Name: Sick Day Soup with Shiitakes, Kale and Tofu
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Cuisine: Asian
Ingredients: 3/4 pound udon noodles (preferably fresh); One 14-ounce block extra firm tofu; 1 tablespoon extra virgin olive oil; 1 tablespoon toasted sesame oil; 8 ounces shiitake mushrooms, stemmed and sliced; 2 medium carrots, peeled and cut into half-moons on a diagonal; Pinch of fine sea salt; 8 medium garlic cloves, halved; 2 tablespoons peeled and minced ginger; Pinch of red pepper flakes; 1 quart mushroom broth; 2 cups water; 1 tablespoon soy sauce or tamari; 1 tablespoon fresh lime juice; 1 tablespoon white miso; 4 cups stemmed and torn curly kale; Chopped scallions and sesame seeds, for serving

Jump to Recipe

This vegan Sick Day Soup is an Asian-inspired non-chicken alternative to the classic.

The first version of this recipe was born last year when I was feeling under the weather. I was craving something warming and spicy but had to use what I had on-hand, since driving to the store was out of question.

I sautéed a few shiitakes and carrots with garlic and ginger, then simmered them with mushroom broth. I ate the simple soup over leftover brown rice with lots of scallions. This simple combo made me feel better instantly.

Fast forward to this winter, when I was down with the flu – as in glued-to-the-couch, can’t-see-straight sick – for almost a week. I remembered this mushroom-y soup and sent Rene out for ingredients. This time, I seasoned the hell out of the broth, amplified the “healthiness” factor by wilting in kale, and swapped out the rice for thick noodles.

The soup was intensely savory, light yet satisfying, and easy to digest. Since then, it has become a go-to in our house – whether we’re sick or not.

How It’s Made

This Sick Day Soup starts with sautéed shiitakes and carrots, which provide a sweet-savory base for the soup. Fresh ginger and many garlic cloves (eight!) go in next, followed by store-bought mushroom broth (look for Pacific brand). The mixture simmers for a bit and is finished with kale, cubed tofu, lime juice, and miso. The brothy mixture is served over slippery udon, with scallions and sesame seeds.

Why It Works

Ginger and garlic are really the stars here. Ginger is naturally anti-inflammatory and its warming spiciness can soothe a sore throat and calm an upset stomach. Garlic has antibacterial and antiviral properties, and just makes everything delicious.

The kick from ginger and red pepper flakes helps clear sinus congestion and kale gives you that much-needed Vitamin C boost. As for mushrooms and tofu, they provide plenty of protein to give you strength to get better.

Sick Day Soup with Shiitakes, Kale and Tofu

(1 votes, average: 5.00 out of 5)

Author: thenewbaguette.com
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 minutes
Yield: 6 servings 1x
Category: Soup
Cuisine: Asian

Description

This vegan Sick Day Soup is an Asian-inspired non-chicken alternative to the classic.

Scale

Ingredients

3/4 pound udon noodles (preferably fresh)
One 14-ounce block extra firm tofu
1 tablespoon extra virgin olive oil
1 tablespoon toasted sesame oil
8 ounces shiitake mushrooms, stemmed and sliced
2 medium carrots, peeled and cut into half-moons on a diagonal
Pinch of fine sea salt
8 medium garlic cloves, halved
2 tablespoons peeled and minced ginger
Pinch of red pepper flakes
1 quart mushroom broth
2 cups water
1 tablespoon soy sauce or tamari
1 tablespoon fresh lime juice
1 tablespoon white miso
4 cups stemmed and torn curly kale
Chopped scallions and sesame seeds, for serving

Instructions

Cook the noodles according to package directions. Rinse under running water and set aside.
Press the tofu: Drain the tofu and place on a plate. Top it with another plate or cutting board and weigh it down with something heavy like a couple of cans, to squeeze out as much water as possible. Let stand for 15 to 30 minutes, periodically draining off the excess water. (Alternatively, use a tofu press.)
Meanwhile, heat both oils in a Dutch oven or another large, heavy-bottomed pot over medium heat. Add the mushrooms, carrots, and salt, and cook until they start to soften and lightly brown, about 8 minutes.
Add the garlic, ginger, and pepper flakes, and cook for 1 minute more.
Add the broth, water, soy sauce, and lime juice. Cover and bring to a boil. Then simmer with the lid ajar over low heat for 10 minutes.
Meanwhile, cut the tofu into small cubes.
In a small bowl, combine a few ladlefuls of hot broth from the pot with the miso. Whisk to dissolve the miso. Set aside.
Add the kale and tofu to the pot and cook for about 3 minutes, just to wilt the kale and warm the tofu.
Turn the heat off. Add the miso slurry. Taste and adjust the seasonings, if needed.
Serve the soup over noodles and garnish with scallions and sesame seeds.