Since going plant based in January I haven't gotten sick. I've had several bouts of colds and flues come through my office job and I've remained healthy the entire time. I do believe a lot of my immunity has come from eating plant based. Most plants are rich in antioxidants so I feel like I've build up an incredibly strong immune system. But that doesn't mean I won't get sick from time to time. And right now my husband has either come down with the flu or is having a strong allergy attack. Either way, I'm going to make him some Sick Day Soup tonight and hope that he'll be feeling better tomorrow.
Makes 2-4 Servings
1 & 1/2 32 oz boxes Miso Ginger Broth (I got mine from Trader Joe's, but you can get any kind of Miso Soup base)
1" ginger, peeled and grated
1 cup mushrooms, sliced
1 cup green onions, sliced into little rounds
1 cup broccoli, chopped
1/2 cup shredded carrots
1/2 cup pea pods
1-2 baby bok choy, chopped
1 package soba noodles (you can also sub brown rice if you'd like)
handful of fresh cilantro
3 tbsp low sodium soy sauce (or liquid aminos)
2 tbsp sriracha
In a large stock pot, saute the ginger, mushrooms, broccoli, baby bok choy, and carrots in about 1/4 cup of the broth.
After 10 minutes, add the remaining broth, soy sauce and sriracha to the pot, and bring everything to a simmer.
I like to cook my noodles separately and add them in as I'm ladling the soup so all the liquid isn't absorbed into the noodles (leaving you with a pasta, not a soup). Boil water and add in the soba noodles cooking to the directions on their package (usually about a seven minute boil). When the noodles are done, drain under cold water and set aside.
Once the veggies are cooked to your liking in the broth (shorter if you like tender-crisp veggies, longer if you like soft veggies) add a good heaping amount of the noodles into a bowl and ladle the broth and veggies over it. Add your green onions and cilantro here at the end.
I tend to add more sriracha at the end if I'm looking for an extra kick!