A summer cold is some of the worst thing I have ever endured. (Well! child birth might be a bit worse)
But it is really not fun at all, I think it is the heat that makes it worse.
So when my son started sniffing and being a big baby, I felt for him. Not that I wouldn’t normally of course, but we know the saying about men and being sick,right?
But in this case I wanted to make him a treat to make him better fast. This is a bit spicy, to get your body working, but you as always you can adjust the heat as wished.
- 1 Tbsp sesame oil
- 1 heaping Tbsp chopped fresh ginger
- 2 cloves garlic, diced
- ½ a jalapeno, seeds removed and thinly sliced
- 6 cups low-sodium vegetable broth (preferably one without tomatoes, such as Whole Foods 365 Organic)
- 3 green onions plus extra for serving, sliced
- 3 Tbsp reduced sodium soy sauce
- 1 tsp rice vinegar
- 3 baby bok choy, chopped
- 1 red pepper, thinly sliced
- 1 carrot, peeled and sliced into very thin coins
- 7 oz extra-firm tofu, cubed
- 5 oz noodles
- chopped cilantro, for serving
- sriracha sauce, for serving
- Heat sesame oil in a large pot over medium high heat.
- Then add ginger and garlic and saute 2-3 minutes.
- Then add jalapeno, vegetable broth, and green onions.
- Let it simmer 10-15 minutes under a lid.
- While waiting for the soup cook noodles according to package directions.
- Then drain and set aside. The soup will go murky if the noodles are cooked in the broth.
- Back to the soup: Add soy sauce, rice vinegar, vegetables, and tofu, and cook on low heat until veggies are heated through, 1-2 minutes. Add the noodles and heat for 1 more minute, until both noodles and broth are hot.
- Now Serve alongside sliced green onions, chopped cilantro, and sriracha.
- Note: This soup is best eaten immediately, as it won't reheat well when vegetables and noodles have been mixed.
Read more at: http://www.coffeeandquinoa.com/2013/01/asian-noodle-soup-to-cure-a-cold-vegan/
Photo Credit: Joy