I am, as I have been for several days now, quite sick. The gluttony that ensues with the holidays, coupled with close living quarters has left me with some sort of head-cold/sinus infection hybrid. All I want, all my body seems to want, really, is herbal tea, water and (spicy) soup. Normally I would build a medicinal cocoon and my bed stand would be filled with peppermint tea, zicam, dayquil, tissues, lozenges and books. My bed would have a heat-pad for a timed rotation on the back and neck, and there would be a sturdy fort of pillows around me at the perfect incline for both reading and sleeping. To my body’s aches dismays…I have these nagging little things each day we will dub ‘tasks‘ that disallow me from living in a halo of vapo-rub until entirely well. When sick and unable to take days off, I exist the best I can on soups like this one that are stocked full of ginger, garlic and vegetables. Unfortunately, it is when I am feeling the worst that I am best reminded of what I should be putting into my body. Sometimes, when I feel so inhuman from not being able to breathe, I will throw in sriracha or sliced jalapeno.
Ginger-Garlic Broth with Soba Noodles
4oz soba noodles, cooked according to the package
1 liter of chicken or vegetable broth
3-4 slices thick ginger
3 cloves garlic, smashed
4 mushrooms, preferably shiitake, sliced
1 head baby bok choy, chopped
4 radishes, thinly sliced
3-4 green onions, sliced
low sodium soy sauce
a small handful of cilantro
pinch of red chili flakes
Cook the noodles, drain, and rinse with cold water to stop them from continuing to cook. Shake off excess water. Set these aside.
Simmer broth with ginger and garlic for 15-20 minutes in a medium pot. Strain ginger and cloves out, reserving the broth. Return broth to the pot. Add the vegetables to the broth and bring to a simmer. Simmer on low heat until vegetables are tender. Add soy sauce to taste.
Divide the noodles evenly between two bowls. Carefully ladle the hot soup over the noodles. Add cilantro and red pepper flakes.