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Japchae and Split Pea Soup

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Japchae and Spicy Miso Soup w. Napa Cabbage and Silken Tofu


  • Heat the soup gently not allowing it to boil, and allow to cook at just under a simmer for 5 minutes. Cut the tofu informally into cubes with a butterknife. Serve on the side or for starters.

  • Get the chill out of the noodles and the meat/TVP sauce by microwaving each until warm.

  • Heat a little oil in a sauté pan. Non-stick is easiest. When hot add the stir fry vegetables and, well, stir and fry. ( Don't toss ). Season with a little salt and when the vegetables are softened and lightly browned ( about 2 minutes or so ) transfer them to a serving platter.

  • Reoil the pan and reduce the heat to medium. When the oil is hot add the warmed noodles and stir fry them. As you cook, fold the noodles over at intervals. They will change from cloudy to clear. Adda little oil if needed. Sesame oil is good here.

  • When clear, add the meat sauce and fold/ stir to combine. Allow to heat through. Add the vegetables, stir to combine and transfer all to the serving platter. Dress with a little soy sauce and sesame oil if you like and have. Liquid aminos are good to dress with too, as is a 'sweet soy sauce' if you have that.


Split Pea Soup, Whole Wheat Batard, Snug Haven Escarole Salad

  • Heat the soup gently, thin as desired and adjust the seasoning after doing so.

  • Warm the bread and serve with soft butter or good olive oil.

  • Dress the salad.

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