Asian Soups

Typical Korean seaweed soup which I made many times.  This week I learned a 2 things:  covering the salmon with foil locks in the flavor and keeps it moist.  I used the foil before but did not cover it. 2nd thing:  rosemary, 1st time using it and I see why white people love it.  It gives the salmon that extra flavor I didn't know it can have. Well, next week's soup is Al tang.

I cheated this time...used an instant pack to make the hot and sour soup.  I was going to try to follow Souped Up Recipes , hot and sour but I got lazy and wanted to make beef and broccoli  (Thai version by Hot Thai Kitchen) too. The results: Soup:  I added more black vinegar to make it more sour.  Tofu, mushrooms, and 3 eggs were added. Good enough. Beef and Broccoli:  very good...more flavor than Panda Express' version.

I tried the Tom Yum soup recipe by Rachel Gaewski and it turned out great.   Next time I will try the non coconut milk version. Also, I made pad thai following by Lauren Allen.   Wow, that was tiring to make both...the shrimp was the "star" of both recipes.

My mom didn’t eat kimchi so I didn’t have much kimchi stew growing up. I mostly followed the recipe by Sue at My Korean Kitchen. Except I used pork ribs (HMart $9.46 for 7 ribs) instead and added a little salted shrimp.  Damn...I forgot to put in the onions. Anyway, it was very good, the pork was tender for only cooking for about 30 minutes...marinating it with mirin and black pepper helps a lot. If you want a quick meal, just buy some pork and have a quick Korean meal.

I’m trying to rotate from cooking at home and buying dinner.  Well had to cook dumpling soup again but this time with extra sautéed large green onions and a little bit of rice cakes. It turned out great.  Soup was refreshing and southing.  I could use homemade style dumplings but cost twice as much...maybe next time. I wanted it with a little kick so I used sriracha to dip my dumplings and it was okay.  Sriracha goes better with pho.

Wow, after making this dumpling soup at home, I don’t think I can order it at a Korean restaurant. Ingredients (estimates): Homemade bone broth - 4 cups Water - 1 cup Korean soy sauce - 2 tbsp Salt - 1/2 tsp Sautéed green onions Dumpling - 8 pieces Topped with a little bit of fresh green onions and cilantro. The soup with refreshing with a slight sweet taste. I’m not sure if it’s the the green onions, homemade bone broth or both. Anyway, the best soup I’ve made so far.

My first attempt at making Korean rice cake and dumpling soup was as good or better than Sinulang (who makes their dumplings hand made). The key was that I make the bone broth at home (20 qt pot) and the dumplings was made in the USA with real meat (pork).  The dumpling does not taste like it was frozen like ones sold over 10 years ago...it takes like homemade.  On this one, I used CJ foods dumpling for soup kind. Ingredients: Bone broth 4 cups Dumpling Rice cakes (soak in water for about 30 minutes) Korean soy sauce Salt Black pepper I added about 4 cups of my home cooked bone broth and about 1-2 cups of water and boiled. Then added the dumplings and rice cakes.  Added about 1 tspn of Korean soy sauce and a little of salt.  Boil on medium heat for about 20 minutes and serve with sliced green onions and black pepper.