Thursday, August 4, 2011

Soup, Soup, Soup!

Good afternoon bloggers! I've got another recipe from Mae's kitchen to bring to our own. We've done many Asian recipes, but one recipe we have yet to make is soup. That is what we are going to do today. This is a fairly easy recipe and I'm sure it will leave you salivating from the smell as it cooks. Let's grab our whisks, our woks, and our aprons and let's get cooking!

Wasabi Snap Peas, Daikon, and Egg Soup

You will need:

  • 4 large eggs
  • 2 scallions, roots and tops cut off
  • 3 tablespoons rice bran oil
  • 1/3 cup finely diced yellow onions
  • 1/3 cup finely diced and peeled daikon
  • 1 shitake mushroom, stem cut off and cap finely sliced
  • 5 cups dashi
  • 1 teaspoon sake
  • 1 teaspoon ground sea salt
  • freshly ground black pepper
  • 20 snap peas, springs removed, cut into thirds
  • 1 teaspoon soy sauce

  1. Break th eggs into a medium sized bowl and whisk until thoroughly mixed.
  2. Cut one of the scallions into half inch long batons for soup. 
  3. Thinly slice the other scallion to use as garnish.
  4. Place a wok over high heat. 
  5. Add 2 tablespoons of the oil and swirl it around to coat the interior of the wok. 
  6. When the oil begins to simmer, add the beaten eggs; they will form a disc and immediately begin to puff and bubble around the edges. 
  7. Fry the egg for 2 minutes or until the center portion is no longer runny. 
  8. Turn the egg and fry for one more minute, then transfer to a plate. 
  9. When the egg is cool enough to handle, tear it into bite-size pieces.
  10. Add the remaining 1 tablespoon of oil to the wok. 
  11. When hot, add the onion, daikon and mushroom. 
  12. Stir fry for 3 minutes, then add the dashi, sake, salt and several grinds of pepper and bring to a boil. 
  13. Skim off the foam from the surface with a ladle. 
  14. Reduce the heat to medium and simmer the soup for about 3 minutes or until the daikon has turned translucent.
  15. Add the bits of torn omlette to the soup, along with the snap peas, scallion batons and soy. 
  16. Cook over high heat for 1 to 2 minutes or until the snap peas are crisp, but slightly tender
  17. Lay out 4 large soup bowls and ladle equal portions of the soup into them. Garnish with scallion.
  18. Enjoy!

I hope you all have a great rest of the day. Don't work too hard, or play too hard for that matter. Stay cool and come back tomorrow for another delicious recipe from our friend Mae! Happy blogging and I'll catch you all on the flip side! <3