Garlicky White Radish Shrimp Noodle Soup . . Packed with the mighty Umami. Hot p…

Garlicky White Radish Shrimp Noodle Soup
Packed with the mighty Umami.
Hot pot would be a nice option for lunch like dinner, but I was craving something light and savory. It turned out very nicely.
If you have a thing for white radish(Daikon), you should take a shot! Well spiced, melting away savory yumminess, it will never fail you. Also, this recipe is great for Konjac. It really goes well with this soup. All you need is choosing high purity konjac. I highly recommend giving it a try.
For sure, simply you could take a combination of fish cakes instead of Konjac. It will go really nicely.
>The recipe is on the comment thread. If needed, head on over there.
The soup base was inspired by that of Korean Ramen, over all, quite changed up by my liking given spice goodness moved the needle quite strong. I guess it’s good enough to take it merely a touch of that, taste wise. I’ve tried to take it as the basis of this dish, on that, make it very pleasant by combining comforting spice treats for my liking. Even so, it’s quite close to a typical Korean soup, composition wise. Firstly, cooking everything together in the first place as to completely cooked in action. At times, it has been considered as a distinctive feature people love or hate. Secondly, it requires many different ingredients instead of herbs and spices. Originally using fresh ingredients(mostly veggies) have been considered as the heart of authentic Korean cuisine though.
Hot spicy Korean dishes are not kind of mine because I have no taste for Kimchi or sticky red sauce. Even so, there are pleasant delicacies in Korean cuisine. Probably soup could be the heart of that. Clear yet never plain. Except for black pepper, you would hardly find it out something like spiceful taste as many Korean dishes, even for hot spicy food section inasmuch as in a traditional popular way. A combination of fat and spice treat, that is quite fresh one in Korean cuisine. For this reason, If you’re looking for something lean and clear dishes, Korean cuisine could be another approach to go. Give it a shot, make it come through your tasty journey!
>Continued on the comment thread

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12 thoughts on “Garlicky White Radish Shrimp Noodle Soup . . Packed with the mighty Umami. Hot p…

  1. • Ingredients and method
    1. For the broth
    ▶️4 cups water + 1 cup water
    ▶️10g dried kelp(a.k.a. Dashi Kombu)
    You can substitute it with kombu stock for soup. The thing is, you should never choose sweet one. In a similar vein, Tsuyu stock or Katsuobushi can’t handle it.
    ▶️2 dried Chinese mushrooms
    1/2ts ground Chinese mushroom + 1/8ts ground pepper + 1/16ts salt will work well.
    ▶️ground black pepper
    ▶️A filter bag
    ▶️2 dried pepperoncini crushed
    ▶️5 dried shrimps
    ▶️1 handful of fried shallots
    If you have an option for a spicy Korean Ramen soup tea bags(preferably which is nothing like an instant powdered soup mix packed with MSG), go for it. That gave me an idea for the very first version of this dish.
    ◻Take a large pot. Pour 4C water in the pot. Bring to a boil. Meanwhile, prepare a filter bag filled with the others.
    ◻Add kombu, Chinese mushroom, ground pepper and the filter bag to the pot.
    ◻Boil for about 10 min, skimming. And then, add 1C water. Bring to a boil, go simmer for about 20 min.
    ▶️2 tsp. ground onion
    ▶️2 tsp. ground garlic
    ▶️1 tsp. ground Chinese mushroom
    ▶️1/2 tsp. soy pulp
    You can omit soy pulp.
    ▶️1/8 tsp. paprika
    ▶️1 tsp. whole tomatoes crushed
    ▶️ground black pepper to season
    If needed, add salt.
    ◻Once you’ve removed the filter bag from the pot, add the other ingredients to the pot. Stirring, skimming, boil for about 20 min.
    2. For the soup
    ▶️A large and deep oven safe pot and a good lid for pot
    It will make a big difference. You can take advantages of dry heat cooking and moist heat cooking in the same breath.
    ▶️4 handfuls of dried leeks
    ▶️3 tbsp. unsweetened runny soy sauce
    ▶️100g handfuls of canned black olives, drained and rinsed
    If you have a taste for fermented food, you could just give it a hint of that. I highly recommend trying room temperature fermentation. It will help your soup treat you well.
    ▶️1 tsp. Herbs de Province spice mix + 1/2 tsp. dried tarragon
    ▶️1/2 tsp. marinated artichoke hearts in quarters
    ▶️10 garlic cloves chopped
    Minced garlic will be an option for way authentic taste.
    ▶️3 handfuls of Chinese cabbage
    You should use Chinese cabbage.
    >Continued on the reply

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