Skip to main content

Casa Mun is a serene restaurant in Buenos Aires that serves outstanding Asian food with a dash of Californian cuisine. Chef Mun Kim is a former banker from Los Angeles who was obsessed with creating fine food. Eventually, he took chef training and moved to Argentina to open this exquisite candlelit loft dining room (it's one of the hardest reservations to get in B.A.).

This crystal clear soup offers up a tangle of spicy, sweet and salty flavours. You can add other seafood to this rich flavoured broth, if desired. To make life easier, you can make or buy fish or chicken broth and then add the broth seasonings. I could not find chrysanthemum leaves in Toronto but on the chef's recommendation I used Italian parsley. Use about 4 inches of daikon radish if Korean radish is not available. Konbu is available in packages labelled kelp in Asian grocery stores.

Servings: Four to six

Ready time: 2 hours 15 minutes including making broth

Broth

1 large onion, thickly sliced with the peel

One bunch of green onions, including the roots

One large Korean radish, cut into cubes (if the radish has leaves, add them)

1/2 bunch of chrysanthemum leaves (or Italian parsley)

1 large carrot, thinly sliced

1 head of garlic, left whole

1 inch, long piece of ginger, sliced

3 sheets konbu (2 by 3 inches)

12 cups of water

Broth seasoning

1 tablespoon Korean pepper paste

2 tablespoon fish sauce

¼ cup mirin

2 tablespoon light soy sauce

Salt to taste

Seafood

8 medium-to-large size clams

8 large shrimp, shelled

2 calamari cut into bite sized pieces,

½ block soft tofu cut in 1-inch squares (about 200 grams)

¼ cup chrysanthemum leaves or Italian parsley

Method

Add onions, green onions, Korean radish, chrysanthemum leaves, carrots, garlic, ginger and konbu in a large pot and add water. Bring it to the boil and lower the heat to medium-low. Simmer it for about 1½ to 2 hours, or until broth is flavourful. Strain (you should have seven to eight cups).

Return broth to pot over medium high heat and add Korean chili paste, fish sauce, mirin and soy sauce. Taste for seasoning, adding salt if needed.

Add clams and simmer for three minutes or until beginning to open. Add shrimp and cook one minute longer or until pink. Add calamari and tofu, and cook one minute longer or until seafood is just cooked through and clams are open.

Divide seafood among shallow soup bowls, pour over broth and garnish with parsley.

Report an error Editorial code of conduct
Comments

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff. Non-subscribers can read and sort comments but will not be able to engage with them in any way. Click here to subscribe.

If you would like to write a letter to the editor, please forward it to letters@globeandmail.com. Readers can also interact with The Globe on Facebook and Twitter .

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff. Non-subscribers can read and sort comments but will not be able to engage with them in any way. Click here to subscribe.

If you would like to write a letter to the editor, please forward it to letters@globeandmail.com. Readers can also interact with The Globe on Facebook and Twitter .

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff.

We aim to create a safe and valuable space for discussion and debate. That means:

  • All comments will be reviewed by one or more moderators before being posted to the site. This should only take a few moments.
  • Treat others as you wish to be treated
  • Criticize ideas, not people
  • Stay on topic
  • Avoid the use of toxic and offensive language
  • Flag bad behaviour

Comments that violate our community guidelines will be removed. Commenters who repeatedly violate community guidelines may be suspended, causing them to temporarily lose their ability to engage with comments.

Read our community guidelines here

Discussion loading ...

Due to technical reasons, we have temporarily removed commenting from our articles. We hope to have this fixed soon. Thank you for your patience. If you are looking to give feedback on our new site, please send it along to feedback@globeandmail.com. If you want to write a letter to the editor, please forward to letters@globeandmail.com.
Cannabis pro newsletter