Chicken soup is a common go-to when you’re feeling under the weather. For something different, similar benefits also abound in this tasty twist on tradition! A light broth with hearty health-promoting ingredients, this mushroom noodle soup is very therapeutic. It’s easy on the stomach when your appetite isn’t all there and provides fluids and electrolytes to prevent dehydration which can occur with a fever. You can drink the broth alone or ladle over noodles for extra energy and top with a portion of protein. This soothing soup is a tasty food to include when you’re feeling under the weather – and it doesn’t need a doctor’s prescription!
Ingredients
2 tbsp extra virgin olive oil
3 cloves garlic, thinly sliced
Small knob ginger, thinly sliced
1L filtered water
500g Swiss brown mushrooms, thinly sliced
3 shiitake mushrooms, thinly sliced
1-2 tbsp white miso paste
1 tbsp tamari (gluten-free soy sauce)
1 long red chilli, thinly sliced (or 1/4 - 1/2 tsp red pepper flakes - adjust depending on heat preference)
3 spring onions - thinly sliced
Small handful coriander, to serve
Nori seaweed, to serve
200g buckwheat soba noodles, cooked (or noodles of your choice)
Optional add-ons:
1-2 tbsp bone broth (powder or concentrate)
1-2 tbsp marine collagen
22g organic firm siren tofu, to serve (or steamed white fish, pulled chicken)
Method
Heat 1 tbsp olive oil in a large pot, add garlic and ginger and stir for 2 minutes.
Pour water into the pot and bring to a boil.
Meanwhile, in a fry pan, heat 1 tbsp olive oil, then add mushrooms and sear on both sides for a few minutes until golden brown.
Add caramelised mushrooms, miso, tamari, chilli, and bone broth (if using) to the hot water and simmer, partially covered for 15 minutes until theflavours have infused into the stock.
Add spring onion, coriander, seaweed and collagen (if using) and mix through.
To serve, divide hot cooked buckwheat noodles into bowls and ladle the broth over the noodles.
Top with warm tofu or fish if desired, for an extra protein boost.
RECIPE: Mushroom and Noodle Hot Pot
Chicken soup is a common go-to when you’re feeling under the weather. For something different, similar benefits also abound in this tasty twist on tradition! A light broth with hearty health-promoting ingredients, this mushroom noodle soup is very therapeutic. It’s easy on the stomach when your appetite isn’t all there and provides fluids and electrolytes to prevent dehydration which can occur with a fever. You can drink the broth alone or ladle over noodles for extra energy and top with a portion of protein. This soothing soup is a tasty food to include when you’re feeling under the weather – and it doesn’t need a doctor’s prescription!
Ingredients
Optional add-ons:
Method
Heat 1 tbsp olive oil in a large pot, add garlic and ginger and stir for 2 minutes.
Pour water into the pot and bring to a boil.
Meanwhile, in a fry pan, heat 1 tbsp olive oil, then add mushrooms and sear on both sides for a few minutes until golden brown.
Add caramelised mushrooms, miso, tamari, chilli, and bone broth (if using) to the hot water and simmer, partially covered for 15 minutes until the flavours have infused into the stock.
Add spring onion, coriander, seaweed and collagen (if using) and mix through.
To serve, divide hot cooked buckwheat noodles into bowls and ladle the broth over the noodles.
Top with warm tofu or fish if desired, for an extra protein boost.