Sunday, February 16, 2014

Spicy Asian Noodle Soup to Cure What Ails You

Now that everyone's over the initial excitement of being snowed in or polar vortex-ed in or the whole "there's two inches of snow on the ground, shut down the city!" debacle going on down south, I'm jealous, #SouthUSProblems, we're all leaving the house and interacting with each other again. We all know what happens when masses of people start hanging out together in indoor spaces with no ventilation. That's right, flu and cold season is officially upon us!

Thanks to my mother's somewhat questionable habit of always leaving our milk and leftovers out on the kitchen counter all night serving it to us the next day without hesitation, I have an platinum strength immune system and an iron stomach. In short, I don't get sick apparently. Even when I spend all night cuddling and being coughed upon by my extremely sick boyfriend. Hooray.

Anyway, bragging over. Watch, the universe will decide to teach me a lesson in egoism and make me sick tomorrow. I wanted to give you a soup recipe that I'm convinced will cure you or at least make you better enough to go back to functioning. Inspired by Vietnamese Pho and all those other super delicious Asian soups with those amazing toothsome noodles and spicy light flavors, this is our new go-to sick-baby* soup:

Spicy Asian Noodle Soup
- Yields about 4 sizable servings
  • 1 Tbsp oil (olive, grapeseed, sesame, your choice)
  • 1 generous tbsp grated fresh ginger
  • 2 cloves garlic minced
  • 1 jalapeƱo seeded and minced
  • 6 cups water (include a vegetable bullion cube) or vegetable stock
  • 3 green onions thinly sliced, reserve a tablespoon or two for garnish
  • 3 Tbsp reduced sodium soy sauce 
  • 1 generous tsp rice vinegar
  • 2 baby bok choy chopped
  • 1/2 red pepper sliced thinly
  • 1 carrot sliced thinly
  • 7 oz extra-firm tofu cubed
  • Generous serving of soba noodles (Mine comes in packages of 3, I used one package)
  • Couple tablespoons chopped cilantro
  • sriracha sauce, for serving
  1. Begin preparing the soba noodles. Follow package directions and boil in a separate pot. Drain and set aside in a bowl with a little oil to keep the noodles from sticking together.
  2. In a large pot, heat oil over medium heat until hot. Then, add ginger and garlic and saute until fragrant, 2-3 minutes. 
  3. Add jalapeno, vegetable broth, and green onions to the ginger and garlic and bring to boil. Then, reduce to simmer.
  4. Add soy sauce, rice vinegar, vegetables, and tofu, and simmer until veggies are heated through, 2-3 minutes. Then remove from heat.
  5. Pile desired amount of soba noodles in the bottom of individual bowls, ladle soup on top and garnish with reserved green onions, cilantro, and desired amount of sriracha sauce.
  6. Eat and be cured.

Honestly though, I'd make this even if we were spry and healthy. It's that good. Enjoy and get better!

*Um, I feel the need to add a disclaimer, sick-baby as in that giant baby of a boyfriend/girlfriend/friend/roommate/adult who's sick, not an actual sick infant… 

1 comment:

  1. I'm so making this soup ASAFP! If not this week, then next week!!!!!!