Hot Seaweed Soup

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
  • Water
  • White pepper
  • Seaweed
  • 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

Lightly heat some sesame oil.
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Add a tablespoon of the chili powder in there.  I sometimes use a little more for extra heat.
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Add the scallions, garlic, and white pepper.  Stir it around gently for a minute.
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This is your soup base.  Have fun experimenting from here on out.

Here’s what I did this time:
Add mushrooms, mini radishes…
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And cabbage.
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Add water and dashi.   
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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.

Add the seaweed (and whatever delicate greens you have) after it’s come to a boil. These are the greens from the baby radishes.
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Beat a few eggs.  Turn the heat up high.  Stir the eggs in rapidly boiling water for instant cookage.
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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.
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Serve it piping hot! It warms me right up!