Friday, November 2, 2012

Korean-style egg & wakame soup

Korean-style egg & wakame soup
Ready in under 10 minutes, this super-quick egg and wakame seaweed soup is good to have up your sleeve in case you need a little something extra to round out a meal. It is on fairly regular rotation at our house, in preference to miso soup, actually. It is our go-to soup for serving with the sashimi rice bowl with ginger, garlic and sesame, below. Both recipes were on the same page of the August 17, 2010 edition of Orange Page (no longer available for purchase).

Every ingredient in the soup is a staple of the Japanese kitchen so I never need to shop specially to make it, but outside of Japan, you may need to get hold of cut wakame seaweed (which is also excellent in salads like this one), toasted sesame oil and torigara soup chicken stock granules.

Kankoku-fu kakitama-jiru: Korean-style egg & wakame soup

Serves 4

1/2 a negi (Japanese leek), sliced into thin rounds
2 tsp toasted sesame oil
2 cups (400 ml) water
2 tsp torigara (chicken bone) soup granules
1 tsp Japanese soy sauce
2/3 tsp salt
2 eggs, lightly beaten
3 g cut wakame seaweed
2 tsp ground sesame seeds

1 In a small pot, heat the sesame oil over a medium heat. Add the negi and cook briefly until wilted. Add the water and torigara soup granules and bring to the boil.

2 Add the soy sauce and salt and stir, then pour in the beaten egg in a circular motion. Once the egg becomes fluffy and cooked, add the dry wakame and cook for a few moments. When the wakame has reconstituted, ladle the soup into bowls and sprinkle with the ground sesame.


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