grandma’s souped up ramen noodle soup

Ingredients

1. •1 Packet of Ichiban original flavor ramen noodles
   

2. •2 Cups water
   

3. •1 Teaspoon canola oil
   

4. •3 Cloves garlic, minced
   

5. •1/2 Cup pork tenderloin, sliced thin
   

6. •1 Teaspoon rice wine vinegar
   

7. •2 Tablespoons soy sauce
   

8. •Half yellow onion, sliced
   

9. •1 Tablespoon fish sauce
   

10. •5-7 Thin slices of Kamaboko fish cakes (These are pink
    

11. and white Japanese fish cakes that can be found in
    

12. frozen section.)
    

13. •4 Shitake mushrooms, sliced
    

14. •2 Pieces of fried bean curd, sliced (Fried bean curds are in the
    

15. refrigerated section. It usually comes in a plastic carton and has
    

16. 8-10 pieces of light, crispy fried tofu.)
    

17. •1 Scallion, diagonally cut in thin strips
    

18. •1 Egg, fried and julienned
    

19. •1 Tablespoon sriracha sauce (Reduce the amount if you don’t like it too spicy)
    

20. •Salt and pepper to taste
    
    

Directions

Whisk rice wine vinegar and soy sauce. Set aside.

Heat a medium-size pot and add oil. Stir in the garlic and pork and cook until the pork is no longer pink. Add water, noodles soup base and vinegar mix. Bring to a boil. Add the fish cakes, onions and mushrooms. Cook for 2 minutes. Add the Ramen noodles and tofu. Season with salt and pepper. Cook for 3 minutes. Top with scallions and egg.

Serves 2

grandma’s old country dang jahng jigeh (dang jang jigae)

Ingredients

1. •3-4 Cups water
   

2. •1/4 Cup dried anchovies (If you cannot find dried anchovies, you can also use 1 tablespoon of anchovies flavored dashida)
   

3. •1 Tablespoon vegetable oil
   

4. •8 Ounces boneless lean pork, cut into strips
   

5. •5 Cloves garlic, minced
   

6. •4 Tablespoons dang jahng (Korean soybean paste)
   

7. •1 Teaspoon kochu jahng (Korean chili paste)
   

8. •1 1/2 Cups Korean radish, cubed
   

9. •Half of a Korean squash, cut into 1-inch strips
   

10. •1 Korean green pepper, diagonally cut
    

11. •9 Ounces firm tofu, cut into 1-inch squares (I use half of an 18 ounce carton)
    

12. •2 Scallions, diagonally cut
    

13. •Black pepper
    

Directions

In a medium-size pot, add 3 cups water and anchovies (or dashida). Cover and let simmer for

10 minutes. In a small bowl, add the soybean paste and 1/2 cup of the anchovies broth. Mix to dissolve the soybean paste and add to the anchovies broth.

Add the kochu jahng. Bring to a boil and cook covered for 5 minutes. Using a small mesh strainer, scoop out the anchovies and discard.

In the meantime, in a medium-size dolsot pot, add oil, garlic and pork. Saute until the pork is no longer pink. Season with pepper. Add the anchovies/soybean broth and cook for 5 minutes. This is a good time to taste the broth. If you want a stronger soy bean taste, add more soy bean paste. If it’s too strong, add more water.

Stir in radish and green pepper. Simmer on medium heat for 20 minutes.

Add the squash, tofu and if needed more water. You want the broth to cover everything. Simmer on medium heat for 10 minutes.  Drop in the scallions and cook for another 5 minutes.

Servings

Korean meals usually consist of several small side dishes (bahn chan) and one major side dish. Dang jahng jigeh is a major side dish. Rice is the main dish and is always served with the bahn chan. Depending on how many side dishes you have and how much rice you serve, this recipe can serve up to six people.

grandma’s rainy day kimchi (kimchee) noodle soup

Ingredients

1. •16 Ounce bag of fresh Chinese egg noodles (Lo mein noodles)
   

2. •3 Tablespoons vegetable oil
   

3. •6 Cloves garlic, minced
   

4. •8 Ounces pork tenderloin, thinly sliced
   

5. •2 Teaspoons rice wine vinegar
   

6. •6-8 Cups water
   

7. •3 Tablespoons soy sauce
   

8. •2 Tablespoons dashida powder (Beef flavored soup stock)
   

9. •2 Teaspoons ginger, grated
   

10. •2 Cups cabbage kimchi, chopped in big pieces
    

11. •4 Ounces shitake mushrooms, thinly sliced
    

12. •7 Ounces firm tofu, cut into 1-inch squares
    

13. •4 Baby bok choy, quartered
    

14. •2 Scallions, thinly sliced
    

15. •2 Teaspoons dark sesame seed oil
    

16. •Salt and pepper to taste (Add a little salt and pepper at a time and taste as you go. The kimchi and soy sauce may be enough salt for your taste.)
    

