Tag: soup
Mustard Green Soup with Pork Riblets
Mustard Green Soup with Pork Riblets
This Vietnamese soup is very simple to make and is versatile with protein. I used pork riblets that I saved in the freezer from all of the rib recipes that I make. You can also use a chicken carcass, beef short ribs, sirloin, ground pork, or shrimp.
Ingredients
- 2 lbs pork riblets
- 2 tsp pork stock powder
- 2 tsp sugar
- 1 tbsp vegetable oil
- 1 small onion diced
- 4 garlic cloves minced
- 3 quarts water
- 1 tbsp pork stock powder
- 2 tsp sugar
- 1 bunch mustard greens
- 8 oz shiitake or portobello mushrooms sliced
- fresh cracked black pepper
Instructions
- Par boil the pork riblets for 5 minutes. This will help remove any impurities.
- Strain the riblets in a colander and wash in cold water. Marinate with 2 tsp pork stock powder and sugar for 30 minutes.
- Heat up cooking oil in a large stockpot over medium high heat. Add in onions and garlic, cooking for just a minute.
- Add in the riblets. Cook for 5 minutes.
- Add in 3 quarts of water. Bring to a boil. Season with pork stock powder and sugar. Reduce heat to medium low and simmer for 40 minutes. Skim off any scum that floats to the top.
- Add in mustard greens and mushrooms. Cook for 1o more minutes.
- Finish with fresh cracked black pepper. Serve with steamed rice.
Rice Cake Soup with Kimchi Dumplings and Pork Riblets
Rice Cake Soup with Kimchi Dumplings and Pork Riblets
If you happen to have all of these ingredients on hand like I did, this is a super simple soup recipe that very comforting. I ate this a couldn’t stop hugging my belly. Nothing but love inside.I had an extra 1/2lbs of pork riblets sitting in my fridge. I had just made a shit ton of kimchi dumplings. I always have 2 types of rice cakes on hand. I was baked. It was 9AM on a Tuesday morning. Soup time.There’s nothing complicated about making this soup. Pretty straight forward. When making the egg garnish make sure your egg skillet is very hot. Since it is only 1 beaten egg, it cooked very quick. Less than a minute. I didn’t even need to flip it. It rolled up quite nicely. Then I sliced it so the eggs are in thin strips
Servings: 2
Ingredients
- 8 oz Pork riblets
- 1 tbsp soup soy sauce
- 5 cups water
- 1 tbsp minced garlic
- 2 green onion chopped
- 2 cups rice cakes
- 10 kimchi dumplings
- salt and pepper to taste
Garnish
- 1 large beaten egg, fried sliced thin
- nori thin strips
Instructions
- n an 8 quart pot, brown the pork riblets with the soup soy sauce. Cook the riblets completely through.
- Add the water, minced garlic, and green onion. Bring to a boil and simmer for 20 minutes.
- Add the dumplings and the rice cakes. Simmer for another 10 minutes.
- Ladle 5 dumplings into a bowl with half of the rice cakes and riblets. Add salt and pepper to taste. Garnish with egg and nori strips.
Fish Cake Soup
Fish Cake Soup (Eomuk Guk)
Fish cake soup is great to have on a cold winter day. What are Korean fish cakes? Known as Eomuk in Korea and Odeng in Japan, they are processed ground fish, mostly surimi, with other ingredients such as wheat, carrots, onion, salt, and sugar, pressed, and rolled flat in sheets, then either fried or steamed. They are really inexpensive. I payed $3 for a 1lb package, found in the freezer section at your asian grocery store.This soup is very simple to make, taking only 20 minutes in total to make, if you have the anchovy stock already on hand. If you just made the anchovy stock before making the fish cake soup, save the shiitake mushroom from the stock and use them in this recipe.
Servings: 4
Ingredients
- 8 cups Anchovy Stock
- 12 oz eomuk fish cake
- 8 oz korean radish 1″ thin squares
- 4 dried shiitake mushrooms use the ones that where used in making the anchovy stock
- 1 tbsp garlic minced
- 1/2 tbsp light soy sauce
- 1/2 tbsp soup soy sauce
- 1 green onion chopped
- salt and pepper to taste
Instructions
- Blanch fish cake in boiling water for 1 minute. This helps remove extra oil from the fish cake.
- Prep your ingredients.
- Bring 8 cups of anchovy stock to a boil. Add the korean radish. Boil for 5 minutes. Add the garlic, shiitake mushrooms, and soy sauces. Cook for another 2 minutes.
- Add the fish cakes and salt and pepper to taste. Cook for 2 more minutes.
- Add the green onions in while turning off the heat.
