This winter, cold and flu season hit me hard. This soup's history began at a time where leaving the house to find delicious, healing soup, was simply not an option. Couch ridden, with a husband at work like a normal healthy person, I took to Facebook to beg for easy soup ideas. My friend obliged with an incredibly simple idea: boil pasta in chicken broth, add Sriracha. So I did just that, but I added a hunk of ginger as well. I was surprised at how tasty this ghetto "pho" was. I knew with just a few more ingredients I could make this soup into something REALLY delicious. This might be the cure for all ails. If you love food (and or beer) check out more at lovebeerlovefood.com. —lovebeerlovefood
ginger ( about a one inch cube cut in half)
shiitake mushrooms, stems removed sliced thin
green onions, green parts cut into two inch pieces
low or reduce sodium soy sauce
package of rounded rice noodles
chopped fresh cilantro
In This Recipe
Start by heating up your chicken broth and water in a soup pot.
Once simmering, add the ginger, green onions, shiitakes, fish sauce, and soy sauce. Let simmer uncovered for at least thirty minutes or until the broth tastes fully flavored.
Fifteen minutes in, taste and add salt if desired/needed. I added just a pinch. If you only have full sodium soy sauce, you probably won't need to use any salt. If you're avoiding gluten, be careful to purchase gluten free soy sauce. Kikkoman makes a gluten free version.
Cook your rice noodles according to the package. Once they are done, rinse with cold water to stop the cooking and set aside. If they’re trying to stick together, add a little bit of vegetable oil.
Once the broth is nearly done, you can either add Sriracha directly to the pot, or let people add as much as they like. I added a few teaspoons of Sriracha to the pot then added more to my bowl ’cause I like it HOT.
Scoop desired amount of noodles into a large bowl and ladle hot broth on top (leave out the hunks of ginger). Garnish with chopped cilantro.