February can be a low month, even with the Olympic celebrations here in Vancouver. January brings all the hope and renewal of a new year, in the second month reality sets in and the grind begins. The days are cold, and even though the mornings come earlier, it is still dark at the beginning of the day. It is a good time for healthy, cleansing soups. Yoshie made this soup one evening when we were tired, and it rejuvenated us, giving more energy, clean breath, and kept our bodies warm.
- Ginger (lots of ginger, one big lobe), peeled and sliced in thin strips, with a little reserved to grate as a granish
- Negi (green onions), even more than the ginger, also sliced into thin strips
- Shitake mushrooms, about a third the volume of the negi, sliced in thin strips
- Carrots, shredded, could be added as well
- Dashi stock – about four cups, not too strong
- Miso, two table spoons or a bit less, white preferred
- Sesame seeds, ground and whole
- Firm tofu, one block, drained, cut in cubes (as you would do for miso soup)
- Sesame oil
- Hot pepper oil
Sauté the ginger on medium heat in a neutral oil with a splash of sesame oil, add the shitake, add the negi. Sauté gently until all is soft. Add dashi, add tofu. Simmer till tofu is warm. Add a dab of miso, bring back up and take off heat just before a boil.
Garnish with ground sesame and sesame seeds, spike with a few drops of chili oil and add a bit of fresh grated ginger.
Drink up, then go out for a walk and look for plum blossoms.
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