About the Recipe
This is one of my favorite soups and was inspired by a recipe we made in a cooking class at work. If you feel like you might be getting sick, you can add extra raw garlic at the end and squeeze in plenty of fresh lime. Let the fragrant broth and nourishing vegetables warm you from the inside out. To me, it’s the best medicine—even better than chicken soup!
Ingredients
Stock
8 cups of water
4 bullion cubes ( I like Edwards and sons best the no chicken is my favorite)
4 cloves garlic chopped ( cone 1)
3 large shallots sliced (cone 4)
2 whole star anise pods
2 inch piece of ginger sliced (cone 4)
2 to 3 cinnamon sticks
1 tablespoon coconut aminos or tamari sauce
2 sliced shiitake or portobellos mushrooms
Noodles and Toppings - Choose your favorites:
6 Tbsp Miso - I used white
2 limes cut in half
2 tsp chili paste ( I like Sky Valley's Sambol Oelek) to your desired heat
1/4 - cup sliced scallions (1-2 scallons)
1 head bok choy or other greens sliced
Red bell pepper sliced (cone 3)
1 medium carrot sliced (cone 5)
1/8 red cabbage sliced (cone 4)
1/4 cup Thai Basil - chiffinade or whole
1/4 cup fresh cilantro - chopped
1/4 cup fresh mint leaves - chopped or whole
2 cups mung bean sprouts
salt to taste after the miso is stirred in
Mung Bean, Rice, Raman or Buckwheat Noodles
Nori sheets cut into smaller pieces
Choose a Protein: (My favorites are below)
Diced high protein Tofu
Prawns
Chicken
Preparation
In a large pot heat the broth ingredients, bring to a simmer and cover for 20 min.
Cook the noodles according to the packages
Cut up all the toppings including the proteins. If using animal protein cook it separately and add in at the end with the vegetables.
Mix in the proteins and noodles and cook for 5 min more.
Ladle broth into a large bowl
Squeeze half a lime, 1 1/2 Tbsp of miso into each bowl along with desired amt. of chili paste.
Add all the topping you like mix in let sit a few minutes
Salt as needed
Enjoy