We’ve been getting plenty of brassicas in our shares every week, and last week I got hit with the double Asian brassica whammy – 2 bok choi and a gargantuan . I couldn’t face more than one day of stir-fried cabbage in , so I decided that the second dish would be soup.
I’ve read Momofuku (see below), so I know how to make a fine Asian stock. But 8 hours and two animals is a lot of work for broth, so I opted for my own quick and dirty method. Make up a 2/3 stock to 1/3 water mix. Dump in some soy sauce, minced ginger and garlic, and a smidge of hot chile sauce (preferably one of those red Asian-style condiments available at pretty much every grocery store these days). Done.
To this add shredded cabbage and sliced mushrooms, and cook until soft.
I boiled some , and defrosted some shredded pork. I assembled the bowls by adding broth, noodles, meat, pickled carrots and beets, and fresh cilantro as the garnish. It was so delicious that it was life-changing. Even the toddler ate it happily.