The sappy thing to say about TJ’s is that it’s always there when you need it. Last fall, when we moved to Seattle six weeks before the rest of our kitchen arrived, TJ’s provided.
A few nights ago, our household was blanketed by whatever virus is going around. Between all the coughing and nose-blowing we could hardly hear each other speak, and there was no doubt that hot soup was in order. I was feeling the Japanese food vibe, but making real Japanese dashi (soup stock) was out of the question. I turned to the box of Soy-Ginger Broth that I bought on a whim at TJ’s a few weeks ago, plus a few other things I’d been meaning to use:
I like to add a little spice to my soup when I’m sick – here, the most appropriate addition seems to be shichimi, a Japanese spice mixture that comes in handy little red-topped bottles. We keep one in our lunch bag for the ski hill, should we fall prey to mid-morning Cup Noodle and need a little zip. Here’s what it looks like:
A moment of silence, please, for the inventor of instant ramen, who died this week.
And the soup: