Ease of Preparation: Easy
Preparation Time: 10 min
Cook Time: 75 min
Servings: 8
Recipe By: Taekyung Chung and Debra Samuels
From: The Korean Table
Used with permission of Tuttle Publishing
Other Pacific Rim
Other Pacific Rim
Yachae Soup (Vegetable Stock)
In this simple stock three vegetables -- dried shiitake mushrooms, kelp (kombu) and daikon radish -- provide lots of flavor. It is a good soup on its own or can be used as a vegetarian base for any soups or hot pots. The combination of seaweed, daikon radish and shiitake mushrooms not only tastes good, but is thought to have medicinal value.
Ingredients
10 cups water
3 five inch pieces of kelp
10 dried shiitake mushrooms
2 medium onions, cut in half
1 pound daikon radish, cut into 3 pieces
fine grain sea salt or kosher salt
fresh ground black pepper to taste
3 five inch pieces of kelp
10 dried shiitake mushrooms
2 medium onions, cut in half
1 pound daikon radish, cut into 3 pieces
fine grain sea salt or kosher salt
fresh ground black pepper to taste
Directions
Add the water to a large stock pot.
Add the kelp, shiitake mushrooms, onion and daikon.
Bring to a boil. Lower the heat and simmer for 1 hour.
Strain the stock over a bowl. Reserve the vegetables if you are using them for soup.
Cool the stock before placing in containers for storage. The stock will keep for 5 days in the refrigerator and about 3 months in the freezer.
Add the kelp, shiitake mushrooms, onion and daikon.
Bring to a boil. Lower the heat and simmer for 1 hour.
Strain the stock over a bowl. Reserve the vegetables if you are using them for soup.
Cool the stock before placing in containers for storage. The stock will keep for 5 days in the refrigerator and about 3 months in the freezer.
Chef Suggestions
Variation: Basic Vegetable Soup
To serve this stock as a soup with vegetables, cut the cooked daikon into bite-sized cubes and slice the softened shiitake mushrooms. Heat the stock and ladle into individual bowls. Add the vegetables and sprinkle some chopped green onion (scallion) over each bowl.
To serve this stock as a soup with vegetables, cut the cooked daikon into bite-sized cubes and slice the softened shiitake mushrooms. Heat the stock and ladle into individual bowls. Add the vegetables and sprinkle some chopped green onion (scallion) over each bowl.
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