Ingredients

• 1 tablespoon toasted sesame oil
• 1 tablespoon minced ginger
• 2 tablespoons minced garlic
• 8 scallions or ½ an onion, finely chopped
• 1 tablespoon tobanjan (or other spicy paste – curry, etc.)
• 5 cups water
• 1 tablespoon miso (preferably red)
• 1 tablespoon soy sauce
• 2 cups waxy potatoes, cut into 1/2 – inch cubes
• 2 cups chopped green cabbage
• 1/4 cup good-quality tahini
• add-ins: tiny tofu cubes, quartered cherry tomatoes, bite-sized segments of yellow beans, corn
• topping ideas: lemon olive oil, slivered basil, more scallions, chives

Directions

1. While the sesame oil is heating in a large pot, chop and smash the ginger and garlic into a paste. Sauté the paste along with the scallions (or onion) for a few minutes, until aromatic. Add the tobanjan and stir well for 30 seconds. Add a splash of the water along with the miso and soy sauce. Add the rest of the water and bring to a simmer. Taste and adjust with more soy sauce or more tobanjan if needed.
2. Add the potatoes and simmer until just soft. Stir in the cabbage and any tofu, tomatoes, and other summer produce you're using. Allow to cook for a few minutes, and then stir in the tahini. Serve the soup topped with a drizzle of lemon oil, slivered basil, scallions and/or chopped chives.