Ginger-Sesame White Beans and Kale

Instructions

1. 1.

   Heat 1 tablespoon of neutral oil in a large pot over medium heat. Add the white parts of the scallions and sauté for 2 minutes.

2. 2.

   Add the minced ginger and cook for an additional 1 to 2 minutes.

3. 3.

   Add the sesame oil, butter beans, chili oil, shichimi togarashi, and salt, then sauté for 2 minutes.

4. 4.

   Add the chopped kale, water, and grated carrots. Bring the mixture to a boil. Reduce the heat to low and let it simmer for 15 to 20 minutes.

5. 5.

   Taste and adjust the seasoning of the broth with more salt, sesame oil, or chili oil as needed. Stir in half of the reserved minced scallion greens.

6. 6.

   Scoop out ½ cup of the broth. Add the tahini to this broth and whisk until smooth. Pour it back into the pot and simmer for another 5 minutes.

7. 7.

   Turn off the heat. Ladle the soup into bowls and garnish with the remaining minced scallions. Add toppings as desired, such as crispy shallots, chili oil, sesame seeds, or an extra drizzle of sesame oil. Enjoy!