When battling cooking rut, go to your momma for ideas. Assuming your momma can cook. Or go to someone who can cook and trade food ideas.
I got this recipe idea from mi madre. It’s so good on a winter’s day. And it’s such a good leftover to have too.
- Sesame oil – multiple tablespoons to coat the bottom of your pan
- Korean chili powder – about a tablespoon or so
- Scallions – one bunch, cut in 2 inch long pieces
- Garlic – 2 or 3 cloves, cut up
- White pepper
- Vegetables of your choosing. I like daikon, radish greens, mushrooms, cabbage, rapini. Not all at once necessarily, just options. Pick one or two.
- Optional: eggs
- Optional: miso paste or salt
- Optional: dashi
This is your soup base. Have fun experimenting from here on out.
Add water and dashi.
If I’m using daikon, cabbage or anything that can be cooked forever, I add that in before bringing the soup to a boil. If I’m using a delicate green like spinach or rapini, I add them in after it’s already boiling.
After the vegetables are cooked (I’m looking at the daikon and cabbage which sometimes take a bit longer), take the soup off the heat. Stir in miso paste (or salt). This soup doesn’t need too much seasoning because the chili powder makes it flavorful already.