Yunnan Peanut Milk Soup
Ingredients: Peanuts (untoasted, unroasted, unfried), Water, Vegetable (e.g., pumpkin greens, chayote greens, napa cabbage, spinach, bok choy, watercress), Salt, MSG · 30 min cook time · 350kcal · ~₩9,600
Ingredients
100g Peanuts (untoasted, unroasted, unfried), 1liter Water, 200g Vegetable (e.g., pumpkin greens, chayote greens, napa cabbage, spinach, bok choy, watercress), 0.5teaspoon Salt, 0.5teaspoon MSG, 70g Pork belly (for thick version), 0.5cup Water (for rendering pork belly), 1hunk Ginger (smashed, for thick version), 60g Vegetable (chopped, for thick version), 1sprig Dill or common fennel (optional, for thick version), 100g Peanuts (for thick version), 0.5liter Water (for thick version peanut milk)
Instructions
1. Soak 100 grams of untoasted, unroasted, unfried peanuts in cool water for at least a couple of hours, or overnight if preferred. Soaking is optional but helps reduce graininess.
2. Blend the soaked peanuts with 1 liter of water until smooth to create peanut milk. Set aside.
3. Choose your preferred vegetable (e.g., pumpkin greens, chayote greens, napa cabbage, spinach, bok choy, watercress). Avoid strong-flavored vegetables like mustard greens or those that take a long time to cook like collards.
4. Pour the blended peanut milk into a pot and bring it to a rapid boil.
5. Add the chosen vegetables to the boiling peanut milk and cook until they are done.
6. Taste the soup and season to taste. The recipe suggests adding a half teaspoon each of salt and MSG.
7. To make the thick version, slice about 70 grams of pork belly.
8. Toss the sliced pork belly into a wok with about half a cup of water over a high flame to render out the lard. Aim for about two tablespoons of rendered lard. The crispy pork can be eaten as a snack.
9. To the rendered lard (or vegetable oil), over a medium flame, add a hunk of smashed ginger, 60 grams of chopped vegetables, and optionally one sprig of dill or common fennel. Wilt everything.
10. Prepare a more concentrated peanut milk for this version by blending 100 grams of peanuts with half a liter of water.
11. Pour the concentrated peanut milk into the wok with the wilted vegetables and ginger. Bring it all up to a boil.
12. Reduce the flame to medium-low and let it foam up for a couple of minutes while stirring constantly.
13. Season the thick soup to taste, similar to the basic version (e.g., salt and MSG).
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