A nice spicy and filling soup, inspired by a recipe from 101Cookbooks ↗️. In the base, there is only cabbage and potato in it, but you can enrich it yourself with various toppings. Make the soup delicious in the summer with some cherry tomatoes. For extra protein, you can small Cubes tofu to it.

This dish contains Toban Djan, a spicy pepper paste based on fermented peppers from the Sichuan province in China. This determines the taste of the soup. This is not for sale in the supermarket, but readily available at the toko.Asian ingredients ↗️ gives a more detailed explanation and has a list of what is sold. I use Lee Kum Kee's version myself, because it's pretty easy to get. In the originalrecipe ↗️ states that you can substitute it for another type of spicy pasta. I haven't tried this.

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ingredients

for 4 people

1 tbsp

sesame oil
2 cloves

garlic pressed
1 bunch

spring-onion Chopped or half an ordinary onion
2 cm

ginger grated or finely chopped
1 tbsp

Toban djan or any other spicy pasta
500 ml

water
1 tbsp

miso het liefst rode, maar witte kan ook
1

soy sauce
250 g

waxy potato peeled and diced
250 g

chinese kool overlangs in vieren en daarna in smalle reepjes
200 g

Cherry tomatoes
2 tbsp

tahini

Preparation

step 1

Heat the sesame oil in a large saucepan. Add the ginger, garlic and spring-onion and heated until the odors are released

step 2

Add the toban djan and fry for 30 seconds

step 3

First, add the miso, soy sauce and a small part of the water and stir it together until well combined. Then add the rest of the water and taste if it is well seasoned

step 4

Add the potatoes, bring to the boil and let it simmer until barely cooked, about 7 minutes

step 5

Add the cabbage and any other toppings, and let it sit for a few more minutes simmer

step 6

Stir the tahini into the soup and serve. Finish the soup with some fresh basil, chives or the green of a spring-Getaway

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