Unfortunately, it’s that time of year again when the weather changes and we are prone to getting ill. Just this past week I knew of two people who had the flu. My daughter who works in a hospital had to get a mandatory flu shot so you know its cold and flu season when our healthcare professionals have to get flu shots.
This soup is very easy to make, although most of us don’t feel like cooking when we are ill, it really will make you feel better. I should have named it the miraculous soup. The ginger, lime and watercress are excellent nutrients for healing our system from feeling sick from a cold or the flu. A better idea is to have someone make it for you or bring it to a friend when they are not well.
5 cups of vegetable broth, preferably low sodium, you can also use chicken broth if that’s what you have on hand
2 stalks of lemongrass, peel the outer layer and then thinly slice
1 inch of ginger, peeled and thinly sliced
2 scallions, thinly sliced
2 garlic cloves, minced
Pinch of dried turmeric
1 teaspoon of sriracha or ½ teaspoon of Thai chili sauce
8 ounces of fresh mushrooms, thinly sliced
¼ cup of light soy sauce
¼ cup of lime juice
7 ounces of tofu, drained and pressed into ½ inch cubes or you can also use a chicken breast if you prefer, cut the breast into ½ pieces
1 handful of watercress or spinach leaves cut into sliced ribbons
1 handful of cilantro, finely chopped
Pour vegetable broth into a medium saucepan and heat over high heat. Add the lemongrass, ginger, scallions, garlic, turmeric sriracha or chili sauce, mushrooms, soy sauce and lime juice.
Bring to a boil, reduce heat to low, cover and simmer for 8-10 minutes or until mushrooms are tender. Add the tofu, or if you are using chicken, add it at this time, with the watercress or spinach leaves. Stir until the greens are lightly wilted and then add the cilantro.
Makes 4-6 servings.
Kitchen of Dazz 