A Simple Stock for a Tasty Soup

I got out of bed this morning intent on making something today (as well as knocking out two classes worth of work). Well, at least I was able to accomplish one thing.

Soup is one of the simplest foods to make. If you can boil water, noodles, and a meat source (or if your vegan, veggies) you can make it. I first made this recipe two month ago, and to my surprise, my entire family loved it.

Snap Pea, Daikon, and Egg Soup

Wait, I'm getting ahead of myself. First I need to introduce the necessary soup stock.

Dashi

Memorize this recipe. It is the Japanese cooking equivalent of a white sauce - you'll use it for nearly every recipe. Note: it spoils within three days of cooking, so if you won't be using it often, freeze the remainder.

Ingredients
1 4x4 in. piece of kombu (this is a broad leaf seaweed)
2-4 c. katsuobushi (bonito flakes) I use two cups for my dad's sake. It gives it a hint of fish, but you might want more.
4 c. water

Directions
1. Place the kombu in a deep pan (Do not rub off the whitish film as it contains healthy nutrients.) and fill with with four cups of cool water.
2. Bring the mixture almost to the boiling point, lower the heat, and fish out the kombu. (Leaving the kombu in any longer will result in a bitter tasting broth.)
3. Place the kasuobushi in and let it simmer until the flakes touch the bottom of the pan. This will take about 5 minutes.
4. Using a cheesecloth, pour the broth into a separate container taking care not to press the flakes. Store in the fridge until needed.

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I you are like me, and do not own a cheesecloth (something I hope to remedy soon), use a colander or fine sieve. I normally have to drain it two time until it become clear.

Note: if you want a vegetarian stock, just use the kombu (or dried shiitake mushrooms). Concerning the kombu, I have seen dashi recipes that do not require it, so it is up to your discretion.

Okay, so now for the
Snap Pea, Daikon, and Egg Soup

This soup is made in a wok, which adds a nice earthy tinge to the soup. If there is not one on hand (which was the case the first time I made this) substitute a large frying pan and a soup kettle. It will still turn out wonderfully.

Ingredients
4 lg. eggs
2 scallions (1 cut into 1/2 in. batons, and the other finely diced)
3 tsp. rice oil (canola is fine)
2/3 c. yellow onion, finely diced
2/3 c. daikon, finely diced
1-2 shiitake mushroom, sliced
5 c. dashi
1 tsp. sake (or substitute a dry sherry)
1 tsp. ground sea salt
Freshly ground pepper (to taste)
20 snap peas, cut diagonally into thirds
1 tsp. shoyu (soy sauce)

Directions
1. Break eggs into a medium bowl and whisk until mixed.
2. Place a wok over high heat. Add 2 tbsp. of oil and coat. When it begins to simmer, lover to a medium high heat and add the eggs. Fry the disc until the center portion is no longer runny. Flip and cook one more minute. Transfer the fried egg disc to a plate, and tear it into bite sized pieces once it is cool enough to do so.
4. Place the remaining oil into the wok and add the daikon, onion, and mushroom. Stir fry for 3 minutes, then add the dashi, salt, sake, and pepper. Bring to a boil. Skim off any foam and reduce heat; simmer until the liquid is translucent.
5. Add all the ingredients (egg disc, broth, and snap peas) together and cook for 1-3 minutes. The peas should be crisp tender when the soup is ready.
6. いただきます Itadakimasu*! Enjoy with some green tea!

Prep Time: 45 min.
Serves: 6

Recipe found in Why Japanese Women Don't Get Old or Fat.

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This soup is wonderful as a quick morning pick-me-up (yep! It's great for breakfast.) A normal Japanese meal centers around the rice, so this can be a side dish along with other things - but I find it simpler (and easier on myself) to serve it alone.

* いただきます is a phrase mentioned before any meal. It translates as, "I will (humbly) receive," or in a layman sense, "Let's eat."

That's all for today, but I post more when I can. :)