1 large or 2 small bunches
¼ c unhulled sesame seeds
1 lg. onion or 2 leeks
3-4 TB. mirin (rice cooking
wine) or 1 cp. white wine
2-3 cloves garlic, finely
2 TB. olive oil
8-9 cps. water or vegetable
stock or a combination
1 tsp. grated ginger
1/8 tsp. crushed red pepper
2-3 TB. Soy sauce if using
Pecorino Romano or Rice
greens and chop. Heat the oil in a soup pot. Wash sesame seeds and
drain in a fine mesh strainer. Add the seeds to the pot along with
garlic, ginger, crushed red pepper, and onions. Sauté, stirring
often, until seeds are golden brown. Add 8-10 cups water or stock,
bring to a boil, turn down flame and simmer 5 -10 minutes . Add
escarole and simmer 10 - 15 minutes more. Add Soy sauce and mirin or
wine to taste. Sprinkle with grated Pecorino Romano cheese or Rice
For a heartier soup, add organic sausage or
vegan sausage, sliced and added when you sauté the herbs.
Add a can of rinsed organic cannellini beans
instead of the sausage.
You can use endive or any hard dark leafy green
instead of escarole or a combination.
Instead of soy sauce, you can use 4-5 tsp.
miso. Chickpea Miso is nice in this soup.
Grate ginger on the small holes of a grater in
a circular motion. Grating it back and forth causes it to get
stringy. I have a ginger grate which is a small dish with sharp
prongs. I grate the ginger, then pour a little of the soup stock
over it to get it out of the dish (or off of the grater).
High quality soy sauce made the traditional way
has health benefits when used moderately and in cooking only.
Traditionally made soy sauce is a good source of amino acids and
glutamic acid. Because it is fermented it contains enzymes
that benefit digestion.