Crab Stick Crispy Farfalle Soup
How to Make a Unique Nurungji Soup with Bowtie Pasta
When the weather gets chilly and you crave a warm, comforting soup, here’s a special twist on traditional Nurungji soup! Today, we’re making a delightful Nurungji soup featuring crispy fried bowtie pasta (farfalle) that resembles crunchy rice crust, paired with tender crab meat. It’s as adorable as it is delicious, perfect for sharing with loved ones. Enjoy your meal!
Ingredients- Farfalle pasta, 1 handful (approx. 50-70g)
- Imitation crab sticks (K Doremi) 2 sticks
- Egg white, 1
- Onion, 1/4
- Garlic cloves, 2
- Korean green chili peppers (Ggorichu), 2
- Bok choy, 1 head
- Enoki mushrooms, 1/5 bundle
- Cornstarch slurry (1 Tbsp cornstarch + 2 Tbsp water, mixed)
- Oyster sauce, 1/2 Tbsp
- Chicken stock or anchovy broth, 1/2 Tbsp (optional, can substitute with water)
- Water, 400ml
- Cooking oil (for frying)
- Salt (for boiling pasta)
- Pepper, a pinch
- Sesame oil, 1 Tbsp (for finishing)
- Scallions, chopped (for garnish, optional)
Cooking Instructions
Step 1
First, let’s boil the farfalle pasta. Add a pinch of salt to boiling water and cook the pasta for about 8 minutes until it’s perfectly al dente. Stir occasionally to prevent sticking. Drain the cooked pasta thoroughly in a colander.
Step 2
Pat the drained pasta dry with paper towels to remove excess moisture. Heat a generous amount of cooking oil in a deep pan over medium heat. Add the pasta and deep-fry until golden brown and crispy, resembling Nurungji (scorched rice). Remove the fried pasta with a slotted spoon and drain on paper towels.
Step 3
Voilà! Your crispy farfalle Nurungji is ready. Isn’t it cute and appetizing? You can even snack on these as they are!
Step 4
Now, let’s prepare the vegetables and other ingredients for the soup. Finely mince the garlic. Chop the onion into bite-sized pieces or thin slices. Remove the stems from the Korean green chili peppers and cut them into 2-3cm lengths. Separate the enoki mushrooms by their stems. Shred the imitation crab sticks.
Step 5
In a heated pan with a little cooking oil, sauté the minced garlic and chopped onion until fragrant. Once the onions become translucent, add the chopped green chili peppers and stir-fry together.
Step 6
Add 1/2 Tbsp of oyster sauce and 1/2 Tbsp of chicken stock (or broth) to the sautéed vegetables. Stir-fry quickly over high heat to enhance the flavors. If you don’t have chicken stock, you can omit it or add a little more water.
Step 7
Now, pour 400ml of water into a pot and bring it to a boil. Once boiling, add the shredded imitation crab sticks and the separated enoki mushrooms. Let it simmer for a bit. Adding a pinch of pepper at this stage is also a good idea.
Step 8
When the soup starts boiling, gently whisk in 1 egg white and add the cleaned bok choy to blanch. The egg white will cook into delicate wisps, making the soup smoother. While you can use the yolk too, using only the white results in a clearer and milder broth.
Step 9
Once the bok choy is tender-crisp, gradually add the cornstarch slurry while stirring continuously to thicken the soup to your desired consistency. Pour the slurry slowly with one hand while stirring with the other to avoid lumps and achieve a smooth, rich texture. Turn off the heat once the desired thickness is reached.
Step 10
Carefully ladle the warm crab stick Nurungji soup into a serving bowl. Artfully arrange the crispy fried farfalle Nurungji on top. It’s best to serve immediately to maintain the crispiness of the pasta.
Step 11
Finally, garnish with chopped scallions (optional) and drizzle with 1 Tbsp of sesame oil for extra aroma. Your special Crab Stick Crispy Farfalle Nurungji soup is complete! This is a wonderfully hearty and warm meal, perfect for a chilly day. Enjoy!