17. •Sriracha sauce (Optional but highly recommended.)
    

Directions

In a large pot add vegetable oil and garlic and sauté until soft. Add pork and cook until it is slightly browned. Season with salt, pepper and rice wine vinegar and stir for 2 minutes. Add kimchi and sauté for 3 minutes.

Add the water, soy sauce, dashida, and ginger. Stir and simmer on low heat for about 15 minutes.

Carefully add the egg noodles, mushrooms, tofu, bok choy and just enough water to cover all of the ingredients. Stir gently and scrape the bottom of the pot to make sure the noodles are not sticking. Season with salt and pepper. Simmer for 3 minutes.

Putting It All Together

Equally divide the soup in four large bowls. Drizzle the sesame seed oil and top with scallions. For that extra kick and flavor, add sriracha sauce (For those who can handle the heat).

Serves 4

first grandma’s old-fashioned kimchi (kimchee) jigeh

Ingredients

1. •2 Tablespoons dark sesame seed oil
   

2. •5 Cloves garlic, mince
   

3. •8 Ounces boneless lean pork, cut into strips
   

4. •1 Small onion, cut into wedges
   

5. •2 Cups cabbage kimchi, chopped in big pieces
   

6. •1/3 Cup kimchi juice
   

7. •1 Tablespoon kochu jahng (Korean red pepper paste)
   

8. •3-4 Cups chicken broth
   

9. •14 Ounces firm tofu, cut into 1-inch squares
   

10. •6-8 Small clams (See cleaning tips below)
    

11. •2 Scallions, biased cut
    

12. •Salt and pepper to taste
    

Directions

Scrub the clams and soak them in salt water for several hours. Discard any with broken shells. 

In a dolsot or medium-size pot, sauté the garlic and pork in dark sesame seed oil until the pork is no longer pink. Season with salt and pepper. Stir in the onions and kimchi and cook until kimchi is soft, about 7-8 minutes.

Add the kimchi juice, kochu jahng and enough of the chicken broth to submerge all ingredients. Let it simmer for about 20 minutes. Add tofu and clams. Add more chicken broth if necessary. Let it simmer for another 15 minutes.

Top it off with scallions and simmer for another 10 minutes. Kimchi jigeh is about timing and letting each of the ingredient soak up the flavors of the other.  Be sure to allow the broth to simmer as you add the ingredients as this will result in a better jigeh.

Servings

Korean meals usually consist of several small side dishes (bahn chan) and one major side dish. Kimchi jigeh is a major side dish. Rice is the main dish and is always served with the bahn chan. Depending on how many side dishes you have and how much rice you serve, this recipe can serve up to six people.

How to Clean Clams:

1. •Discard clams with broken, chipped or open shells.
   

2. •In a large pot, add enough fresh water to submerge the clams and 3-4 tablespoons of cornmeal. Do not add salt as this will kill the clams. Soak for 30 minutes. Clams filter water through their systems and by soaking them in fresh water, the clams pump out the salt and sand on their own.
   

3. •Using a slotted spoon or tongs, take out the clams. Do not pour them out using a strainer. This will only add the salt and sand back into the clams.
   

4. •Scrub the clams to clean of other debris that may be on the shell.
   

dad’s kahl guk su (kal guk su) with homemade noodles

Noodles Ingredients

1. •2 Cups all purpose flour
   

2. •1/2 Cup water
   

3. •1 Egg, whisked
   

4. •1 Teaspoon salt
   

Soup Stock Ingredients

1. •6 Cups chicken stock
   

2. •1 Pound clams (See cleaning tips below)
   

3. •1 Tablespoon vegetable oil
   

4. •5 Cloves of garlic, minced
   

5. •1 Red onion, chopped
   

6. •1 Russet potato, cubed
   

7. •1 Zucchini, matchsticks
   

8. •3 Scallions, biased cut
   

9. •2 Tablespoons salt
   

10. •1 Tablespoon black pepper
    

11. •1 Egg, slightly beaten
    

12. •1/2 Cup Goes with Anything Soy Sauce Condiment
    

13. •1 Sheet nori, crushed
    

Noodles Directions

In a large mixing bowl, combine flour and egg and mix. Make a hole in the middle and add water and egg. Fold the mixture until thoroughly combined. On a clean work space, sprinkle extra flour and knead the dough until smooth.

