1 md Russet potato; unpeeled
1 White portion of leek;
- head intact
3 Scallion whites;
- heads intact
1/4 md Yellow or white onion;
- unpeeled, head intact
1/2 lg Carrot; unpeeled
5 cl Garlic; up to 6, unpeeled
3 Korean radish peel strips
- (6x1"); up to 4
2 tb Toasted sesame oil
1 ts Sea salt
1 ts Black pepper
8 c Filtered water
2 Dried shiitake mushrooms
3 Dried kelp pieces (2x2")
1 lb Korean rice cakes; ovals,
- not tubes
2 tb Toasted sesame oil;
- plus more for garnish
2 ts Salt
2 ts Pepper
2 tb Extra virgin olive oil
2 Scallions whites; chopped
1/2 c Onion; julienned
2 c Yellow or Yukon gold potato;
- julienned
1/2 c JUST Egg
2 c Frozen dumplings
2 Scallion greens; chopped
1/4 c Toasted sesame seeds
1 Sheet roasted seaweed;
- cut into ribbons
The perfect soup for your New Year's celebration or just a random day!
Make the Korean Vegetable Broth:
Scrub your vegetables thoroughly to remove any dirt or impurities.
After cleaning your vegetables, rough chop the potato, leek, onion,
scallion whites, and carrot into large hunks. Cut the garlic cloves in
half. Peel the radish so that you have two to three 6x1" strips.
Then, add sesame oil to a large stock pot or Dutch oven over
medium-low heat, together with the rough chopped vegetables, garlic
cloves, radish peel, salt and pepper. Sauté for about 2 minutes
until the vegetables begin to brown. Add 8 cups of filtered water,
together with dried mushrooms and kelp. Use a wooden spoon to scrape
up any brown bits from the bottom of your pot and incorporate into
your liquid.
Increase your heat to high and bring the contents of your pot to a
boil (about 5 to 7 minutes). Then, reduce your heat to medium-low and
simmer your liquid for about 45 to 60 minutes, until the amount of
liquid has visibly reduced by about 25%.
Strain your liquid through a mesh strainer or a chinois into a large
container (I used an 8 cup liquid measuring glass). You should end up
with roughly 6 cups of Korean vegetable broth.
Make Vegan Rice Cake Soup:
If you are using frozen rice cakes, thaw them in the refrigerator
overnight or stick them in the microwave for about 1 to 2 minutes,
until they are no longer frozen together. Add your rice cakes to a
large bowl, pulling apart any large chunks of stuck-together rice
cakes. Add 1 tb of toasted sesame oil, 1 ts of salt, and 1 ts of
black pepper. Stir the bowl of rice cakes until they are all evenly
coated. Set aside.
To a large Dutch oven over medium-high heat, add 1 tb of extra virgin
olive oil and 1 tb of toasted sesame oil. When it begins to shimmer
(about 1 minute), add the scallion whites and julienned onion,
together with 1 ts of salt and 1 ts pepper. Sauté for about 2 to 3
minutes, until the onion begins to grow translucent. Then, add your
potatoes and sauté for an additional 2 minutes, until the potatoes
start to get soft. Finally, add your marinated rice cakes to the pot
and stir until the rice cakes are evenly coated and incorporated into
your veggies.
Add the vegetable broth to your sautéed vegetables, using a wooden
spoon to scrape up any brown bits on the bottom of your pan. Bring
the contents of the pot to a boil and then reduce heat to medium-low
and simmer for about 10 minutes, until potatoes are almost cooked
(about 10 minutes).
