Being my birthday weekend, I haven’t done any cooking. I’ve let others cook for me, specifically the local Chinese buffet and Papa Johns! So, I don’t have any new cooking to share this weekend, but being winter, cold as all heck and perfect soup weather, I am going to share one of my favorite soup recipes. It’s so yummy and comforting and perfect if you have a cold. Plus, it freezes really well!
A warning here however, the ginger can be very strong in this soup, so don’t go overboard like I did the first time I made this soup. I LOVE ginger and added way more than the recipe calls for. It was a little spicy!
Here is the original recipe. I modified mine to feed fewer people.
1 cloves garlic, minced
1.5 tbsp fresh ginger, minced
4 cups good vegetable stock
1/2 c rice wine vinegar
1/4 c soy sauce (or tamari)
1/4 tbsp freshly cracked black pepper
A few ounces of your favorite noodles
A few mushrooms
In sauce pan, add garlic and 1/2 cup of the vegetable stock. Simmer for 3 minutes. Add remaining ingredients, bring to a boil, and simmer for a minute or two. Add noodles, vegetables, or tofu as desired.
I think this would be really good with some chicken in it. And maybe some baby Bok Choy!.
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