During the winter I turn off the steam in the soup kitchen. I especially like Korean soup. They’re nice and light, but still fill you up, nice and spicy and just plain comfort food for me. You will look in vain for cream or similar ingredients. Recently, I fell for mandu soup – a quick-cooking soup that comes with Korean dumplings and rice cakes.
For mandu soup, you will first need mandus, Korean dumplings. They are available with a variety of fillings and can be bought in Asian markets. If you have the time, you can definitely make it yourself – EAT CLUBBER Felix wrote a recipe for it. Then plan more preparation time.
For the broth we use dried anchovies. They are especially popular in Korean soups because they contain a good portion of umami. So if you enjoy Korean cooking, it pays to have a small supply at home. Check out our Korean shopping list for more Korean cooking essentials.
If Korean soups fascinate you like I do, you should also check out these classics:
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From Korea’s Soup Kitchen: Mandu Soup
description
A light soup with Korean dumplings and rice cakes.
For the broth
For Mandu Soup
preparation
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For the broth, clean the anchovies. Bring the water to a boil and add the anchovies and Dashima. Boil for 4-5 minutes on low flame. Then remove the insoles.
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Peel and finely chop the garlic. Beat 2 eggs.
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Add the dumplings and rice cakes to the soup. Bring the whole thing to a boil and simmer over medium-high heat until the fillings are tender. Add soy sauce, garlic and salt.
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Fry an omelet from eggs in a separate pan and cut into thin strips. Divide the soup between 2 bowls, garnish with sesame oil, spring onion, egg and nori strips. Complete!