As I was remarking in my previous post, this time of year it is easy to catch a little cold, or be bothered by allergies. When this happens, my go-to "feel better" remedy is soup. This soup is easy and delicious, and can be modified to suit your mood. You can fill it with nutritious veggies and aromatics so it really soothes your body and soul.
ASIAN VEGGIE SOUP
(from Food.com)
5 cups vegetable stock
1 onions, thinly sliced or 2 scallions, chopped
2 garlic cloves, minced
1 tablespoon gingerroot, Minced
1 1/2 tablespoons soy sauce
3 stalks bok choy (diagonally sliced, also shred leaves)
1 sweet red pepper, julienned
1 cup broccoli floret
1 carrot, shredded
1 cup mushroom, Sliced
1/2 cup peas
2 ounces buckwheat noodles (1/2 cup)
1/2 lb firm tofu, cut in 1/2-inch cubes
1/4 cup watercress leaf
GARNISH:
pea pods, blanched (optional); 1 slice scallion, thinly sliced; celery leaves; toasted sesame seeds; lettuce or watercress leaf, finely chopped
Directions:
1. Place 1/2 cup of the vegetable stock in a Dutch oven or 3 1/2 - 5 qt saucepan and bring to a boil.
2. Add onion, garlic, and gignger; simmer for 3 minutes.
3. Stir in remaining stock and soy sauce.
4. Cover pot and bring to a gentle boil.
5. Add remaining ingredients.
6. Test for doneness: noodles should be softened; vegetables should remain crisp/tender.
7. Timing - about 8 minutes.
8. Top each serving with one of the garnishes.
VARIATIONS: - substitute 1 cup cooked brown rice for the buckwheat noodles peppers, chopped water chestnut, chopped jicama root, shredded spinach, chopped celery, or bamboo shoots.
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