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
– sprouts
optional:
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.
Sina
