Hello everybody! And happy new year 2018!
Today we will cook an awesome soup. It is very good for colds, although Pako and I usually eat every two days! It is super easy and in half an hour you can enjoy it.
As you now, we love use fresh products, and ginger is one of them. Ginger has a lot of properties: it has anti inflamatory effects, helps with gastrointestinal distress and makes an inmune boosting action. I used to put a piece of ginger in all my broths and it helps to us. I am not saying that this is the reason for not getting a cold, but this little things always helps to make you healthier.
We add sriracha too. Eating some spicy food when it is congested will serve as decongestant and expectorant, and may also have some analgesic properties.
Wakame has a lot of iron and calcium and for this soup is awesome. The flavour combines perfectly with the rest of ingredients.
This kind of ‘bread’ that I put on the top of the soup is yakifu. This is grilled and dried wheat gluten. It is very easy to find here in Japan, it is everywhere. You can find it in differents ways, for this soup we prefer this (shounaifu). Fu is pretty tasteless. It’s like a little sponge that absorbs the flavour. You can throw into the soup a minute before ends but if you simmer it for too long, it will start to disintegrate. You can put it directly on top of the dish, but you have to soak in to the soup before eat it.
Soba is completely optional. If you prefer another type of noodles or pasta soup is perfect too. If you choose use another type of pasta, just follow the manufacturer’s instructions.
Shall we start? =)
GINGER AND SRIRACHA SOUP
- sesame oil
- 2 cloves garlic
- 3cm grated fresh ginger
- 1 leek
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1l vegetable stock
- dry wakame
- okinawan soba (optional)
- tofu (optional)
- sriracha sauce.
- Heat the sesame oil in a pot.
- Chopp the garlic and the leek, add into the pot with the grated fresh ginger. Cook it until fragant, 1 or 2 minutes.
- Add the vegetable stock. Bring it to a boil.
- tAdd soy sauce and mirin.
- Cut in blocks the tofu and add it.
- Let it simmer 10 minutes more.
- Add okinawan soba, simmer 2 minutes and turn off the heat.
- To serve, put soba and tofu in a bowl. Add the soup. You can add some scallions on top, wakame and the shounaifu. Add as much sriracha as you prefer (be careful, it is hot!).