KUNG FU YOUR COLDS & FLU SOUP
by Daniela Cubelic | Tea Master + Founder, SILK ROAD
An ultra-fast recipe that takes 15 minutes or less that can be adjusted as needed to become a filling soba or ramen- style meal, or be enjoyed as a lighter soup. It’s a staple at my house, and I love the endless possibilities it offers. Adjust the recipe as desired, and incorporate the season’s best fresh veggies into the soup. This soup hits the spot as far as providing immune-boosting benefits as well as probiotics that aid digestion and nutrient absorption.
Our FORTIFY TEA SOUP BROTH has a rich, aromatic, satisfying taste with a warming, fortifying effect. It’s blend of tea, herbs and spices prized for their digestive, anti-aging, antioxidant & nutrient rich benefits. FORTIFY TEA SOUP BROTH is versatile – use it to make an instant broth which you can enjoy on its own, or use it to make a variety of other soups, congee or use it to cook any of your favourite grains.
INGREDIENTS (serves 4)
5 tsp. FORTIFY TEA SOUP BROTH
5 cups Water
4- 6 oz Seasonal Veggies: buy what’s fresh and in season. Quick cooking greens are ideal for this soup and don’t overcook them. If it’s a vegetable that takes a bit longer to cook, slice it into much smaller pieces so that the cooking time is shorter. Any of these veggies work beautifully in this dish: bean sprouts, pea shoots, mushrooms, snow peas, peas, spinach, bok choy, sui choi, gai lan, broccoli, carrots, thinly sliced red or green cabbage, kale & green onions.
Optional Noodles: Soba, Rice, Ramen or other noodles. If adding noodles, pre-cook them separately while the soup is cooking, strain and place in bowls immediately before serving, and before adding the soup to the bowl. Ladle the soup over the noodles.
2. Turn heat to high and bring to a boil. Add all the veggies*, turn the heat to medium and cover with a lid while the veggies cook. Don’t overcook any greens– they should retain a bright colour and still be crispy. Veggies like spinach or baby kale need almost no cooking time – they can be stirred in immediately before serving. Pea shoots, bean sprouts or freshly grated carrot can be added as a garnish – these are better when they aren’t cooked.
- If combining vegetables with drastically different cooking times, stagger the addition of the veggies so the slowest cooking veggies are added first and left to cook for a few minutes before adding the other veggies. Tender young greens such as spinach require almost no cooking time and can be cooked for about 30 seconds.
- If you’re making a batch of this soup in advance to eat later, don’t add the miso, noodles or the veggies. When re-heating the soup add the fresh veggies until they are cooked. Most noodles take 5 minutes or less to cook.