10 April 2010

Hot and Sour Sickie Soup



I hate getting colds. Now that I live in Colorado, I seem to get at least two every winter. Conventional wisdom prescribes chicken soup, but I always find myself craving Chinese Hot and Sour soup—the kind that makes you sweat and makes your nose run—it cures so many ills. I can breathe better, my throat feels better, and the happiness temporarily distracts me from my complaining. The problem is, when I am sick, I rarely want to leave the house, even just to go down the road and get this miracle cure at my favorite take-out Chinese place. And I don’t think my neighbors should be subjected to the sight of me in sweatpants and an oversized, cat fur-decorated sweatshirt from my undergraduate days. So I present to you (with some help on measurements from Rachel Ray,

Hot and Sour Sickie Soup

LIQUID:
8 cups water or broth of your choice (veggie, chicken, beef…)
3 Tablespoons of Sriracha or other garlic-chili sauce
2 Tablespoons dark brown sugar
3 Tablespoons soy sauce
2 Tablespoons grated ginger

ADD-INS:
Vegetables and tofu or meat of your choice
2 packages ramen or equivalent amount of other noodles (vermicelli, linguine…)


Sautee vegetables and tofu in 1 tablespoon of canola or peanut oil (I always start with onion, carrot, bok choy, and mushrooms). When veggies are soft and tofu is getting lightly browned, add all the broth ingredients, stir well, and bring to a boil. Add noodles and lower heat to medium, cooking according to package directions.

When the pasta is al dente or to your liking, turn off the heat and stir in 2 tablespoons of lime juice. Serve with Kleenex near.