Dashi
- 3 dried shiitake mushrooms
- 1 3x3 inch dried kelp piece
- 1/2 onion, sliced
- 2 garlic cloves, whole
- 1/4 cup dried shrimp
- 10 dried anchovies, guts removed
- 10 cups water
Stew
- 1 tbsp vegetable oil
- 3 cloves garlic, minced
- 1 tbsp minced ginger
- 1 Thai chile pepper, thinly sliced
- 8 ounces pork loin, thinly sliced
- 1/2 carrot, peeled and sliced 1/4 inch thick slices, 2 inches long
- 1/2 onion, sliced
- 1 zucchini, sliced 1/4 inch thick slices, 2 inches long
- 6 green onions, 2 inch long pieces
- 3 cups napa cabbage, chopped
- 1 leek, cut in half and into 2 inch pieces
- 4 ounces mushrooms, sliced
- 2 tbsp sesame oil
- 3 tbsp Korean hot pepper flakes (gochugaru)
- 4 ounces shrimp
- 4 ounces clams
- 4 ounces squid
- 10 cups broth
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- salt and pepper
- 1 lb fresh egg noodles
Instructions
- Prepare the broth by combining dried shiitake mushrooms - 10 cups water in a large pot. Bring to a boil over high heat. Reduce heat and simmer for 20 minutes. Remove from heat and strain the broth, discarding the mushrooms, anchovies and other seasonings. Set aside.
- Heat 1 tbsp vegetable oil in large wok or pot over medium-high heat. Add the garlic, ginger and Thai chile and saute for 30 seconds. Add the sliced pork loin and stir to combine. Cook until no longer pink, about 5 minutes.
- Add all of the vegetables from the carrots - mushrooms. Cook until the vegetables have softened, stirring frequently, about 6-7 minutes.
- Stir together sesame oil and hot pepper flakes in a small bowl. Add to the cooked vegetable mixture and stir to combine.
- Add the shrimp, clams, squid and broth to the pot. Cover and let the seafood simmer gently in the broth about 10 minutes or until the clam shells have opened and the squid is pink. Season the soup with fish sauce, soy sauce, and salt and pepper. Adjust seasoning adding more fish sauce and soy sauce if needed.
- Cook fresh egg noodles as directed on the package. Drain and portion noodles into 6 bowls and ladle soup on top with the seafood. Serve immediately.
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