There seems to be a nasty cold going around that is having people miss up to 4 days of work! It sounds awful and like a whole ordeal of ickiness that I don’t want to put myself through.
The moment I felt a tickle in my throat the other day, I ran home and made a soup with what I had at home. It ended up being super delicious (which doesn’t normally happen when I make up a recipe) and has a lot of ingredients that support a healthy immune system. Sure enough I have yet to be sick and I attribute a portion of that reason due to this soup (along with vitamins and lots of water of course).
Here is how I made this miso-inspired soul saving soup:
- 2 cups chicken broth (use vegetable broth for a veg version)
- 3 – 4 cups water
- 1 package of extra firm tofu
- 1 sweet onion
- 1 cup mushroom
- 1 cup spinach
- 1 carrot
- 4 tbsp ginger powder (fresh preferred)
- 4 tbsp dried basil leaves (fresh preferred)
- 3 tbsp adobo
- 1/4 cup sambal (optional)
Just dice it all up, put it in a pot and let it simmer for at least an hour to let the flavors blend. The measurements are not exact as I kept taste-testing the soup until it met my flavor palette, so I encourage you to do the same.
You can thank me later.
Bluebonnet Beginnings 