly the size of the pot base, large enough to lay the chicken on so it won't scald.  Once the seaweed is clean, lay in bottom of pot and set chicken directly over it.  Salt the chicken and layer the rest of the veggies around the chicken.  If you choose to have a root vegetable (such as potatoes) slice it and add at this time.  We used a root veggie, that didn't have an English name and I julienned it before putting it in, as I was told it would be very tough and take a long time to cook.  Fill pot with 1-2 pints of bone broth and the rest with water.

Cook on the lowest heat setting for several hours until the chicken reaches an internal temperature of 165.  Remove chicken and shred from the bone, replacing it back into the pot.

Once all the veggies are thoroughly cooked through, your soup is done.

Optional add-ins:
thai chili peppers to taste for heat
rice noodles
purple potatoes
fresh spinach leaves
sesame seeds
tahini or thai peanut sauce
soy sauce
lemongrass (stalks removed after cooking)

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