Today, craving the Asian greens (mini bok choy or something similar) staring at me from the vegetable drawer, I decided to go for a garlic broth with other Asian flavors that wouldn't be out of place in a Thai or Chinese soup. First I sweated (well, browned by accident) minced shallots, then added sliced ginger, a good amount of minced garlic, and a few cumin seeds and szechuan peppercorns for complexity and an exotic tone. Once the mixture was fragrant, I added enough water for my bowl of soup and a few cilantro stems to help the ginger freshen up the otherwise rather "brown" tasting broth. Halfway through the 20-minute simmer (longer might be better here), I added ground black pepper. After simmering, I strained everything out of the broth and added plenty of salt. I find that soup takes a relatively massive amount of salt, to the point of actually tasting the salt just a bit, to bring out peak flavor. I simmered some quartered mushrooms in the broth for a few minutes, then brought the whole thing to a boil, added the greens (I boiled these in the broth to retain as much of their nutritional value as possible), and finished with sliced green onions and dried chili flakes.
Satisfying, nourishing, a little (too) spicy on the back of the throat. Good lunch. Next time: drop a beaten egg, perhaps tempered, into the hot broth.
