Help me save this failed Korean(ish) soup?
I made a Korean-style seaweed soup last night that's just really unsatisfying. I made it pretty simply, with some seaweed, onions, garlic, soy sauce, sesame oil, oyster mushrooms, and cubed daikon radish. The problem is, I threw in a few oxtails for the heck of it, and that's made the soup too greasy. I guess I can chill it and scoop off the fat, but the soup is still just really unsatisfying.
Is there any way I can rescue this dish, or repurpose it into something different? Thanks for any suggestions.
When you say "unsatisfying", are you talking about flavor or texture?
I would think about stir frying about 4 oz of sirloin with some fresh minced ginger (3tbs?), some shiitake mushrooms, a small red chile, and adding that to the skimmed soup to brighten it and add meatiness?
I guess by "unsatisfying" I mean that the soup is really lacking in flavor -- just really bland -- so it tastes basically like greasy water. Salting it just turns it into salty grease water. And the oyster mushrooms are just mushy.
I'll follow your advice -- I wonder if removing the mushrooms (and maybe the oxtails?) and stir frying those would firm them up? Thanks!