Sick-Day Noodle Soup with Shiitakes, Kale and Tofu

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, and lime juice. 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.

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