At home in Nebraska I relied heavily on canned goods. I love making soups and it seemed so easy with huge, cheap, salt-laden cans of chicken broth and other ingredients available. In Korea there is no such thing. The closest I might come is a huge bag of kimchi or the ridiculously overpriced can of baked beans.
I wanted to make chicken noodle soup and for the first time I was forced to make my own broth. And, it was pleasantly easy! Like all the recipes I looked at online said I just threw whatever vegetables I had on hand in some water, added some bay leafs, salt (not too much), and pepper and let it simmer. I am not the best cook (not the worst either!) but this turned out edible to say the least!
To the broth I added carrots, onions, celery, garlic, peppers from the garden, and some sort of leaf I picked up from the store for 990 won. After straining the broth I picked out the choice veggies to add to the actual soup and tore apart some already cooked chicken and not-yet-cooked noodles to make a decent chicken noodle soup. I have made some (surprisingly) pretty decent meals lately: shrimp scampi, bean and cheese quesadillas (thanks parents for the Mexican seasoning!), and stir-fried tofu with carrots and red peppers (Kyle even liked it! It was really good – I swear!). I really think I’m becoming a better cook – the “Martha” in me is coming out! Now, on to chili…..