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31 January 2005 @ 08:32 pm
Uncle G-funk's adventures in Japanese cooking  
Because I want my vegetable selection during the week to be something other than "all broccoli, all the time", because I love Japanese food, and because I was getting rid of a cold today, I went puttering around online for soup recipes. I adapted one from some random low-carb site into this:

8 cups mushroom broth
3/4 pound daikon radish, peeled and chopped into small chunks
2 cups bok choy, chopped up
1 pound firm tofu, sliced
About a tablespoon of fresh ginger, minced
2 eggs, beaten
Green onions, chopped (just use however much you like as a garnish)
Sesame oil
Soy sauce

Bring the broth, daikon, and ginger to a boil and then simmer for 20 minutes or until the daikon is tender. While the daikon cooks, stir-fry the tofu over medium heat in the soy sauce and sesame oil. After it's done, bring the soup back to a boil, add the bok choy, and boil for 5 minutes. At some point while the soup is still boiling, drizzle in the beaten egg and add the tofu. Serve with green onions sprinkled on top.

This recipe makes about six hearty bowls of soup. I don't have approximate numbers for the caloric content and macronutrient balance of a serving, but I can tell you that virtually all of the protein and fat comes from the tofu and eggs, and the veggies are very low-cal and low-carb.

I'm quite happy with the way it turned out. (So happy, in fact, that I devoured three bowls.) Rando added some salt to his (the original recipe called for sea salt, but I didn't put any in because I didn't know how salty the broth was and I figured seasonings could always be added later if necessary), but other than that, he liked it too.

Current Mood: fullfull
Ungrateful Ninjauninja on February 1st, 2005 01:50 am (UTC)
Is there any particular kind of mushroom broth that you used? In any case, I'm thinking that I might just have to make myself a pot of that at some point. Mmmm...soup!
The Heavy Metal Matador: frylockrydain on February 1st, 2005 03:36 am (UTC)
I got the stuff that's sold in cartons in the organic/natural section of Wegmans. I can't remember the brand name offhand, but I'm pretty sure there was only one type of mushroom broth. I picked it out due to a combination of laziness, being anal about carb counts, and figuring that the mushroom flavor would go well with the rest of the soup ingredients because traditional Japanese soup stock is made with mushrooms.
teh j00j00licious on February 1st, 2005 02:09 am (UTC)
Teh j0sh says "I'm not particularly fond of mushrooms."

Well poopy on him! I think it sounds *drools a la Homer* Whadaya think of daikon? I've only ever had it pickled (in sushi, quite nice). Now I have to go find that cookbook I was telling you about and see what else one can do with it. ^^
The Heavy Metal Matador: frylockrydain on February 1st, 2005 03:48 am (UTC)
Tell teh j0sh that you could certainly make the soup with a different kind of broth. I used mushroom because *points to response to Craig above*.

The daikon was great. Not only is it a nifty vegetable, it wound up with a turnip-like taste and texture when cooked...and I've always liked turnips. Daikon is quite versatile, so I'm sure there are lots of other recipes that I'll want to try. I still have a chunk of one left over from today. *makes a mental note to Google some more later*
axiasaga on February 1st, 2005 03:36 am (UTC)
The first four ingredients are reason enough for me to not want to try this~ But different people have different tastes. Personally, I prefer not to eat fungi. They're too slimy for me. Radishes aren't my forte, and soy products make me queasy as well :P

I would prefer a nice large bowl of homemade chili. But I'm a big meat fan, personally. In fact, the last "Vegetable" I ate was contained inside a breaded and fried exterior (Onion rings - but they might count as a starch if you really want to be technical). Now that I finished my cheese grillers (A kielbasa-like snack), I think I'm going to heat up a few mozerella sticks~
The Heavy Metal Matador: frylockrydain on February 1st, 2005 04:00 am (UTC)
Re: Yipes!
Well...as you said, you are teh m34t m4n, so somehow I am not surprised. =P I don't think I've ever met a vegetable I didn't like (except for a pile of slimy cooked spinach all by itself, but considering that spinach is OK with me if it's raw in a salad or cooked in some other food like lasagna, I can't really say I dislike it in general) and I am fond of tofu, so this was great for me, but I can certainly understand that it's not everyone's cup of soup. ^_^

I love homemade chili as well, but I bet we probably have very different preferred recipes. Rando always includes tons of beans and assorted vegetables. Are you a meat, tomatoes, 'n spices kind of guy?
axiasaga on February 1st, 2005 04:13 am (UTC)
Re: Yipes!
Yes, meat, tomatos, beans, and spices. Mmmmm, chili *drool*

I eat spinach in the form of Spinach Balls. Perhaps I should find and post the recipie - I am SURE you'd love them!
Admiral Biyotcharafel on February 1st, 2005 04:59 pm (UTC)
Sounds delicious, though I'd probably replace the mushroom broth with beef or chicken broth, myself. Does the daikon pick up a lot of the surrounding flavor? On its own, it's somewhat tasteless.
The Heavy Metal Matador: frylockrydain on February 2nd, 2005 04:40 am (UTC)
The original recipe called for chicken broth, so that would definitely work. (I'm a non-meatatarian myself, but it seems like meaty broth goes with pretty much anything you put in it.) As I recall, the daikon seemed to be flavored somewhat. It still had a mild, turnip-like taste, but I liked it - it wasn't chunks of boring grossness messing up my soup. ^_^ Maybe you could try cooking some in broth to see how it tastes, and if it's too bland, you could simmer it separately in strongly flavored broth and just add it when you boil the cabbage.
The Heavy Metal Matador: frylockrydain on February 4th, 2005 04:57 am (UTC)
Well...I ate the leftovers today, and the daikon had a definite mushroom flavor from the broth. I don't know whether it acquired that when it was cooked or during its soak in the fridge, but in any case, it was good. Next time I make this soup, I'll remember to make a note of how the daikon tastes when the soup is fresh.
(Deleted comment)
The Heavy Metal Matador: frylockrydain on February 2nd, 2005 04:44 am (UTC)
Dashi, traditional Japanese stock, gets its flavor from shiitakes and seaweed. It seems pretty easy to make, but for best results, you have to soak the mushrooms for a while. Like you said, it takes time to draw out their flavor. Next time I cook this soup, I'll be sure to plan ahead enough that I can make my own stock. This time around, I decided what I wanted to eat about 3 hours before I wanted to eat it and I had to run out to the store for ingredients as well, so I had to go with the premade stuff.