Sigh — It’s true, you read correctly. I officially have a cold… How did this happen to me? The kids aren’t sick, hubby isn’t sick, but… I did go grocery shopping earlier this week and must have been infected then. **smiling. Oh well, just a good excuse to make some yummy, warming soup. And I’m certainly okay with that.
The broth comes together in no time. Veggie stock, or if you’re in a real pinch like I was today, water and vegetable bouillion paste. (Better than bouillion brand) (Yes, forgive me – my poor congested head decided to go the easy route which meant msg, and high sodium)
Added some slices of ginger and garlic to work their healing capabilities. Along with some tamari, sesame oil (just a bit for flavor), rice wine vinegar, and of course the always option, but I gotta have it – Sriracha sauce. (aka Rooster Sauce.)
Every time I’ve made this soup, it’s a little bit different. It’s truly the broth that stays consistent, and the veggies present are the part that differs. Please feel free to improvise depending on what you may have in the fridge. I’ve used different mushrooms, sugar snap peas, kale, green beans, bean sprouts– if you think it’ll work, Go for it! And the tofu, completely up to you too! Sub in a bean, or leave it out. Again this soup is so forgiving. You’ll see. 🙂
- 6 cups vegetable broth (or sub in water with appropriate bouillion ratio)
- ½ tsp sesame oil
- 2 tbsp tamari or soy sauce
- 4 slices of fresh ginger. (Peeled)
- 3 garlic cloves halved
- 1 tsp sriracha sauce (Optional)
- 1 tbsp Rice vinegar
- 5-6 cups Chopped Veggies (Zuchinni, Red Pepper, Mushrooms, Carrots, Bok Choy, Bean Sprouts, etc.
- ½ block on tofu, cut into small cubes.
- Chopped Green onion, Cilantro, Sesame seeds for garnish / additional flavour.
- In a large pot, combine the vegetable broth, sesame oil, tamari, rice vinegar, and sriracha sauce. (If you are using)
- Add the sliced ginger and garlic pieces.
- Bring the broth to a boil over medium heat.
- Once boiling, turn the heat down to low, and simmer to let the garlic and ginger infuse the liquid.
- While the broth is cooking, bring a pot of water to boil for your soba or rice noodles (Follow the package instructions)
- Chop your veggies, and tofu while the broth and noodles are cooking.
- Drain the noodles when they are fully cook.
- Place noodles in each bowl.
- Discard the ginger and garlic pieces from the broth once it's simmered for 20 minutes.
- Add chopped veggies and tofu to the broth for 4-5 minutes. (Just enough to soften slightly, but still keep their bright colour.)
- Top each bowl with a heaping mound of veggies and tofu.
- Ladle in the broth to finish.
- Garnish with green onion, cilantro, and/or sesame seeds if desired.
*You can keep this recipe gluten free by sticking to rice noodles. 🙂