Monday, October 26, 2009

Korean-Style Chicken and Tofu Soup with Donabe (Soup & Stew Donabe, "Miso-shiru Nabe")

To serve with the donabe bibimbop, I also made another Korean-style dish, which is the simple chicken and tofu soup with the chicken and soy milk broth.

With the soup & stew donabe, "Miso-shiru Nabe", I can make the delicious "healing" soup so easily.

The starter is extremely simple. I don't use any stock. It's just the water (about 2 cups) and sake (about 1/3 cup), with scallions (green parts only), crushed garlic and slices of ginger.

Once the broth starts simmering, add the 4 pieces of bone-in chicken (I seasoned it with salt and pepper) and simmer with the lid on for 10 minutes. Then, add the russet potato (cut into cubes) and simmer for additional 20 minutes (with the lid). Remove the scallion, garlic, and ginger. Add the tofu and 1 cup of natural soy milk. Season with salt and pepper. Once it starts simmering again, add the mizuna and enoki mushrooms. Close the lid and turn off the heat. Let it rest for 5 minutes.

With this donabe's amazing heat penetration by the FIR (Far Infrared Radiation) effect, the soup develops the rich deep flavor (umami) from the bones in the short time. It's so impressive, I must say.

I served the soup with a Korean-style hot sauce. It's 1 tablespoon of each soy sauce and vinegar, some grated white sesame seeds, 2 teaspoons of red chili powder, and 1/2 tablespoons of karashi mustard. The sauce added a nice accent to the soup.