White radish and beef soup

SERVINGS: 2  TIME:

INGREDIENTS:

• 200g Chinese white radish, peeled
• 50g beef
• 1 tbsp sesame oil
• 1/2 leek, sliced
• 1 tbsp light soy sauce
• salt and ground black pepper

DIRECTIONS:

1. Slice the white radish and cut the pieces into 2cm squares. Roughly chop the beef into bitesize cubes.
2. Heat the sesame oil in a large pan, and stir-fry the beef until golden brown. Add the white radish and briefly stir-fry.
3. Add 3 cups water. Boil, then simmer, covered for 7 minutes. 
4. Add the leek, soy sauce, and seasoning. Simmer for 2 minutes and serve.

NOTES:

SOURCE: The Complete Book of Korean Cooking (Y. Song)

Cauliflower Soup

{photo credit: trotski-ash}

SERVINGS: 4   TIME: 45 minutes - 1 hour

INGREDIENTS:

• 1 cauliflower, chopped (including stem)
• 1 litre of chicken stock
• 1¼ teaspoon of salt
• Freshly ground black pepper
• Freshly chopped parsley
• Freshly grated parmesan cheese

DIRECTIONS:

1. Cook cauliflower in stock until tender (about 30 minutes).
2. Add salt and stir until dissolved.
3. Puree cauliflower and stock, then check seasoning.
4. Stir in parsley.
5. Serve with grated parmesan

NOTES:

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SOURCE: Trotski-Ash

Butternut Squash Soup

{photo credit: martha stewart}

SERVINGS: 6   TIME:

INGREDIENTS:

• 1 orange
• 3 thin slices peeled fresh ginger
• 2 teaspoons coriander seeds
• 10 whole black peppercorns
• 2 tablespoons unsalted butter
• 1 Spanish onion, cut into ½ inch pieces
• Pinch of cayenne pepper
• 6 cups homemade or low-sodium canned chicken stock
• 1 sweet potato, peeled and cut into 1-inch pieces
• 2 small (about 1 3/4 pounds each) butternut squash, peeled, halved and seeded, and flesh cut into 1-inch pieces

DIRECTIONS:

1. Using a vegetable peeler, remove zest from orange in long strips; reserve flesh for another use. Make a bouquet garni by wrapping zest, ginger, coriander, and peppercorns in a piece of cheesecloth; tie kitchen twine around top of bundle.
2. In a medium stockpot, melt butter over medium heat. Add onion and cayenne; cook, stirring occasionally, until onion is soft and starts to brown, 4 to 5 minutes. Add bouquet garni; cook 2 minutes more. Add stock; bring to a boil.
3. Add sweet potato and squash to pot; return to a gentle simmer, and partially cover. Cook until vegetables are just beginning to fall apart, about 25 minutes. Remove from heat, and let cool slightly.
4. In a blender, puree soup in batches, being careful not to fill more than halfway. Pour soup into a clean pot; cook over medium heat until just heated through. Serve garnished with nuts, if desired.

NOTES:

SOURCE: Martha Stewart

Seaweed soup

SERVINGS: 2   TIME: 40 minutes

INGREDIENTS:

• 25g / 1oz dried seaweed
• 40g / 1½oz beef, diced
• 7½ teaspoon sesame oil
• 3 garlic cloves, finely chopped
• 3 tablespoons light soy sauce
• salt and ground black pepper

DIRECTIONS:

1. Soak the seaweed for 20 minutes. Drain and cut into 1in lengths.
2. Season the beef with 1tbsp of sesame oil and pepper and leave for 10 minutes. 
3. Stir-fry the beef and seaweed in a pan with the remaining sesame oil. When the meat is cooked, add 3 cups water, cover and boil.
4. Add the garlic and soy sauce. Cover and boil until it has turned slightly milky in colour. Season before serving.

NOTES:

SOURCE: The Complete Book of Korean Cooking (Y. Song)