⏱ 90 min 🔥 308 kcal 💪 45 g protein 🥬 4.4 g fiber 🥗 4 servings
Recipe inspired by my undergrad college cafeteria
Ingredients
4 oz (120 g) dried soybeans, soak in cold water overnight (yield 8 oz rehydrated beans)
1 large leave (2 oz or 60 g) dried seaweed, soak in water for 30 min or until soft, cut into bite-size pieces
2.5 lb (1 kg) pork leg bones or pork neck bones
3 slices of ginger root
3 tbsp soy sauce
Instructions
1 Blanch the pork bones: put the pork bones in a large pot, add water to cover the bones. Bring it to a boil, about 10 minutes. Drain the bones and wash them thoroughly to remove all scums. Add soybeans, ginger, and water (about 7 cups) or to cover all the ingredients. Bring to a boil and turn the heat to medium-low, cover and cook for 1 hour.
2 Rehydrate the seaweed and cut it into bite-size pieces.
3 Add the seaweed to the pot, cook on medium heat for another 15 minutes, then add soy sauce.
Tips
You should be able to find the seaweed from a Chinese grocery store. They are slightly different than the Japanese kombu. They are thinner and softer in texture, while Japanese kombu is thicker. When rehydrated, they are giant whole leaves, while Japanese kombu is usually cut into rectangular pieces. Some Asian stores may also have dried or hydrated seaweed knots. Those are also good in this recipe.
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