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Prep time
20 minutes
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Cook time
35 minutes
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Serves
2
Author Notes
Last winter both my husband and I caught the cold. Since we couldn't afford to take time off, I decided to adapt one of my grandmother's soup recipes by throwing in all the ingredients I believed to be immune-boosting. We drank at least one bowl per meal for the next two days and felt better by the third day! —Noni Wang
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Ingredients
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4
garlic cloves, minced
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3
fresh ginger, thinly sliced
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2 tablespoons
green onions, chopped
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1/2 cup
onion, chopped
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1
carrot, chopped
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4
ripe tomatoes, chopped
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1 tablespoon
turmeric powder
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1/4 cup
chopped bacon
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1 tablespoon
olive oil
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6 cups
chicken broth
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1 packet
katsuobushi dashi (optional)
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1/4 cup
lime Juice
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1 dash
white pepper
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1 cup
sliced mushrooms
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1 cup
fresh spinach
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1 splash
sriracha
Directions
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Add olive oil to a large soup pot. Then add in the onions, tomatoes, ginger, garlic, turmeric, bacon, and carrots and saute over medium heat under semi-tender and fragrant.
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Add in the chicken broth and katsuobushi dashi and turn heat to high. Once boiling, add in the mushrooms, spinach and white pepper. When the mushrooms are tender, turn heat down to low.
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Mix in the lime juice, sriracha, and salt to taste. Cook on low for at least 30 minutes. Remove the ginger and serve.
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