Pinch off enough dough to form a 2-inch ball. Using a rolling pin, roll out the dough into a thin disc (about 1/2-inch or thinner). Sprinkle flour on the disc and fold it in half. Sprinkle more flour on the folded disc and fold it in half again. Slice the folded disc into 1/4-inch strips. The thinner the better.

Once the dough is cut into strips, using your fingers, shake the noodles loose and set aside. Repeat with the remaining dough.

Soup Directions

Place the cubed potatoes in a large bowl and fill it with cold water. Let it sit for about 5 minutes. Rinse and drain the potatoes at least 3 times. Set aside.

Place the clams in a large pot. Add enough cold water to submerge the clams and soak for 30 minutes.  See clam cleaning instructions below. Set aside.

In a large pot, heat vegetable oil. Add garlic and onions and saute until onion is soft, about 3 minutes. Add the chicken stock and bring to a boil. Lower the heat, cover and let it simmer for 15 minutes. Add the potatoes and cook for another 5-7 minutes or until the potatoes are still firm but soft enough to poke. Add the clams and zucchini, season with salt and pepper and cook for 5 minutes. Add the noodles and let it simmer for 3-5 minutes or until the noodles are done. It depends on the thickness of the noodles. Add the scallions and egg. Fold gently.

Serve in a large bowl. Top off with the crushed nori and Goes with Anything Soy Sauce Condiment.

Serve immediately.

How to Clean Clams:

1. •Discard clams with broken, chipped or open shells.
   

2. •In a large pot, add enough fresh water to submerge the clams and 3-4 tablespoons of cornmeal. Do not add salt as this will kill the clams. Soak for 30 minutes. Clams filter water through their systems and by soaking them in fresh water, the clams pump out the salt and sand on their own.
   

3. •Using a slotted spoon or tongs, take out the clams. Do not pour them out using a strainer. This will only add the salt and sand back into the clams.
   

4. •Scrub the clams to clean of other debris that may be on the shell.
   

umma’s soothing mandu guk

Ingredients

1. •4 Cups chicken, beef or vegetable stock (You can also use 3 tablespoons of beef or anchovies dashida and 8 cups of water instead of the stock.)
   

2. •4 Cups water
   

3. •2 Tablespoons low sodium soy sauce
   

4. •5 Cloves garlic, minced
   

5. •1 Medium onion, sliced
   

6. •30 Mandu (Mandu recipe)
   

7. •3 Scallions, diagonally cut
   

8. •2 Tablespoons sesame seed
   

9. •Salt and pepper to taste
   

10. •2 Eggs
    

11. •1 Sheet seasoned ghim (nori or seaweed)
    

Directions

Using kitchen shears, cut the nori into 1-inch strips. Set aside.

In a large pot, add the chicken stock and water, and bring to a boil. Add soy sauce and garlic and bring to a boil. Lower the heat the medium and let it simmer for 5 minutes. Add the onion and wontons and cook for another 3 minutes. Add scallions, sesame seeds, salt and pepper. Break the eggs directly into the pot and stir around with chopsticks.

Ladle about 2 cups of the broth and 5 wontons into a large bowl. Top with seaweed strips.  Serve immediately.

Serves 6

pho ga but not the veggies

Ingredients

1. •1 Bag thin rice noodles
   

2. •1 Whole organic chicken, 3-4 pounds
   

3. •4 Quarts water
   

4. •Ginger, 3-inch piece unpeeled
   

5. •1 Tablespoon whole coriander seeds
   

6. •4 whole cloves
   

7. •1 Whole onion, unpeeled and cut in half
   

8. •2 Tablespoons rock sugar (You can also use plain sugar)
   

9. •3 Tablespoons fish sauce
   

10. •6 Cloves of garlic, finely chopped
    

11. •1 Tablespoon salt
    

12. •1 Zucchini, cut into 1-inch strips
    

13. •8 Ounces shitake mushrooms, cut into strips
    

14. •1 Cup tofu, cubed (optional)
    

