![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
truelove(Icon because we can all use more cats on the internet in This Time Of Plague.)
This is a calorically dense, stomach-friendly, and easily digested soup.
Should you find yourself cooking for someone for whom every calorie counts and for whom either chewing or swallowing anything solid is difficult, this is a worthwhile recipe! It packs ~1350 calories and ~26g protein into slightly more than a quart of a soup that can be drunk without any chewing.
You will need to have a decent Asian market near you to acquire many of these ingredients; I am not prepared to offer advice on substitutions at this time, sorry! I primarily buy mine at H-Mart, my local Korean/Asian supermarket.
(H-Mart is, somewhat unrelatedly, far and away the least stressful grocery store for me to be in, in This Time Of Plague. Mask compliance, including masks being worn properly, is far and away the best I've seen and additionally they require shoppers to wear gloves!)
This recipe contains: ginger, brown sugar (refined sugar, molasses), soy, fish (anchovy; dried, smoked, fermented fish), coconut, citrus (lime, leaf and juice), lemongrass
ingredients:
2" piece of fresh (or 5 slices of dried) galangal or ginger, peeled and thinly sliced
6 kaffir lime leaves
1 stalk lemongrass, white part only1, chopped into at least quarters
560 ml (19 oz.) coconut cream (ie, 1 large can of Aroy-D coconut cream)
385 ml (13 oz. or ~1.5 cups) homemade miso soup2
30ml (2 tbsp.) fish sauce
1 tsp. brown sugar
15-60ml (1-4 tbsp.) lime juice (optional/to taste)
312g (11 oz.) silken tofu (ie, 1 tube)
instructions:
Combine coconut cream and miso soup. Add galangal/ginger, lime leaves, and lemongrass. Bring to a boil; reduce heat and simmer for 10 minutes, stirring occasionally. Skim out ginger, lime leaves, and lemongrass. Mix in fish sauce, brown sugar and—optionally—lime juice. Add tube of silken tofu to soup, breaking up into chunks as you squeeze it out of the tube. Simmer for another 5-10 minutes. Serve warm.
1Treating lemongrass is much like treating a green onion: take off the outer layer if it looks particularly grungy; trim the woody parts at the top off. Chop remaining lemongrass to lengths desired (I do knuckle-length pieces, ~1").
2To make miso soup from scratch: warm 385ml-480ml (1.5-2 cups) dashi3. Combine with 30ml (2 tbsp.) miso paste (white or yellow, preferably).
3To make dashi from scratch: combine 10g dashi kombu (dried seaweed), 10g bonito flakes, and ~1 litre water in a stockpot. Bring to a boil. Reduce to a simmer for at least 30 minutes, until stock achieves light golden colour. Strain.
This is a calorically dense, stomach-friendly, and easily digested soup.
Should you find yourself cooking for someone for whom every calorie counts and for whom either chewing or swallowing anything solid is difficult, this is a worthwhile recipe! It packs ~1350 calories and ~26g protein into slightly more than a quart of a soup that can be drunk without any chewing.
You will need to have a decent Asian market near you to acquire many of these ingredients; I am not prepared to offer advice on substitutions at this time, sorry! I primarily buy mine at H-Mart, my local Korean/Asian supermarket.
(H-Mart is, somewhat unrelatedly, far and away the least stressful grocery store for me to be in, in This Time Of Plague. Mask compliance, including masks being worn properly, is far and away the best I've seen and additionally they require shoppers to wear gloves!)
This recipe contains: ginger, brown sugar (refined sugar, molasses), soy, fish (anchovy; dried, smoked, fermented fish), coconut, citrus (lime, leaf and juice), lemongrass
ingredients:
2" piece of fresh (or 5 slices of dried) galangal or ginger, peeled and thinly sliced
6 kaffir lime leaves
1 stalk lemongrass, white part only1, chopped into at least quarters
560 ml (19 oz.) coconut cream (ie, 1 large can of Aroy-D coconut cream)
385 ml (13 oz. or ~1.5 cups) homemade miso soup2
30ml (2 tbsp.) fish sauce
1 tsp. brown sugar
15-60ml (1-4 tbsp.) lime juice (optional/to taste)
312g (11 oz.) silken tofu (ie, 1 tube)
instructions:
Combine coconut cream and miso soup. Add galangal/ginger, lime leaves, and lemongrass. Bring to a boil; reduce heat and simmer for 10 minutes, stirring occasionally. Skim out ginger, lime leaves, and lemongrass. Mix in fish sauce, brown sugar and—optionally—lime juice. Add tube of silken tofu to soup, breaking up into chunks as you squeeze it out of the tube. Simmer for another 5-10 minutes. Serve warm.
1Treating lemongrass is much like treating a green onion: take off the outer layer if it looks particularly grungy; trim the woody parts at the top off. Chop remaining lemongrass to lengths desired (I do knuckle-length pieces, ~1").
2To make miso soup from scratch: warm 385ml-480ml (1.5-2 cups) dashi3. Combine with 30ml (2 tbsp.) miso paste (white or yellow, preferably).
3To make dashi from scratch: combine 10g dashi kombu (dried seaweed), 10g bonito flakes, and ~1 litre water in a stockpot. Bring to a boil. Reduce to a simmer for at least 30 minutes, until stock achieves light golden colour. Strain.