Ingredients with Measurements:
- 2 medium-sized sweet potatoes, peeled and cut into small cubes
- 1 onion, thinly sliced
- 2 garlic cloves, minced
- 1 tbsp vegetable oil
- 4 cups chicken or vegetable broth
- 2 tbsp soy sauce
- 1 tbsp gochujang (Korean chili paste)
- 1 tsp sesame oil
- 8 oz. somen noodles
- 2 green onions, thinly sliced
- 1 tbsp sesame seeds, toasted
Special Equipment Needed:
- Large pot
- Colander
- Medium-sized skillet
- Mixing bowl
- Serving bowls
Step-by-Step Instructions:
1. In a large pot, heat the vegetable oil over medium heat. Add the sweet potatoes, onion, and garlic, and sauté for 5-7 minutes until the vegetables are slightly softened.
2. Add the chicken or vegetable broth, soy sauce, and gochujang to the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15-20 minutes until the sweet potatoes are fully cooked.
3. While the soup is simmering, cook the somen noodles according to the package instructions. Drain the noodles in a colander and rinse them under cold water to stop the cooking process.
4. In a medium-sized skillet, toast the sesame seeds over medium heat until they are lightly browned and fragrant.
5. Once the sweet potatoes are fully cooked, remove the pot from the heat and stir in the sesame oil.
6. To serve, divide the cooked somen noodles among serving bowls. Ladle the sweet potato soup over the noodles, and top with sliced green onions and toasted sesame seeds.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for sautéing and simmering
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 7g
Carbohydrates: 63g
Protein: 9g
Fiber: 5g
Sugar: 9g
Sodium: 1200mg
Substitutions for ingredients:
- Instead of sweet potatoes, you can use butternut squash or pumpkin.
- If you don't have gochujang, you can use red pepper flakes or sriracha sauce.
- You can use any type of noodles you prefer, such as udon or soba.
Variations:
- Add some cooked chicken or tofu for extra protein.
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Add some sliced mushrooms or bok choy for extra vegetables.
Tips and Tricks:
- Be sure to cut the sweet potatoes into small cubes so that they cook evenly.
- If the soup is too thick, you can add some water or additional broth to thin it out.
- Toasting the sesame seeds adds a nutty flavor and aroma to the dish.
Storage Instructions:
Store any leftover soup and noodles separately in airtight containers in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the soup in a pot over medium heat until it is heated through. Reheat the noodles by placing them in a colander and pouring boiling water over them.
Presentation Ideas:
Serve the soup in individual bowls, garnished with sliced green onions and toasted sesame seeds.
Garnishes:
Sliced green onions and toasted sesame seeds
Pairings:
This soup pairs well with a side of steamed rice and some kimchi.
Suggested Side Dishes:
Steamed rice and kimchi
Troubleshooting Advice:
- If the soup is too spicy, you can add some sugar or honey to balance out the heat.
- If the sweet potatoes are not fully cooked, you can let the soup simmer for a few more minutes until they are tender.
Food Safety Advice:
Be sure to cook the sweet potatoes and soup to an internal temperature of 165°F to ensure that they are safe to eat.
Food History:
Geonjin guksu is a traditional Korean soup made with sweet potatoes and somen noodles. It is a popular dish in the fall and winter months when sweet potatoes are in season.
Flavor Profiles:
This soup has a sweet and savory flavor, with a slight kick of heat from the gochujang.
Serving Suggestions:
Serve this soup as a main dish for lunch or dinner. It is also a great option for a cozy and comforting meal on a chilly day.
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Region: Korean