Toppings

1. •1/2 Cup cilantro
   

2. •1/2 Cup red onion, sliced
   

3. •2-3 Jalapenos, sliced diagonally
   

4. •2-3 Scallions, chopped
   

5. •2-3 Cups mung bean sprouts, rinsed
   

6. •4 Sprigs fresh basil leaves
   

7. •4 Sprigs fresh mint leaves
   

8. •1 Lime, cut into four wedges
   

9. •Sriracha hot sauce to taste
   

10. •Hoisin Sauce to taste
    

Directions

Soak rice noodles in warm water for 10 minutes. Cook the noodles according to package directions. Drain and rinse in cold water. Set aside.

In a large bowl, add 3 cups of ice and enough water to submerge the ice. Set aside.

Place the onion and ginger on a baking sheet and broil for 10 minutes or until charred. I keep the oven light on and flip them to make sure they char evenly and don’t burn.  Once the outside is charred, quickly dunk the onion and ginger in ice water.  Scrape off the charred skin and cut the ginger into thick slices.  Set aside.

Carve the chicken breast meat into big thick pieces. Cut the legs and wings and the rest of the chicken into 3-inch pieces. Rinse all pieces in cold water and place in a large stockpot. Add 4 quarts of cold water, onions, ginger and cloves. Turn heat to high and bring the broth to a boil. Reduce heat to low and simmer covered for 40 minutes.

Using a fine mesh, drain the broth into another large pot. Discard everything except for the chicken breast meat. When the chicken breast meat is cool enough to handle, shred it. Add the shredded chicken, sugar, fish sauce, salt and garlic and continue to simmer covered for 30 minutes. Add the zucchini, mushrooms and tofu. Simmer covered or another 10 minutes.

Putting It All Together

To warm the noodles, place 1 serving amount of noodles, serving size depends on how hungry you are, in a small strainer. Dip the strainer with the noodles in it in the hot broth and then place in a large bowl. Ladle enough broth to submerge the noodles. Serve immediately.

I arrange the toppings on a large platter for each person to garnish their own soup. My sisters and I heap on all of the toppings, add at least a tablespoon of sriracha sauce and another tablespoon of hoison. We also use one lime wedge.

Some people like pho ga without all the garnishes but I say bring on the heat and the all the flavors that make my taste buds dance.

haem’s favorite yuk geh jahng (yuk gae jang)

Ingredients

1. •3-5 Pounds beef bones, for stock
   

2. •1 Pound beef flank steak
   

3. •12-16 Cups water
   

4. •8 Garlic cloves, minced
   

5. •4 Tablespoons kochu garu (Korean red pepper powder)
   

6. •4 Tablespoons kochu jahng (Korean red pepper paste)
   

7. •4 Tablespoons soy sauce
   

8. •1 Tablespoon salt
   

9. •1 Teaspoon black pepper
   

10. •2 Tablespoons sesame seed oil
    

11. •3 Tablespoons sesame seeds
    

12. •3 Cups fernbrake, packaged in water (If you’re using dried fernbrake, soak it overnight)
    

13. •2 Bunches green onions, 2-inch pieces
    

14. •1/2 Pound bean sprouts, ends snipped
    

15. •8 Ounces mushrooms, sliced
    

16. •2 Eggs
    

17. •3 Cups cooked mung bean noodles (dahng myeon or glass noodles)
    

Directions

In a large bowl, soak flank steak in cold water to rinse away the blood. Rinse and pat dry with paper towels.

Broth

Place beef bones and flank steak in a large stockpot. Add water and bring to a boil. Reduce heat and simmer covered for 2 hours, periodically skimming off the impurities.

Remove the broth from heat and let it cool. You should have about 10 cups of broth. If not, add more water.

When it’s cool enough to handle remove the meat and bones from the broth. Discard the bones. Shred the meat into 1-inch strips. Set aside.

While the meat is boiling, prepare the red pepper mixture and the vegetables.

Red Pepper Mixture

In a large bowl, mix together the garlic, red pepper powder, red pepper paste, soy sauce, salt, black pepper, sesame seed oil, and sesame seeds. You want a smooth, pasty consistency. Add the shredded beef to the pepper mixture.  Mix until the meat is thoroughly coated with the pepper mixture. Refrigerate until ready to use.

