RECIPE BELOW – I love making and eating soup when cold season folds in. This soup is so simple with MISO, Garlic chili paste and Oyster sauce as its base. What makes this soup interesting is the crispy salmon I topped it with. I just called it Korean because I used Korean Noodles, but feel free to use it any way you want!.. Simplicity at its best! Hope you have a nice WINTER! ENJOY!
KOREAN NOODLE SOUP WITH FLAKED SALMON
Prep time: 30 minutes
Cooking time: 20 minutes
1 bag Korean Vermicelli noodles
2 cups dried mushrooms
2 pcs (6 oz each) baked salmon fillets
salt and pepper
4 tbsp cooking oil
1 medium size, peeled and chopped
5 cloves of garlic, minced
2 to 4 tbsp Korean miso paste
3 to 5 tbsp sesame oil
4 cups or more chicken stock
2 tsp chili garlic paste
2 tbsp oyster sauce
2 cups fresh sliced mushrooms
1 bag fresh spinach leaves
1/2 cup green onions, chopped
hard boiled eggs – garnish
Soak korean vermicelli noodles in hot water until soft. Set aside.
Soak dried mushrooms in hot water until soft. Set aside
flake salmon using fork and toast it until crispy.
(season salmon with salt and pepper and fry for 3 minutes until crispy)
Meanwhile – when mushrooms are soft – chop it and save the water from it.
Meanwhile – pre heat oil and saute onions for 3 minutes then add garlic and cook for 30 seconds.
Add miso paste (2 tbsp) and add sesame oil (3 tbsp)
also add 4 cups of chicken stock.
Add chili garlic paste (2 tsp)
Bring to a boil
then add dried mushrooms and some of the liquid from the soaking.
Add 2 tbsp oyster sauce and continue to stir.
Add soaked noodles – (drained)
Add 2 cups fresh mushrooms – cook for 2 minutes.
Add a bag of spinach leaves.
Press into the simmering broth.
Add green onions (1/2 cup) chopped
Turn off heat.
Serve and top with flaked crispy salmon and hard boiled eggs.
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