Description
This is a great "warming the insides", immune-boosting soup.
Hot spices, chilies (cayenne works too) are excellent for the respiratory system. They help relieve the congestion associated with colds and flus. They also encourage the brain to release endorphins. The warming power of spices like black pepper, ginger and cayenne (piperine, gingerols and capsaisin) all boost metabolism and have aphrodisiac effects as well!
Ingredients
| 8 | Cup | vegetable stock |
| 2 | Teaspoon | tamarind paste ((can add another tsp if you like it zesty!)) |
| 4 | Tablespoon | lemongrass (minced) |
| 4 | Cup | mixed vegetables chopped ((try 1c squash/carrots, 1c tomatoes, and 2 c greens like bok choy, snow peas, broccolini, chard etc. ) ) |
| 1 | Tablespoon | ginger (minced) |
| 1 | Tablespoon | tamari or fish sauce |
| 1 | lime, juiced (or dash of ume or rice vinegar) | |
| 2 | Teaspoon | sambal oelek (or dash cayenne or chilis) |
| Ounce | black pepper (to taste) | |
| 4 | green onions (thinly sliced) | |
| 2 | Tablespoon | mint, thai basil or cilantro (fresh, chopped) |
| 1 | Tablespoon | miso (optional) |
| 1⁄2 | Package | rice noodles (optional) |
Notes
Instructions
You can make the Asian Vegetable Stock, (super authentic, zesty base), a simple Konbu Dashi, or use prepared broth (chicken or vegetable) .
Put broth to simmer in a large pot.
Dissolve the tamarind in some warm water, add to broth.
Add vegetables and ginger simmer until cooked.
Add all spices and flavourings to taste (ume is very salty, as is miso, so use your own tastebuds/preferences!)
If using miso, dissolve in warm broth and add at very end (do not boil the miso or you destroy the beneficial bacteria).
if using rice noodles, cook separately in a pot according to package directions (varies by thickness!) and add towards the end!
- You can make the Asian Vegetable Stock, or use prepared broth (chicken or vegetable) .
- Put broth to simmer in a large pot.
- Dissolve the tamarind in some warm water, add to broth.
- Add vegetables and ginger simmer until cooked.
- Add all spices and flavourings to taste (ume is very salty, as is miso, so use your own tastebuds/preferences!)
- If using miso, dissolve in warm broth and add at very end (do not boil the miso or you destroy the beneficial bacteria).
- if using rice noodles, cook separately in a pot according to package directions (varies by thickness!) and add towards the end!
- You can make the Asian Vegetable Stock, or use prepared broth (chicken or vegetable) .
- Put broth to simmer in a large pot.
- Dissolve the tamarind in some warm water, add to broth.
- Add vegetables and ginger simmer until cooked.
- Add all spices and flavourings to taste (ume is very salty, as is miso, so use your own tastebuds/preferences!)
- If using miso, dissolve in warm broth and add at very end (do not boil the miso or you destroy the beneficial bacteria).
- if using rice noodles, cook separately in a pot according to package directions (varies by thickness!) and add towards the end!
- You can make the Asian Vegetable Stock, or use prepared broth (chicken or vegetable) .
- Put broth to simmer in a large pot.
- Dissolve the tamarind in some warm water, add to broth.
- Add vegetables and ginger simmer until cooked.
- Add all spices and flavourings to taste (ume is very salty, as is miso, so use your own tastebuds/preferences!)
- If using miso, dissolve in warm broth and add at very end (do not boil the miso or you destroy the beneficial bacteria).
- if using rice noodles, cook separately in a pot according to package directions (varies by thickness!) and add towards the end!
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