Disclaimer

I am not a dietitian, I am a Research and Development Chef with a Nutritional Concentration. This site is based on opinions I've formed through my research and experience working for manufactured food processors.

Wednesday, January 18, 2012

Blast away that cold with this spicy Asian soup!



In our house we fight our colds head on with spicy soup. Here is a great recipe that I just made for the sickies in my house. If you can't taste anything due to a stuffy nose, have no fear. Your taste buds are sure to awaken to this dish.

Don't worry if you don't have all of the ingredients:   

 2 quarts Veggie or Chicken Stock (if you use my veggie stock recipe omit the beets)
1-2 pints assorted mushrooms
3 Carrots, sliced thin
3 Celery stalks, sliced thin
A bunch of scallions, cut on a bias
Small handful watercress
1 cup water chestnuts
2 TBSP fresh ginger
1 TBSP pounded lemon grass
1 green chili
One small bunch baby bok choy, cut into bite size strips
dried red chili's tt
2-3 garlic cloves, minced
1/2 cup baby corn
Asian noodles, cooked
soy sauce tt
oyster sauce tt
lemon or lime juice tt
salt & white pepper tt

*Garnish with fresh cilantro

Bring the stock to a boil and add the carrots, celery and mushrooms. Boil for 1 minute. Add the remaining ingredients (except for the noodles, lemon juice and cilantro) and reduce the heat to medium temperature. Continue to cook for 30 minutes checking for seasoning periodically. In the mean time boil some water and cook the noodles. Put the noodles into each individual bowl, cover with soup and garnish with cilantro and lemon juice.

Happy slurping!

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