One of the simplest and fastest of mixed vegetable soups, but flavorwise the equal of anything, thanks to the intensity of sesame oil and seeds, soy sauce, and plenty of garlic. The fresh red chiles called for here — sold at all Korean and many other Asian markets — are not super-fiery, but they will add some heat as well as substance. If you can’t find them, just add a couple of dried red chiles along with the garlic.
- Yield: 4 Servings
- Total Time: 40 Minutes
- 2 tablespoons good-quality vegetable oil
- 1 tablespoon sesame oil, plus more for drizzling
- 2 tablespoons minced garlic
- 4 fresh long Korean red chiles, seeded and chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- 1 cup diced peeled daikon radish or white turnip
- 2 cups chopped green cabbage
- Salt and pepper
- 6 cups vegetable stock (pages 97–100) or water
- 2 tablespoons soy sauce, plus more to taste
- ½ cup chopped scallions for garnish
- 1 tablespoon sesame seeds, toasted (see page 299), for garnish
- Put the vegetable and sesame oils in a large pot over medium heat. When they’re hot, add the garlic. As soon as it begins to sizzle, add the chiles, carrot, celery, daikon, and cabbage; sprinkle lightly with salt and pepper. Cook, stirring occasionally, until the vegetables begin to soften, 3 to 5 minutes. Add the stock and soy sauce and bring to a boil.
- Adjust the heat so the soup bubbles gently. Cook until all the vegetables are as crisp or tender as you like, anywhere from 10 to 30 minutes. Taste and adjust the seasoning, adding more soy sauce if you’d like. Sprinkle with the scallions and sesame seeds, drizzle with a little sesame oil, and serve.