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

Directions

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, chefmaxwell@msn.com

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