Author Notes: 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
- 32 ounces chicken broth
- 3 cups water
- 2 pieces ginger ( about a one inch cube cut in half)
- 10 shiitake mushrooms, stems removed sliced thin
- 3 green onions, green parts cut into two inch pieces
- 1/2 teaspoon fish sauce
- 1 tablespoon low or reduce sodium soy sauce
- 10 ounces package of rounded rice noodles
- a splashes Sriracha
- 3 tablespoons chopped fresh cilantro
- 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.
- This recipe was entered in the contest for Your Best Noodle Soups