This soup is similar to the Korean pork bone soup called ‘Gam Ja Tang’. It’s all comforting, fragrant and so good for you, but I’ve made it simpler. Unless you have an Asian shop near you it may be hard to get all the Korean ingredients, so my version allows you to swap in more readily available foods.
Once you have your pork bone broth made, the rest is so easy and delicious.
Serves 2 generously
THE BONE BROTH BIBLE
Images and recipes from The Bone Broth Bible by Emma Ellice-Flint
New Holland Publishers Australia RRP $35.00
• 600 ml pork bone broth
• 1 dried red chilli
• 4 dried shiitake mushrooms
• 2 potatoes, cut into cubes
• 2 long red chillies, deseeded
• 1 tablespoon rice wine
• 1 tablespoon fish sauce
• 2 garlic cloves, peeled
• 2 cm knob ginger
• thinly sliced pork, cooked or raw
• 1⁄4 savoy cabbage, chopped
• 2 spring onions (scallions), chopped
• 2 heaped tablespoons kimchi pickle (optional)
Simmer the broth with the dried chilli and shiitake mushrooms in a saucepan over medium heat for 10 minutes. Remove the mushrooms and slice.
Add the potatoes and simmer until soft.
In a small blender or mortar and pestle, combine the chilli, rice wine, fish sauce, garlic and ginger to make a rough paste.
Tip the cabbage, pork and spring onions into the simmering soup, and then add in about three-quarters of the paste. Mix to combine. Simmer for 1 minute, allowing the cabbage to wilt and the pork to cook, if not already cooked. Remove the dried chilli.
Check the seasoning and add some more of the paste until you get a flavour that suits your taste. Serve hot in bowls, with a small side dish of kimchi.