The first time that I made a really good chicken soup (documented here), it felt like I’d translated an ancient Jewish text–the Dead Soup Scrolls–and that the resulting soup was irrefutable, everlasting, not-to-be-tampered with. Then, over time, I began to realize that the recipe, which is really just a formula for a very concentrated chicken stock, flavored with root vegetables, and freshened up with more vegetables and dill at the end, was really just that: a formula. A guideline. You could play around and the Jewish police wouldn’t arrest you. So, a few weeks ago, when I had the start of a pretty nasty cold, I decided to integrate some of the flavors that make ramen so curative when colds start to hit hard. And the results were tremendous indeed.
Meet your new favorite weeknight dinner. It asks only a few things of you: that you have a cluster of esoteric ingredients on hand (chili paste, rice vinegar, toasted sesame oil), and also a few familiar ones (ginger, soy sauce, peanut butter). It asks you to boil water and to blend things up in your blender. But approximately 20 minutes after you start, you’ll have the plate of food that you see above and, on a hot summer’s eve, you’ll find that very satisfying.