Now that spring is on the way, I am digging out my collection of spring soups. This one makes 2 servings and is quick to prepare so its perfect for two.
Ingredients
1 Tbsp. extra-virgin olive oil or vegetable oil
3 garlic cloves, thinly sliced
1 ” piece ginger, peeled, finely chopped
2 Tbsp. miso
1 Tbsp. soy sauce
2 tsp. unseasoned rice vinegar or apple cider vinegar
½ tsp. toasted sesame oil
½ tsp. Aleppo-style pepper or ¼ tsp. crushed red pepper flakes, plus more for serving if desired
2 oz. shiitake or crimini mushrooms, trimmed, thinly sliced
1 cup mixed peas (such as baby and/or trimmed snow and/or sugar snap, halved if large)
1 pkg. silken tofu or 50 gr. yuba sheets
Kosher salt
Preparation
Step 1
Heat olive oil in a medium saucepan over medium. Cook garlic and ginger, stirring often, until softened and very fragrant, about 3 minutes. Add 3 cups of water. Combine miso and 2 Tbsp. water in a small bowl and stir to dissolve miso. Whisk into aromatics, then add soy sauce, vinegar, sesame oil, and ½ tsp. Aleppo-style pepper. Increase heat to medium-high and bring to a simmer. Reduce heat as needed to maintain a simmer and cook until flavors come together, about 10 minutes.
Step 2
Add mushrooms and peas and cook until crisp-tender, about 3 minutes. Gently stir in the drops of spoonfuls of the tofu or sliced yuba (a few turns of a spoon will be enough to set it into ribbons without blasting it apart) and cook until just set, about 2 minutes.. Season with salt.
Step 3
Ladle soup into bowls and sprinkle with more Aleppo-style pepper if desired.
