Recently I made a fortunate discovery at the local Korean supermarket: packaged Sundubu soup base.
Boil water or beef broth, add soup base, add soft Tofu (comes in tubes), add mushrooms (enoki is a must, but I also throw in whatever other types I can find), add an assortment of seafood (e.g., a bag of frozen mixed seafood, also from the Korean market), let stew for a while, and add a raw egg on top at the end. I like to stir in a bunch of watercress before taking the pot off the stove.
Mix cooked rice into the soup for a complete meal.
Stone pot optional. Pickled Korean vegetables optional.
6 comments:
Mix cooked rice into the soup?
那我喝粥好了。
基本上就是汤泡饭。在韩国店里，一人发一个长柄金属勺，取半勺白饭，在汤里浸一浸，吃下去。我嫌麻烦，就直接倒半瓢白饭在汤里。另一次则是往里倒一袋乌冬面，跟火锅差不多。总觉得需要有点淀粉才算一顿饭...
可能我是北方人，总觉得这种情况下啃个烧饼更舒服：一个稀烂，一个有嚼头。
乌冬面可能还行，这玩意不太容易烂。
我现在做炸酱面已经改用乌冬面了。
冬天我也经常弄个大酱汤，再煮一锅饭，就好了。吃下去特别舒服。
我一直在寻找好看的石锅。总觉得这东东吃的就是石锅的感觉..
石锅和砂锅应该是差不多的道理，传热速度慢，所以上桌之后还要滚一会儿，热腾腾的。
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