Man Flu Soup
- For the Man Flu Soup
- 1 nest of rice noodles (vermicelli)
- olive oil, for cooking
- 1 shallot, sliced
- 3 shiitake mushrooms, dried or fresh
- 1 small potato, diced
- 2 carrots, diced
- 60ml tamari/soy sauce
- 1 teaspoon coconut sugar
- 500 ml water
- 1 pak choi (bok choy) cut lengthways
- 1/2 garlic clove, peeled
- 1 big thumb-sized piece of fresh root ginger To serve:
- spring onions (scallions)
- freshly chopped red chilli (optional)
- coriander (cilantro) leaves
- lime wedges
- Start by cooking the rice noodles following the packet instructions, drain and set aside.
- In a medium pan heat the oil and add the shallot, carrots, potato and shiitake mushrooms. If you are using dried shiitake make sure you have soaked them for at least 30 minutes in hot water and drain them properly before use. Cook for about 5 minutes, then add the tamari and coconut sugar and take off the heat.
- Put the pan back on the heat and add the water and the pak choi. Turn up the heat and bring to the boil.
- Once the soup has started boiling, take off the heat, grate in the garlic, then add the ginger. I learnt a great trick from a fellow foodie: grate the ginger onto a chopping board, then take it in your hand and squeeze the juice out into the soup. That way you get good-quality juice and flavour without any bits.
- Prepare 2 bowls, add the noodles to each and pour over the hot soup broth, then sprinkle with spring onions, chilli for heat, if using, and coriander and serve with lime wedges for squeezing.