by Mabi David
Subscribers usually have a go-to recipe every Wednesday to finish the last of the produce in their tampipi, before the next farmshare comes. This one is inspired by the Japanese zosui soup, and is reminiscent of the different kinds of sinabawang kanin that we Pinoys love doing when dining on soupy ulam. Comforting on cooler evenings, you can of course make it on other days of the week, especially when you want something soothing.
2 inches of ginger
4 onion leeks
1 sayote, peeled and sliced thinly
1 daikon radish, peeled and cut into chunks
3 cups dashi or veggie broth or water
1 Tbsp soy sauce
2 Tbsp miso
1/2 cup silken tofu, cut into cubes
pinch of sugar
sesame oil
seaweed
cooked rice
- Peel and slice ginger into matchsticks.
- Slice white parts of the leeks into matchsticks or juliennes and the green parts into thin rounds.
- In pot, add dashi, ginger, julienned leeks, sayote, radish, soy sauce, and sugar. Simmer with a lid until radish and sayote are tender.
- Place 1/4 cup of the broth into a small bowl and dilute the miso. Transfer the miso broth into the pot. Taste and adjust. (If you used water, you might have to adjust the amount of miso and/or soy sauce.)
- Gently place silken tofu on top of the vegetables. Cover and let cook for 5 minutes.
- Turn off the heat then drizzle with sesame oil. Stir gently.
- In a bowl, place 1/2 cup of cooked rice. Add enough soup and vegetables to cover the rice. Garnish with seaweed, sesame seeds, and the green parts of the leeks.
You can add slices of dried shiitake or your protein of choice at step 3. Make sure they are fully cooked before proceeding to step 4. You can also add scrambled egg at step 5.
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