Step 1

While the sesame oil is heating in a large pot, chop and smash the ginger and garlic into a paste. Sauté the paste along with the scallions (or onion) for a few minutes, until aromatic. Add the tobanjan and stir well for 30 seconds. Add a splash of the water along with the miso and soy sauce. Add the rest of the water and bring to a simmer. Taste and adjust with more soy sauce or more tobanjan if needed.

Step 2

Add the potatoes and simmer until just soft. Stir in the cabbage and any tofu, tomatoes, and other summer produce you're using. Allow to cook for a few minutes, and then stir in the tahini. Serve the soup topped with a drizzle of lemon oil, slivered basil, scallions and/or chopped chives.