1.024

29 (Fri) January 2010

Veggie Soup with Shredded Chicken

3.0

by me

at home

-Oksu (Joongang Heights Apts), Seongdong, Seoul, Korea-

solo

In the wake of yesterday’s attempt at Mexican (see 1.023 Cheese Quesadilla with Shrimp Cocktail a la Veracruz), which wasn’t entirely successful but at least got my creative juices flowing, I went back to the same cookbook and again tried something new.

This veggie soup was good: light and refreshing, the chicken adding a bit of substance to make it a main course, but could’ve done without. Better still, the soup was extremely simple to make, requiring just a bit of knife work to get all the veggies chopped into small cubes, after which everything is pretty much dumped into the pot with stock and seasonings then simmered for half an hour. And the best thing is that the soup is versatile, meaning that future variations can be made with or to get rid of whatever veggies happened to be on hand. As a bonus, that also made the soup cheap, using onions, potatoes, cabbage, carrots, zucchini, canned corn, and canned tomatoes, along with leftover chicken from the baeksuk a few days ago (see 1.022 Baeksuk). A definite winner and permanent addition to my repertoire.