Broccoli Soup with Sesame and Ginger
6 servings
30 minutes
Broccoli soup with sesame and ginger is a refined dish of Pan-Asian cuisine that combines the freshness of vegetables with the depth of Eastern aromas. Ginger adds a pleasant spiciness, sesame oil enriches the soup with nutty notes, and tamari sauce adds a distinctive umami flavor. Originally, such soups were created in Asia as a light, warming dish capable of supporting the body's balance. The taste of this soup is a harmony of spiciness and softness, where broccoli remains tender yet textured, while pickled ginger and sesame provide elegant accents. It can be served as a standalone dish or as the first course of a meal. It fits perfectly into the diet of those seeking healthy yet flavorful food.
1
The combination of ginger, sesame, and tamari sauce turns a regular broccoli soup into an Asian dish.
2
Set aside 2 cups of the smallest broccoli florets.
- Broccoli florets: 800 g
3
Boil 8 cups of water with fresh ginger and salt in a large pot. Add the remaining 8 cups of broccoli; cook for 5-7 minutes until the broccoli turns light green and becomes tender.
- Fresh ginger root: 1 piece
- Salt: 1 teaspoon
- Broccoli florets: 800 g
4
Place the broccoli in the blender, discard the ginger. Carefully add the water in which the broccoli was cooked, tamari, oil, pickled ginger, and marinade to the blender. Blend until smooth.
- Tamari sauce: 2 tablespoons
- Sesame oil: 1 tablespoon
- Pickled ginger: 5 g
- Marinade: 1 tablespoon
5
Pour the soup into a pot and heat it over low heat. Add the remaining 2 cups of broccoli florets and simmer the soup for 5-7 minutes until the broccoli is tender. Season with salt and pepper to taste. Serve with pickled ginger and sesame.
- Broccoli florets: 800 g
- Salt: 1 teaspoon
- Roasted sesame: 1 tablespoon
- Pickled ginger: 5 g