Ingredients :
- 1 tbsp ginger root, finely grated
- 4 cloves garlic, finely grated
- 8 cups water
- ½ lb mushrooms, chopped
- 1 tsp chili paste
- 2 tbsp soy sauce
- 2 tsp toasted sesame oil
- 4 scallions, chopped
- 16 oz firm tofu
- 4 medium carrots, chopped
- 8 oz dried spaghetti, soba,
- or any Asian noodles
- bean sprouts (optional)
additions
- chicken, pork, or beef
- peanuts, chopped
- cabbage, chopped
- kimchi
- chili peppers
- fresh cilantro
- daikon radish, sliced
Instructions :
- If you have time, freeze the ginger root for an hour before you start. It’s much easier to grate when frozen! Store the rest of the root in the freezer until the next time you need it.
- Drop the grated ginger root and garlic into a pot over medium heat. A few seconds later, once you can start to smell the garlic, pour in the water. Bring to a boil, then reduce the heat to low.
- Add the mushrooms, chili paste, soy sauce, and toasted sesame oil. Place a lid on the pot and let simmer for 20 minutes. Separate the white and green parts of the scallions. You’ll cook the white and save the green to sprinkle over the soup.
- Cut the tofu into four slices, then turn each slice into eight squares. Or just chop it up however you like.
- Add the tofu, carrots, and the white parts of the scallions to the broth. Cook about 10 minutes more, until the carrots are tender.
- Add the noodles and keep boiling until they soften, usually just a few minutes, although it depends on the type of noodles.
- Taste the broth. If it isn’t salty enough, splash in more soy sauce. Adjust the sesame oil and chili paste to your taste as well.
- Ladle the soup into bowls. For a little crunch, top with bean sprouts and the green bits of the scallions.
- If you have leftovers, you’ll find you like this soup even more the next day. Overnight, the flavors will infuse into the tofu, as well as combining with each other. You might want to store the noodles separately, though, because otherwise they’ll get soggy.
