Korean Inspired Ray Soup

Ingredients

  • 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

Instructions

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.

Recipe Details

Yield/Servings: Serves 2

Nutritional Information

Total Calories: 59

Calories from Protein: 1g

Calories from Carbohydrates: 4g

Calories from Fat: 39 (5g)

Cholesterol: 0mg

Sodium: 520mg

Recipe Source

Chef John T. Maxwell, CEC, AAC, Richmond, VA

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