I am suffering from a bad cold today. This my third day, but the worst one. I’m hoping that it will improve rapidly from here.
I wasn’t very hungry at all and skipped breakfast today, but I thought that I should make some sort of light, but nourishing soup for lunch– full of garlic and ginger in a tasty broth. I used what I had in the house, and this is what I came up with– very delicious, and, importantly, very fast and easy to make, even when not at your best.
I hope you enjoy it– even if you don’t have a cold.
Printable copy
BRYANNA’S NEW YUMMY SOUP FOR A COLD (or any old time)
Servings: 6
9 cups very tasty vegan “chicken-y” broth (I use “Better Than Bouillion No-Chicken Vegan Soup Base”)
1 cup water
1 cup broken up dry Soy Curls
(OR use 1 1/2-2 cups thin commercial vegan “chicken-y” strips, or strips of “Chicken-y” seitan, or thin strips of extra-firm tofu)
4 oz. buckwheat soba noodles, broken in half (or other thin noodles of choice)
6 oz. kale leaves (stripped off stems), thinly sliced (other greens could be used instead)
4 Tbs grated fresh ginger
3 large cloves garlic, crushed
1 tsp Sriracha hot sauce
Optional: up to 1 Tbs soy sauce/tamari
Garnishes:
dark sesame oil
Sriracha
chopped green onions
In a large pot, bring the broth and water to a boil. Add the remaining ingredients (except for the Garnishes). Bring to a boil and then turn down and simmer for 5 minutes.
Taste the soup– if it’s not too salty, add up to 1 Tbs tamari/soy sauce, if desired.
Serve each bowl with a drizzle of dark sesame oil, a sprinkle of green onions and more Sriracha on the side.
Nutrition Facts
Nutrition (per serving): 124 calories, 16 calories from fat, 1.9g total fat, 0mg cholesterol, 831.6mg sodium, 198.4mg potassium, 21.4g carbohydrates, 1.7g fiber, less than 1g sugar, 8.7g protein, 3.6 points.
Enjoy (and, if you’re under-the weather like I am, get well soon)!
