Ginger Tofu Soup

The ginger binge continues with this soup that I recreated the other night. This is the soup that the sushi guy makes for us at work occasionally. He does it all quietly and on the sly, using ingredients "borrowed" from other departments, until the aromas of frying onions and ginger start wafting out of his rice cooker and into the store. Ginger is not sneaky.

Andy's Tofu Soup

3 T olive oil
1 small red onion, halved lengthwise and thinly sliced crosswise
1 or 2 inches of fresh ginger root, finely chopped
3 cloves garlic, very thinly sliced or minced (optional)
1 quart good stock (chicken or vegetable) or bouillon in a pinch
1 quart water
2 handfuls peeled, deveined large shrimp, sliced (optional)
1/2 pound diced ham (optional)
1 block firm tofu, cut into 1/2" dice
4 scallions, finely sliced
soy sauce, pepper and cayenne to taste
1/4 c corn starch dissolved in 1/2 c water

Heat the olive oil over medium-high heat in a large pot. Add the onions and saute until they are softened a bit. Add the ginger and continue cooking until the onions start to brown. Add the garlic and toss about for a minute. Pour in the stock and water and bring to a simmer. If the shrimp are raw, add them first and cook for a little while. Otherwise, add the shrimp, ham and tofu and bring to the simmer again. Add the scallions, season to taste, and stir in the corn starch to thicken the soup nicely. Feeds many.