I saved the shells from the spotted prawn and made a stock by simmering them in water for 45 minutes. Stock is then make into a soup with white miso paste, gochijang, oysters, tofu, fresh shiitake mushroom and weng cai (Ipomoea aquatica 蕹蔡). Everybody is talking umame these days and this soup is full of it.
Monday, June 15, 2009
Korean-ish
I saved the shells from the spotted prawn and made a stock by simmering them in water for 45 minutes. Stock is then make into a soup with white miso paste, gochijang, oysters, tofu, fresh shiitake mushroom and weng cai (Ipomoea aquatica 蕹蔡). Everybody is talking umame these days and this soup is full of it.
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