ABC Seaweed Soup with Korean Vermicelli
To me, ABC soup is the mother of all soups. :) Even newbie home-cooks can master cooking this soup. The original ABC soup contains three basic ingredients: carrot, onion, potato. I like to add in other vegetables and meat. So, here's my latest variation of ABC Soup.
1 large stewing pork bone
1 large carrot, chopped into chunks
1 large yellow onion, chopped into chunks
1 large potato, chopped into chunks
A handful of goji berries (wolfberries), soaked until soft and rinsed
10 small dried shiitake mushrooms, soaked until soft and rinsed
2 large sheets of dried seaweed
Salt to taste*
Enough Korean vermicelli for two adults and one toddler
* I only add in salt into the main pot after scooping aside a separate bowl for my toddler.
1. Put all ingredients (except vermicelli) into a slow cooker pot, add water to cover, close the lid, and switch on the High mode for 4 hours. Then, switch to Low mode for another 2 hours. Season with salt (refer * above) before switching off.
2. Just before serving, boil glass noodles in boiling water for about 5 minutes. Drain noddles into serving bowls and pour hot soup over it.
|See the huge pork bone? I had a good time gnawing it. :)|
|Cooked Korean Vermicelli.|
On a side note, here's another variation of my Spicy Spaghetti. I named it Chinese Fried Spicy Spaghetti. Recipe from my previous endeavor with a little twist - I added sausages and bacon crisps.
This post is linked to the event, Little Thumbs Up (January 2015 Event: Pasta / Noodles) organized by Zoe (Bake for Happy Kids), Doreen (My Little Favourite DIY) and hosted by Anne (My Bare Cupboard).