27 Feb 2017

Soulful Bowl Of Asian Food Part 2: Seafood Soup With Ginger And Yuzu Kosho (Japan)

Now to our second part of our Asian soulful comfort food series. This particular soup recipe comes from a country that is believed to be created by the ancient gods of Asia from an enormous mystical sword dipped in to the Pacific Ocean, a place where the sun rises and where spirituality and culture is felt even in the simplest perfect imperfections of life. Japan. This exquisite soup recipe yields up to six generous servings and takes around an hour and five minutes to complete. Giving you an ample time savor and enjoy the different aromas and colorful flavors that each of its ingredient can share to you while you are preparing it.

So without further ado here is the Japanese soulful soup recipe for the second part of this series:

Seafood Soup With Ginger And Yuzu Kosho

Ingredients of the broth:

One table spoon oil

Six thinly sliced scallions (white and light green parts)

Three cloves of garlic

One large shallot thinly sliced, rinsed and dried

1 large thinly sliced shallot, rinsed and dried

One lemon grass stalk with its tender bulb part thinly sliced

One 1-inch piece fresh peeled and thinly sliced ginger

A thin slice of  red chili pepper

A small strip of  lime zest

Salt

1 teaspoon of red yuzu kosho

Quarter cup dry white wine/vermouth

Five cups  of fish, chicken, or vegetable broth

Sugar

 

Ingredients for the fish and vegetables:

24 scrubbed mussels

One and a half pound of skinless cod fillet, or any firm white fish

24 medium shrimp (cleaned and peeled)

6 large head-on shrimp, or its substitute peeled

6 scallions (white and light green parts) cut crosswise into 3 pieces

2 large white or brown mushrooms trimmed and thinly sliced

1 shallot, very thinly sliced, rinsed and strained in cold water

Half of sweet potato (cut crosswise) peeled and sliced thinly

A handful of baby spinach

Salt

Lime wedges

Chopped cilantro and seaweed flakes, for garnish

Procedure:

* Broth: in a pot heat the oil over a medium low heat. Sautee the garlic, scallions, shallot, lemongrass, ginger, chili, and lime zest. Season with salt and occasionally stirring it for five minutes or when the ingredients starts to soften and becomes fragrant. Add in the yuzu kosho and the wine. Increase the heat to medium-high and stir the mixture for 2 minutes until it almost evaporated. Add in the broth to the mixture and bring to a boil. Reduce the heat and simmer for around twenty minutes. Season with a pinch of sugar, and adjust the flavor with the salt. Remove the large pieces of garlic and remove the broth from heat and let it rest while preparing the other ingredients.

*Now when the broth have rested, bring it to a boil and reduce it to a simmer before adding the mussels. Cover the pot for three minutes. Remove the pot lid and cook the remaining ingredients in to the pot until the shrimps turned pink and the mussels starts to open (remember to remove the mussels that did not open after two minutes).  Remove the pot from the heat and serve the soup into your favorite soup bowl. Squeeze some lime juice and sprinkle some chopped cilantro and seaweed flakes on top.