I can’t help it – as soon as the air feels warmer and things start blossoming, I can’t wait loose that extra layer under my coat and stop wearing chunky knits and thick socks. Which means that I easily catch a spring flu. Luckily, I have a go-to dish to fight off a beginning cold. It is quick, easy, healthy – and it’s delicious, too!
To make this flu fighting bowl of goodness, you’ll need:
thumb sized piece of ginger, roughly chopped
1 clove of garlic, roughly chopped
2-3 tbsp miso-paste
5 tbsp soy sauce or tamari
500 ml of boiling water
rice noodles (vermicelli)
100g of firm tofu
1 hand full of:
– greens of your choice (I used brocoli)
– roughly chopped parsley
chopped up peanuts
toasted black sesame seeds
nori (seaweed, chopped or flakes)
In as small bowl, combine soy sauce, ginger and garlic. Add tofu and marinate for about 5-10 mins, while you slice up your greens and prepare the soup. Bring water to a boil and mix with miso-paste until you have a tasty, earthy broth. Add greens and let them simmer for about 3-5 mins until tender but still crisp. Add vermicelli – they will only take a minute. Pour into a soup bowl and top with tofu, sesame seeds, parsley and sprouts. Use marinade to adjust the flavour with your soy-ginger-mix.
Tip: If you need an extra boost, add slices of ginger to the broth. Carrot would work great here, too.