VEGETARIAN KAMJA SOOJAEBI (KOREAN POTATO & DUMPLING SOUP)
Steps:
- For the dumplings, use about 1 cup of water per 2 cups of flour. In a mixing bowl, mix your 4c of flour with 2c water. once you get a mixture going, transfer that to a cutting board that is sprinkled with flour and continue to knead the dough. The texture should be somewhat viscous, not too watery and not too gummy either. once it's nice and kneaded wrap in plastic and set it aside. In a big pot boil some water, add your two whole white onions, the many garlic cloves, chopped scallions and white pepper and sea salt to taste. Let that boil and then simmer for about 30 minutes or so. I poured the stock through a collander to separate the vegetables from the broth. While you're doing this, you can slice up some firm tofu in medium-sized cubes and fry them in a pan in olive oil. My boyfriend likes his somewhat crispy, so I used a lot of oil and let them sit in the pan for a while. Now that you have your soup base you can add your veggies. I started with the potatoes first, so they'd have time to cook. I added the carrots and the zucchini and onions. I wanted my zucchini to remain fairly green but I made the mistake of adding them too early in the process. Add the fried tofu. Add more sea salt to taste if you wish, add a few tbsp. of the chili paste (or less, if you're wimpy) for some heat. Add as many splashes of soy sauce as you see fit. Let everything simmer. Let the potatoes cook and the vegetables absorb all the flavor. Once your potatoes are cooked, whisk three eggs well in a separate bowl and add the mixture to the soup, whisking it as the egg mixture is pouring. Once those are cooked, you can add some chopped scallion. Lastly, take your dough and tear them off into small balls, trying to get them as flat as possible. Drop them into the boiling soup, and when they rise to the top they're generally done. Let everything simmer for a little while longer, adding more spices as you see fit. once it is finished, serve and enjoy.
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Nicholas Botelho
[email protected]This soup is a great way to warm up on a cold day.
Gulla 420
[email protected]I love how easy this soup is to make. It's perfect for a busy weeknight.
Ron Smith
[email protected]This soup is amazing! I've already made it twice this week.
Yasir rahi
[email protected]I'm so glad I tried this recipe. It's definitely a keeper.
Naima Akther
[email protected]This soup is a great way to use up leftover vegetables.
Lee Jr
[email protected]The broth in this soup is so flavorful. I could drink it all by itself.
Puskar Ayer
[email protected]I love the dumplings in this soup! They're so fluffy and flavorful.
Amit Chakravarthy
[email protected]This soup is delicious and comforting. It's perfect for a cold winter night.
Ahsan Yaqoob
[email protected]I'm so glad I found this recipe! This soup is now a staple in my household.
Asim Phull
[email protected]This soup is amazing! The dumplings are so fluffy and the broth is so flavorful.
Rick Fisher
[email protected]I love this soup! It's so easy to make and it's always a crowd-pleaser.
FREE FIRE mix
[email protected]This soup was delicious! The dumplings were fluffy and the broth was flavorful. I added some extra vegetables to my soup, like carrots and celery, and it turned out great.
Tusher Ahmed Rumel
[email protected]I've made this soup several times now, and it's always a hit with my family. The dumplings are so easy to make, and the soup is so flavorful. I love that I can add whatever vegetables I have on hand.
OBAID Jan
[email protected]This soup was so delicious and comforting! The dumplings were fluffy and flavorful, and the broth was rich and savory. I added some extra vegetables to my soup, like carrots and celery, and it turned out great.