Korean Inspired Ray Soup
1 teaspoon peanut oil
1 teaspoon ginger, minced
1 tablespoon garlic, minced
3 cups beef or chicken stock
1 whole green onion
6 ounces Chesapeake Ray, cut across the grain into thin strips
¼ cup cabbage, shredded
2 tablespoons daikon radish, sliced thin
¼ cup sliced mushrooms, Shitake or other flavorful variety
1 teaspoon Nuok Mam, fish sauce
1 tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon crushed, toasted sesame seeds
Thinly slice the green onion, keeping the white and green separate.
Heat the peanut oil in a small sauce pan. Add garlic, white part of onion, and ginger. Brown them lightly. Add 3 cups of beef or chicken stock.
Add the cabbage, daikon radish and slice mushrooms. Simmer the soup for about 10 minutes. Add Chesapeake Ray and simmer for 2-3 minutes. Add the scallion tops, nuok mam, and soy sauce. Heat through and garnish with sesame oil and crushed, toasted sesame seeds.
Nutritional Analysis Per serving: 59 calories; 5g fat (66.8% calories from fat); 1g protein; 4g carbohydrate; 1g dietary fiber; 0mg cholesterol; 520mg sodium.
Chef John T. Maxwell, CEC, AAC, Richmond, VA, email@example.com