Luck has never been on my side. Please see my results in the Hamilton lottery.
But so far I’ve been pretty lucky this winter, as I have yet to come down with a cold. Because I have asthma, I usually get some sort of pneumonia thing or a stomach bug or something. I've always been pretty healthy and prioritize eating healthy, exercising and (most of the time) sleep, but sometimes those suckers just get ya. Yet everyone around me seems to have some sort of illness. Either my immune system is really kicking ass this year or I'm not exposed to college students who totally do not take care of themselves.
I vote both.
Of course, I understand how terrible a raging cold can be. I was that kid who never ever missed school. But on that rare occasion, I would normally come down with a cold so bad, I'd be home for two or three days. When this happened, my dad usually made me the best soups filled with spices, herbs, fresh vegetables and noodles. They were easy, inexpensive and a great way to get nutrients in when you weren’t feeling the best. Being an awesome Jew, my favorite soup was of course matzah ball. The broth! The veggies! And if you don't know what a matzah ball is, think of a dumpling made of crushed up crackers soaking in a rich chicken broth.
Ugh take me back to a bowl of that.
This bowl is just such a seriously love hug. I'm such a sucker for noodle soups, as you can tell from above. This japanese version just brings me back. Ginger and miso are so good for your tummy. Plus I used this AWESOME shitaki mushroom powder that I received from The Raw Spice Bar. It's a subscription service that allows you to receive a box of regional spices each month and recipes to cook with. And as an AVID spice collector, I am a HUGE fan.
So anyways back to the soup. It's so customizable with whatever you have in your fridge. Eggplant, peppers, zucchini, seaweed: you toss those goodies in there and have a bowl of deliciousness. Top it with sriracha, hoison, or whatever else you got lying around in your condiment collection. AND (pant pant) you can obviously make it with some chicken instead of tofu, if you're into that. This soup is honestly one of those things where anything goes.
But really, the more color the better. The more flavor, the better. The spicier, the better! It’s the one time I can get behind lots of spice. That's what I call a trashed up bowl of soup!
It completely will warm you up on the coolest of nights. And not to mention, give you something other to eat right now for dinner besides the Easter candy coming out. And trust me, I'm already breaking into the chocolate cream eggs and peeps.
Miso and Soba Noodle Soup with Sriracha Roasted Tofu
sririacha roasted tofu:
23. Recent Grad. Human Vegetable Disposal. Putting the Chic in Chickpea.