Sometimes something is so good you feel the need to commit it to memory immediately, and this is exactly what I’m doing right now. I think it’s good because it is easy, quick, healthy and tasty and can be used as a way to create a simple weeknight dinner from whatever veggies and protein you have in the fridge without going to the shops again.
I haven’t had the chance to make it for you in person yet as I made it in London while you’re still in Japan, but you’ll be here before long and then I can make it for you whenever you like. 😊
A&A’s Tahini Dashi Chilli Soup with Everything
Makes enough for 1 person
SHOPPING LIST
1 x dashi packet
Heaped tablespoon tahini
Veggies (whatever you like, but Asian greens, courgettes and anything else good in soup goes well)
Protein (Tofu/leftover rotisserie chicken/whatever you have)
Carb (could be a handful of cooked orzo or noodles like udon)
Splash soy sauce
Quarter teaspoon sugar
Heaped tablespoon chilli oil
Spring onions (if you have them)
HOW TO MAKE
1. Put about 500ml of water in a pan and bring to the boil. Add the dashi and splash of soy and a little salt and sugar. Add chopped spring onions (if using).
2. Use a little of the water to temper the tahini. Tempering the tahini will help make the soup smooth and not bitty. To temper the tahini, put it in a bowl and add a little liquid from the pan at a time, stirring a lot. Keep the tahini separate from the main pot for now.
3. Add your chilli oil ad adjust seasoning to taste, using more soy if needed.
4. Cook your carbs separately.
5. Add your veggies and (if it needs cooking) the protein. Cook till done. When everything is cooked, turn off the heat and stir through the tahini. Boiling the tahini will make it separate.
6. Add the carbs to the serving bowl (and the protein if it doesn’t need cooking).
7. Spoon over the broth and serve.