Vegetarian Kamja Soojaebi Korean Potato Dumpling Soup Recipes

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.

VEGETARIAN KOREAN POTATO AND DUMPLING SOUP (KAMJA SOOJAEBI)

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.

KOREAN DUMPLING SOUP

Steps:

• Put 2 T. sesame oil in saucepan; turn heat to medium. Add onion; cook, stirring occasionally, until it is softened, about 5 minutes. Add garlic and cook, stirring once or twice, for another minute.
• Add stock. Bring almost to a boil, then lower to a simmer. Add plenty of black pepper to taste. Add dumplings and continue to simmer. Cook until dumplings are hot, about 5 - 10 minutes more. Add soy sauce and remaining sesame oil to soup. Garnish with scallion once it's in the individual serving bowl(s).
• NOTE: If you are not using homemade, unsalted broth, I would not put in all the soy sauce at once. Put it in one tablespoon at a time and see if the saltiness level is right for you or if it needs more. If you have a salty broth and put in the soy sauce all at once, you could end up ruining it.

VEGETABLE DUMPLING SOUP RECIPE BY TASTY

Steps:

• In a small mixing bowl, combine flour, baking powder, and salt with a spatula. Form a well in the middle of the dry mixture and add 2 tablespoons olive oil and warm water. Mix until dough forms in to a sticky ball. Cover with a dish towel and set aside.
• In large pot or Dutch oven, add the olive oil over medium heat. Once the oil begins to shimmer, add the onion and carrot and cook for about 4-5 minutes, or until the onions are semi-translucent.
• Add in the garlic, dill, sage, thyme, and pepper, and cook for 2-3 more minutes until herbs are fragrant.
• Stir in potatoes, vegetable broth, and bay leaves, and bring to a boil. 5. Reduce heat to medium-high and simmer about 8 minutes or until potatoes are about 75 percent cooked through.
• Carefully drop in dollops of the dumpling dough, about 1 inch (2-cm) in diameter.
• Let dumplings simmer for about 10 minutes, or until chewy and cooked through.
• To serve, garnish with lots of fresh parsley.
• Enjoy!

KOREAN TOFU AND VEGETABLE SOUP

Steps:

• Pour the beef stock into a stock pot or large deep skillet over medium-high heat. Stir in the toenjang until dissolved. Add the kelp and garlic, and bring to a boil. Put in the tofu, cabbage, daikon and yellow squash, cover and return to a boil. Cook gently for 5 minutes. Then add the green onions and hot pepper, and boil for a minute, or until the onion and pepper become fragrant and brightly colored. Limit the cooking time to no more than 15 minutes. Remove and discard kelp. Serve immediately.