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
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Ingredients
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32 ounces
chicken broth
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3 cups
water
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2 pieces
ginger ( about a one inch cube cut in half)
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10
shiitake mushrooms, stems removed sliced thin
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3
green onions, green parts cut into two inch pieces
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1/2 teaspoon
fish sauce
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1 tablespoon
low or reduce sodium soy sauce
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10 ounces
package of rounded rice noodles
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a splashes
Sriracha
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3 tablespoons
chopped fresh cilantro
Directions
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Start by heating up your chicken broth and water in a soup pot.
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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.
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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.
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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.
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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.
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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.
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