So ya…I overtrained…got sick. I walked out into the cold air on Sunday and like a slap in the face, I was sick. Just like that. So now I am eating simple foods and resting…a lot. I have made this soup for the past two days and I am convinced that practice is mastery- the more you do, the better you or it becomes- the broth in this case. It is a simple, clear broth- I didn’t want tamari or that soy sauce taste and I didn’t want the bouillon taste- I wanted that full flavorful taste of asian broths that appear almost clear, nothing floating around in it, nothing to get in the way of the taste. The first night I tried with garlic and I found that, tho it was tasty, it had that raw garlic taste that to me seemed a little bit overwhelming. Last night I omitted the garlic and stuck with the ginger and onions. I think I am in love. Scallions would be even better I suspect. The broth takes less than 10 minutes to make- less even- then I added in beautiful local veggies; nappa cabbage, carrots, fresh spinach. You could definitely expound on this premise- flavor the broth with mushrooms etc- this was me, in a pinch, sick, after work- and it was D E L I C I O U S.
Simple Broth for Sick White Girl Asian Noodle Soup
½ onion, coarsely chopped
2” fresh ginger, grated
1t sesame oil
1t pink salt
Put everything in a pot, and bring to a boil. Reduce heat and simmer for 5-10 minutes.
Strain the broth through a fine mesh sieve into a large heatproof pitcher (I use my Vitamix container). Discard the vegetables. Pour the broth back into the pot and then proceed to add fresh veggies, cooked rice noodles. This is the simplest, clear broth and it is just so easy and perfect for a pick me up or when you are not feeling full force to sip on.
Sick White Girl Asian Noodle Soup
3-4c Simple Broth
1 carrot, cut into desired shapes
3 leaves nappa cabbage, thinly shredded
1 large handful fresh spinach, trimmed and washed well, thinly shredded
1 serving rice vermicelli
1t hot sesame oil
optional: you could add tofu cubes, mushrooms, baby corn, water chestnuts etc. While I was sick, simple was best.
Over medium heat, add the veggies except the spinach and heat up only until they carrots turn bright and are just tender. Add the noodles (uncooked if quick cooking, use cooked if it is a longer cooking pasta or noodle). Add in the hot sesame oil. Taste and adjust for saltiness.
In a bowl, place the fresh spinach in and then ladle the soup and noodles over- this will cook/wilt the spinach keeping most of the antioxidants intact.