With nothing written down I manage to recreate this memory soup.
I dub this seaweed soup ‘memory soup’ as it brings back memories of years gone by.
For my aunt’s birthday, I made her a little dumpling dinner party (along with the Boyfriend whose birthday is two days later), but for her birthday breakfast, I recreated a soup from our collective past. It is a soup her mother would have made for her as my own mother made for me.
Some of the ingredients may have varied––maybe less ginger root or a whiter radish would have gone in, but the essence of it remains true.
My aunt used to say that if you eat seaweed soup on your birthday you wouldn’t get older because the slippery seaweed would keep the years from sticking to you.
Could it be that Ponce de Leon should have searched for his fountain of youth in a soup bowl after all?
Seaweed soup 미역국
1 oz. dried seaweed, soaked and drained and cut into 1 inch pieces (I used a brand called Hosan imported from Korea)
1/2 cup of daikon or green radish, cubed
5-7 dried anchovies
2-3 cloves of garlic, peeled and crushed
a big chunk of peeled ginger
about 7-8 cups of water
1. Boil ginger, anchovies, garlic, and daikon in 7-8 cups of water before lowering heat to a simmer. Let stock simmer for about 15-20 minutes.
2. Add seaweed and season with soy sauce, salt, and sesame oil. Careful not to make it too salty. Simmer until the seaweed is toothsome, but not too chewy.
3. Serve with rice and kimchi.