Vegetables

Rinse and drain the fernbrake. Repeat at least three times. Cut the fernbrake into 2-inch pieces. Clean the green onions and cut off the roots. Cut into 2-inch pieces. Cut the mushrooms in half. Rinse and drain the bean sprouts at least three times.

Combine All Ingredients

Add the shredded meat, fernbrake, scallions, mushrooms and bean sprouts to the broth. Bring to a boil, reduce heat to medium and let it simmer covered for an hour. Taste the broth after it’s been cooking for an hour. This is a good time to add more salt or pepper. Adjust seasoning accordingly and cook for another 20-30 minutes.

Add the eggs directly to the broth. Stir quickly.

In the meantime, in a separate pot, boil 8-10 cups of water. Add in 1 bundle of the glass noodles. Drain and rinse in cold water. If you don’t like long noodles, cut them in half using a knife or kitchen shears.

Putting It All together

Place about 1/2 cup of the glass noodles in a large bowl. Ladle about 2 cups of the soup over the noodles. Serve with rice.  People traditionally put the rice directly in the soup. I like to keep them separated to enjoy the kick of spicy broth followed by the mildness of the rice.

Note: Yuk geh jahng freezes beautifully. Freeze in portioned containers and reheat on the stove when ready to eat.

nadya’s sunday lentil and swiss chard soup

Ingredients

1. •1 Cup brown lentils, rinsed
   

2. •4 Cups water
   

3. •4 Cups chicken broth or low-sodium broth
   

4. •1 1/2 Teaspoon salt
   

5. •3 Tablespoons olive oil, plus more for serving (optional)
   

6. •1 Large onion, finely chopped
   

7. •Pinch of crushed red pepper
   

8. •4 Cloves garlic, finely chopped
   

9. •1/2 Cup coarsely chopped cilantro
   

10. •1 Bunch green Swiss chard (1 1/4 pounds), ribs removed and
    

11. reserved for another use, leaves coarsely chopped
    

12. •1/3 Cup fresh lemon juice
    

13. •Freshly ground pepper
    

Directions

In a medium saucepan, combine the lentils with the water, broth and salt and bring to a boil. Cover partially and cook over moderately low heat until the lentils are barely tender, about 25 minutes.

        

Meanwhile, heat the 3 tablespoons of olive oil in a large skillet. Add the onion, crushed pepper and a pinch of salt and cook over moderately high heat, stirring occasionally, until the onion is lightly browned, 7 to 8 minutes. Add the garlic and cilantro and cook for 1 minute. Gradually add the chard leaves and cook, stirring occasionally, until wilted, about 3 minutes.

        

Add the chard to the lentils, cover partially, and simmer until thickened, about 15 minutes. Stir in the lemon juice and season with salt and pepper. Ladle the soup into bowls, season with pepper and olive oil and serve.

Serve with Syrian bread.

charlie brown’s butternut and acorn squash soup

Charlie Brown, cinnamon, squash, soup... these things say it’s fall and winter is ready to snatch your warm sunny days for bitter cold, ice and snow. When I can see my breath while walking my dog, it’s time for Charlie Brown’s butternut and acorn  squash soup. I usually pair it with rustic buttery toasted bread and fresh steamed vegetables.

Ingredients

1. •3 Tablespoons butter
   

2. •1 Large onion, chopped,
   

3. •2 Cloves garlic, minced
   

4. •4 Cups vegetable broth
   

5. •1 Butternut squash, seeded and chopped into large chunks
   

6. •1 Acorn squash, seeded and chopped into large chunks
   

7. •1 Tablespoon brown sugar
   

8. •1/4 Teaspoon ground cinnamon
   

9. •1/4 Teaspoon ground ginger
   

10. •2 Teaspoons salt
    

11. •1/4 Teaspoon ground black pepper
    

12. •1 Cup heavy whipping cream
    

13. •2 Scallions, chopped
    

Directions

Heat large saucepan and saute onion and garlic in butter until tender. Stir in the broth, both squash, brown sugar, cinnamon, ginger, salt, black pepper and bring to a boil. Cover the pan, reduce heat and simmer for 10 minutes or until the squash is soft.

Let it cool a bit and transfer the mixture into a food processor. Don’t overfill the processor. I usually blend half of the mixture at a time. Process until creamy and smooth. Transfer the pureed mixture back into the saucepan. Stir in cream and let it cook for another 2 minutes

Top with chopped scallions and serve.