This is based on Hot and Sour Shad Soup in The Key to Chinese Cooking by Irene Kuo. Despite the recipe title, we found the dish neither hot nor sour. We modified by adding more aromatics to the steam pot and to the chicken broth. (Mar. 2015)
Tag: soups and stews
Japanese nabeyaki udon
Despite a relatively short list of ingredients, this dish is very challenging to execute. First, make the bonito stock: combine 2 quarts water with kombu (kelp) in a stockpot and heat on medium. Just before it boils, remove the kombu. Add 1 cup packed bonito shavings, bring to a boil, then immediately turn off heat.… Continue reading Japanese nabeyaki udon
Burmese coconut chicken soup (o-no kauswe)
Marinate 4 lbs boneless chicken thighs, cut into bite-sized pieces, in 2 Tbsp paprika, 2 tsp turmeric, 2 tsp garlic powder (or 6 minced garlic cloves), and 2 ½ Tbsp fish sauce. Separately, mix 1 cup chick pea flour (besan) with 2 cups water and mix into a slurry. Bring 16 cups of water to… Continue reading Burmese coconut chicken soup (o-no kauswe)
Korean-style clear beef soup
I had lots of beef stock leftover from the oxtail soup, so I decided to improvise. Bring beef stock to a boil, then add daikon radish (cut into thin squares). Cover and let simmer for about 20 minutes, then add scallions, cut into straws. Continue to simmer for about 5 minutes, then season to taste.… Continue reading Korean-style clear beef soup
Korean spicy beef soup (yuk gae jang)
This is one of my favorite winter soups, recipe courtesy of my aunt Haeran. Soak (1) 3 lb bone-in beef shank or short rib bones and (2) 2 to 2 ½ lb beef brisket or chuck (see Note 3 below) in water for 10 minutes, then drain and place beef in a stock pot with… Continue reading Korean spicy beef soup (yuk gae jang)
Galician chickpea and sausage soup (caldo gallego)
In a large stock pot, brown slices of uncooked chorizo in a little olive oil, then set aside. Add sliced onions to the pot, then when translucent, add minced garlic. Pour in 6 cups chicken stock and 4 cups water, bring to a boil, then add chickpeas (canned, drained), 2 bay leaves, and chopped parsley,… Continue reading Galician chickpea and sausage soup (caldo gallego)
Burmese sour soup (chin-yay hin)
I learned this homestyle Burmese recipe from Waimar's family. Saute 1 chopped medium onion, 4 minced garlic cloves, ¾ tsp microplaned ginger, 1 chopped tomato, 5 oz white albacore tuna (drained from a can), ½ tsp turmeric, and 2 tsp paprika in a pot with a little oil. When wilted, add about 6 cups water, bring to… Continue reading Burmese sour soup (chin-yay hin)
Colombian chicken and root vegetable soup (ajiaco), version 1
This is a multi-step recipe that took over 4 hours to make. First, make the chicken stock: place a whole chicken in a stock pot, cover with 12-14 cups water, and bring to a boil. Reduce to a simmer, then skim scum off the top. Add carrot chunks, celery chunks, 2 bay leaves, an onion… Continue reading Colombian chicken and root vegetable soup (ajiaco), version 1
Cuban chicken soup (sopa de pollo)
Fighting off yet another cold, I decided to try another chicken soup recipe. This recipe is based on Three Guys from Miami Cook Cuban (Mar. 2013)
Burmese pork with bamboo shoots curry (wet-tha hmyit hin)
This recipe is from Flavors of Burma by Susan Chan.
Cooking Adventures 