When I picked the kids up from school yesterday, I had a telltale feeling in my sinuses that something was not right. By the time I made it in the door, I was glad to be near the kleenex box. I decided to fry up some garlic and ginger to make an immunity-boosting soup to stop the cold in its tracks.
All I wanted to do was eat my soup and cuddle up on the couch for the evening so it wasn’t going to be fancy – just the basics of a decent meal with enough ginger to kick the cold without causing a fuss from the kids. Luckily, I am able to bury plenty of ginger and garlic in a soup without paying for it with whine as long as the garlic has mellowed from being cooked.
I grabbed some rice noodles, tofu, mushrooms and shredded a carrot and got to work. It didn’t take long and it was just what the doctor ordered.
- 1 Tbsp sesame oil
- 2 cloves garlic, minced
- 1 inch of fresh ginger, minced
- 1 cup mushrooms
- 1 block of tofu, cubed
- 1 carrot, shredded
- 1 litre vegetable stock
- 2 Tbsp soy sauce
- 1 Tbsp mirin
- rice noodles, cooked according to directions on package
- sesame seeds
- hot sauce
Fry the garlic and ginger in the sesame oil on medium heat until browned. Add the mushrooms and tofu and cook until the mushrooms release their juices. Add the carrots and stir. Add the stock, soy sauce and mirin and turn up the heat to bring to a boil. Once it is boiling, turn it down to simmer and prep the bowls.
The noodles should be cooked and drained. Divide the noodles among the bowls. Pour the broth and vegetables over the noodles. Garnish with sesame seeds (I used white and black), chives and hot sauce. Enjoy!
I woke up this morning feeling healthy – I think I’ve managed to kick it. I had some leftover soup for lunch so I’m sure that helped too. What do you do to keep the sniffles away?