I created this recipe a number of years ago for Natalie when she was suffering from a bit of a cold since she is a big fan or ginger, garlic, and hot pepper. It provided some relief and we’ve been making ever since, whether we need it for its curative properties or not. Despite the fresh vegetables, we usually eat it in the fall and winter, as it is soothing for stuffed up noses and sore throats. Of course, spicy soup is always comforting in cold weather.
This recipe can be very flexible and you can adjust the amounts to your taste and by what vegetables are available. However, the key ingredients are lots of ginger and garlic, and some type of hot pepper. Mirin and Soy Sauce also help give the broth it’s characteristic flavor, so don’t omit or skimp on these items. You can leave the soup with just vegetables — I usually add shrimp but cooked pork would probably be good, or tofu to keep it vegan or vegetarian. If your head is really stuffed up, increase the amounts of ginger, garlic, and hot pepper. You have my word that you’ll feel a lot better after a hot bowl of this soup.
- 3 to 4 inch piece of ginger, grated
- 3-4 large cloves of garlic, minced
- I large jalapeno pepper, finely diced, or hot pepper flakes
- 2 Tbsp Olive oil
- 1 package Shitake mushrooms, stems removed and sliced
- 1 large carrot, matchstick cut
- 1 Baby Bok Choy, sliced at about 1/4 inch, including leaves
- 1 cup snow pea pods sliced on an angle
- Green onions, diced
- Bean sprouts
- 48 oz. broth, I use "Imagine" vegetarian no-chicken broth
- 3 Tbsp Aji Mirin, rice wine
- 1 1/2 Tbsp Lite soy sauce
- Tofu, shrimp or pork (If desired)
- Fry the ginger, garlic and pepper in oil over medium heat until softened.
- Add the mushrooms and continue cooking a few minutes until the mushrooms are softened.
- Add the broth, turn the heat to high, and add the Mirin and part of the soy sauce.
- Stir and taste, adding soy sauce to get the proper amount of saltiness. The amount needed will vary depending on your choice of broth.
- Keep the broth warm until you are ready to serve, then add all of the vegetables except the bean sprouts and green onions. Turn up the heat and bring to a boil and cook for a minute or two.
- Add the shrimp, pork or tofu if desired and heat through.
- Put some bean sprouts in the bottom of each bowl and ladle the soup in.
- Everyone can top with green onions to their taste.
As stated in the description, you can vary most of the amounts and the ingredients according to your preferences. The key ingredients are lots of garlic and ginger and some type of hot pepper, so don't omit or skimp on these The Mirin and soy sauce give the broth it's flavor so don't omit those. i think the Shitake or at least some type of mushroom is essential also. Experiment with vegetable types and amounts. The protein is optional. i always add shrimp, but tofu or pork or nothing is acceptable. Enjoy!