Friday, June 20, 2014
Simple Soy and Scallion Soup
In order to gain a sense of relief from my ever-swelling sinus cavities, I wanted to make a simple soup using whatever I had on hand. Luckily, I made some chicken stock a few months back and froze it into 2-cup blocks, so that was a start. This particular batch of stock was light on the chicken and about 70% parsnips and carrots, so it was REALLY sweet. Like, big ol' spoon full of honey sweet. (Truthfully, I only made the stock to use up a ton of parsnips before they went bad, so I'm not sure what I expected.) In any case, I figured I needed to add some assertive savory flavors to balance things out, because I'm not particularly a fan of sweet things. I turned toward some ramen-esque inspiration with tamari and white pepper, along with a few other additions, topped off with a big handful of scallions. After 15-20 minutes - and that includes melting the block of stock - I was on my way to feeling a bit better.
Soy and Scallion Soup
Makes 1 bowl, but can be multiplied
Click here for a printable recipe
2 c. chicken or vegetable stock
1 clove garlic, lightly smashed
3 T. reduced-sodium tamari (Note, if you're using boxed/canned stock you might start with 1 T. and adjust from there)
1/4 t. white pepper
2 oz. thin spaghetti or other pasta
1/4 c. scallions, thinly sliced - white and green parts separated
1/4 t. rice wine vinegar
1/8 t. sesame oil, plus more for serving
In a small sauce pot bring the stock, garlic clove, tamari and white pepper to a boil. Add pasta and the white and light green parts of the scallion and cook until pasta is al dente. Stir in the rice wine vinegar and sesame oil, and remove garlic clove. Taste and adjust tamari and white pepper as desired. Serve garnished with scallion greens and, if desired, a few drops of sesame oil.