Asian-inspired Porrusalda

Ingredients

In this Asian-inspired adaptation of Porrusalda, we incorporate Asian flavors and ingredients to give the dish a unique twist. The original Basque dish typically includes ingredients like leeks and fish stock, which we replace with Asian staples such as ginger, garlic, and soy sauce. The addition of these ingredients infuses the stew with a distinct Asian flavor profile, while still maintaining the heartiness and comforting qualities of the original dish. We alse have the original recipe for Porrusalda, so you can check it out.

• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 medium potatoes, peeled and diced 2 medium potatoes, peeled and diced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 cups shredded cabbage 2 cups shredded cabbage
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Sliced green onions, for garnish Sliced green onions, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 4g, 0.5g
• Carbohydrates (total, sugars): 34g, 8g
• Protein: 4g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, combine the vegetable broth, soy sauce, sesame oil, grated ginger, and minced garlic. Bring to a simmer over medium heat.
2. 2.
   Add the diced potatoes, sliced carrots, and thinly sliced onion to the pot. Cook for 10 minutes, or until the vegetables are slightly tender.
3. 3.
   Stir in the shredded cabbage and season with salt and pepper to taste. Continue cooking for an additional 5 minutes, or until all the vegetables are cooked through.
4. 4.
   Remove the pot from heat and let it sit for a few minutes to allow the flavors to meld together.
5. 5.
   Serve the Asian-inspired Porrusalda hot, garnished with fresh cilantro and sliced green onions.

Treat your ingredients with care...

• Potatoes — Make sure to dice the potatoes into small, uniform pieces to ensure even cooking.
• Ginger — Use a microplane or fine grater to grate the ginger for a smooth texture in the stew.
• Cabbage — Shred the cabbage finely to allow it to cook quickly and evenly.

Tips & Tricks

• For added depth of flavor, you can sauté the onions and garlic in a little oil before adding them to the stew.
• Feel free to customize the vegetables according to your preference. You can add mushrooms, bell peppers, or snow peas for extra variety.
• If you prefer a spicier kick, add a dash of chili sauce or red pepper flakes to the broth.
• Serve the stew with a side of steamed rice or crusty bread for a more substantial meal.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Asian-inspired Porrusalda in individual bowls, garnished with fresh cilantro and sliced green onions. Accompany it with a side of steamed rice or crusty bread for a complete and satisfying meal.

Presentation advice

To enhance the presentation, consider arranging some thinly sliced carrots or radishes on top of the stew before garnishing with cilantro and green onions. This adds a pop of color and visual appeal to the dish.