{"id":43079,"date":"2017-03-28T17:00:05","date_gmt":"2017-03-28T21:00:05","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=43079"},"modified":"2017-03-28T19:08:35","modified_gmt":"2017-03-28T23:08:35","slug":"ginger-white-soup%e7%9c%9f%e3%81%a3%e7%99%bd%e7%94%9f%e5%a7%9c%e3%82%b9%e3%83%bc%e3%83%97","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=43079&lang=en","title":{"rendered":"Ginger White Soup<br>\u771f\u3063\u767d\u751f\u59dc\u30b9\u30fc\u30d7"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-43080 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/03\/35-2.jpg\" alt=\"35\" width=\"568\" height=\"428\" \/><\/p>\n<p>I can certainly feel that spring is just around the corner, but we still have cold days when I crave for soup.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-43081 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/03\/30-3.jpg\" alt=\"30\" width=\"510\" height=\"717\" \/><\/p>\n<p>When I make soup, I usually make a big batch because it often seems to taste better the next day.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-43082 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/03\/34-1.jpg\" alt=\"34\" width=\"568\" height=\"428\" \/><\/p>\n<p>For some reason I wanted to make all white soup.<\/p>\n<p>I think it turned out very pretty.<\/p>\n<p>I usually chop napa cabbage into bite sized pieces, but when we had a hot pot at a local Chinese restaurant they served whole leaves.<\/p>\n<p>I liked the look of them in the soup, and for this soup I decided to do the same.<\/p>\n<p>This is a mild tasting kind of soup where I can really appreciate the true taste of each ingredient.<\/p>\n<p>I usually like to use firm tofu for a lot of my cooking, but for this soup I definitely prefer the soft one.<\/p>\n<p>I love it when the tofu feels so soft and it melts in my mouth.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-43083 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/03\/40-3.jpg\" alt=\"40\" width=\"510\" height=\"717\" \/><\/p>\n<div id=\"recipe\"><strong>Ginger White Soup<\/strong> <\/p>\n<p>canola oil<br \/>\n2~4 cloves garlic, chopped<br \/>\n1 tablespoon chopped ginger<br \/>\n1 onion, sliced<br \/>\n2 cups cauliflower<br \/>\nwater<br \/>\n2~4 cups soy milk<br \/>\n1\/2 can corn<br \/>\n1\/2 package soft tofu, cut into bite-sized pieces<br \/>\n5~10 napa cabbage leaves<br \/>\nsugar<br \/>\nsalt and pepper<br \/>\nsesame oil<br \/>\nchopped chive<\/p>\n<p>1. Cook garlic, ginger, and onion in oil.<br \/>\n2. Add cauliflower and continue to cook for a few minutes.<br \/>\n3. Add water to cover the cauliflower. Boil and then turn down to low-medium heat.<br \/>\n4. Add soy milk. Continue to cook.<br \/>\n5. Add corn, tofu, napa cabbage, sugar, salt, and pepper.<br \/>\n6. Serve with sesame oil and chive.<\/p><\/div>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-43084 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/03\/26-1.jpg\" alt=\"26\" width=\"510\" height=\"717\" \/><\/p>\n<p>A walk by the Mississippi River. One of my favorite walking\/jogging courses. I keep thinking about putting this winter coat away, but it seems like I need to wait for a few more weeks&#8230;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I can certainly feel that spring is just around the corner, but we still have cold days when I crave for soup. When I make soup, I usually make a big batch because it often seems to taste better the next day. For some reason I wanted to make all white soup. I think it [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19,12,20,28,29],"tags":[],"class_list":["post-43079","post","type-post","status-publish","format-standard","hentry","category-leaf-vegetabes","category-soup","category-tofu","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/43079","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=43079"}],"version-history":[{"count":9,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/43079\/revisions"}],"predecessor-version":[{"id":43126,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/43079\/revisions\/43126"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=43079"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=43079"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=43079"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}