Today I already had miso soup in the morning and again at lunch, so…
For dinner, I wanted something a little different.
Something warm.
Something full of vegetables.
Something easy.
Today I used enoki, shiitake, king oyster mushrooms, napa cabbage, and daikon.
But honestly, this is the kind of soup where you can put in whatever vegetables you have, and it still turns out good.
Ingredients (Serves about 4)
- 1 Tbsp sesame oil
- 1 clove garlic
- A little fresh ginger
- Lots of vegetables you like
- 80–100 g glass noodles (harusame)
- White sesame seeds (or ground sesame) – as much as you like
- About 1200 ml water
- Salt and pepper – to taste
- 1–2 Tbsp soy sauce
- A little Chinese-style soup stock (I use a vegan one)
Instructions
(1) Boil the glass noodles in a small pot for 2–3 minutes.
Drain and set aside.
(2) Mince garlic and ginger.
Gently cook them in sesame oil over low heat until fragrant.
(3) Cut vegetables into bite-size pieces.
Add them to the pot and sauté lightly.
Lately I really like starting soups by lightly sautéing vegetables in sesame oil first.
The soup gets a deeper flavor.
(4) Add water and simmer until vegetables are tender.
Season with salt, pepper, soy sauce, and Chinese-style stock.
(5) Add the cooked glass noodles, turn off the heat, and stir in sesame seeds.
At the very end, I like adding a tiny drizzle of sesame oil for aroma.
If it’s just for adults, chili oil is really good too.
Coment