Tag: soup
Korean-Style Chicken Noodle Soup
Korean Style Chicken Noodle Soup
It’s that time of year in MN; cold as fuck and lots of snow for the next 6 months. That means it’s soup time! This Korean chicken noodle soup is ready in an hour and is fairly easy to make. For being a chicken noodle soup, it is quite heavy having both potatoes and noodles. Starchy. The chicken used in this soup isn’t added into the stock like in other recpies, but is deboned, leaving the skin intact to the thighs. The bones are used in the making of the stock for the first 30 minutes of the boil. The chicken thighs are sautéed until cook through, allowing the skin to get crispy. They are added on top of the soup when bowling up. Once the stock has been scooped of bones, green onions, ginger, and scum, onions, garlic, potatoes, fish sauce, and soup soy sauce are added and simmered for 10 minutes. The type of noodle used in this soup is called Kalguksu, meaning “fresh hand cut noodles.” You can find these in the refrigerated section of your local Asian market. They come in portions of 5. Add 3 portions of the noodles to the stock and cook for 5 minutes.Portion out the soup and noodles into large soup bowls. Place 1 whole chopped chicken thigh across the top of the soup. Add a lot of green onions to the soup. Finish with some cracked black pepper. So much goodness.This soup is not good as leftovers in this preparation. The noodles will absorb too much of the stock, making them really mushy if you eat it the next day. What you can do is boil the noodles separately from the stock. Then you can add the noodles to the soup bowl, pouring the stock over. Then top with the chicken and green onions. Save the leftover noodles in a container for up to 3 days in the refrigerator.
Servings: 4
Ingredients
- 2 lbs bone in chicken thighs
- 2 tbsp vegetable oil
- 12 cups chicken stock
- 3 slices of ginger
- 2 whole green onions
- 2 cups water
- 1 tbsp fish sauce
- 1 tbsp soup soy sauce
- 1 head garlic minced
- 1 medium onion sliced
- 2 medium potatoes peeled and sliced 1/4” thick
- 3 portions kalguksu noodles
- 2 green onions chopped
- cracked black pepper
Instructions
- Debone the chicken thighs, leaving the skin intact.
- Add the chicken bones, ginger slices, and whole green onions to a pot filled with 12 cups of chicken stock. Cover. Bring to a boil and simmer for 30 minutes.
- While the stock is boiling, heat up cooking oil in a large sauté pan over medium high heat. Add the chicken thighs skin side down.
- Cook for 5-6 minutes a side, making sure the skin is crispy and the chicken is cooked all the way through. Place the chicken thighs in a metal bowl and pkace a cover over it.
- After boiling for 30 minutes, scoop out all of the bones, green onions, and ginger slices. Skim off any scum from the chicken bones.
- Add in the 2 cups of water, onions, garlic, potatoes, fish sauce, and soup soy sauce. Simmer on medium high heat for 10 minutes.
- Stir in the 3 portions of Kalguksu noodles. Cook for another 5 minutes.
- Chop each of the chicken thighs.
- Portion out the noodles and broth into a soup bowl. Place a chopped chicken thigh across the top of the soup. Top with a lot of green onions. Finish with some cracked black pepper.
Mexican Meatball Soup
Mexican Meatball Soup
There are many different ways and variations to making meatball soup. This particular recipe uses beef meatballs. 85% lean ground beef works the best. It’s not too lean and not too fatty. You can also use half beef/half pork, or all pork. You can add in a variety of vegetables to this in addition to potatoes. Carrots, roasted corn, zucchini, and squash are all suitable. Serve with a side of steamed rice.
Ingredients
Meatballs
- 1 lb ground beef
- 1 slice bread
- 1/4 cup milk
- 1 large egg
- 4 garlic cloves
- salt and pepper to taste
Meatball Soup
- 1 lb tomatoes
- 1/4 medium white onion
- 6 garlic cloves
- 1 tbsp vegetable oil
- 4 cups chicken stock
- 1 lb potatoes peeled and cut into small cubes.
- 1/2 cup cilantro chopped
Garnish
- green onion chopped
- queso fresco
Instructions
- Mix all of the meatball ingredients together.
- Roll the meat into balls a little smaller than golf ball sized. Set aside.
- Dry roast the tomatoes, onions, and garlic in a large pot. This will take 4-5 minutes.
- Add them to a blender or food processor.
- Purée.
- In the same pot, heat up vegetable oil over medium high heat. Pour in the tomato purée. Cook for 5 minutes.
- Pour in the chicken stock. Bring to a boil. Drop in the meatballs. Add in the potatoes.
- Simmer for 15 minutes. The meatballs will float to the top.
- Turn off the heat. Add in the cilantro. Season with salt and pepper.
Silkie Chicken Soup
Silkie Chicken Soup
I’ve been wanting to make this soup for a very long time. The wait is now over. Silkie chickens are a breed from China with white fluffy feathers and black skin and meat. They’ve been and for thousands of years; eaten and also raised as pets. You can find these chickens at any Asian market, usually in the frozen section. They will come with the feet and head attached, weighing about 1 1/2lbs. ‘Silkie chicken soup is very popular in China, eaten typically for it‘s health benefits. Ginger is naturally an anti-inflammatory. Jujubes, also known as red dates, regulate blood pressure, are good for the digestive system, and are high in vitamin C. Goji berries are full of antioxidants and nutrients, help regulate blood sugar, and are said to promote fertility. Shiitake mushrooms are good for cardiovascular health, helping boost immunity and are high in vitamin D. This soup is extremely easy to make. Throw all of the ingredients into a pot, bring to a boil, and simmer on medium low for 2 hours. You will know the chicken is done when you can easily pull a whole leg from the body. One of the whole chickens is enough for 2 large servings. The broth that the chicken makes is darker than your typical chicken broth. It is very rich and is honestly the best chicken broth that I’ve ever eaten. Once the broth and it’s contents are portion out into bowls, give it a taste. Add salt to your liking. Then add the chicken to the bowl, followed by another ladle of stock.
Equipment
- Dutch oven
Ingredients
- 1 Silkie chicken left whole
- 8 shiitake mushrooms stems removed, left whole
- 2 ears corn cut into 4
- 1/3 cup jujubes
- 1 tbsp goji berries
- 1 thumb ginger sliced
- 6-8 cups water
- salt to taste
Instructions
- Wash the silkie chicken.
- Add all of the ingredients except the salt to a large Dutch oven.
- Bring to a boil, cover, and reduce the heat to medium low. Simmer for 2 hours.
- You will know when the chicken is done when you can easily pull the leg from the body.
- Ladle out 4 pieces of corn, shiitake mushrooms, jujubes, and broth into a bowl. Taste the broth and season with salt to your liking. Place 1/2 of the chicken into a bowl and ladle on another scoop of 2 of broth.
