Souper Powers
Everyone knows that soup is one of the most powerful curatives known to man. It's scientifically proven to help bounce back from colds faster. Matzoh ball soup is like THE epitome of a bubbe's love. And nothing beats a steaming bowl of Cambpell's tomato soup on a disgusting cold day. Like today, for instance. It's 1°F in Deerfield according to my phone. This is rude.
But really, soup is great. You can throw pretty much anything in there and it'll come out tasting great (A+ way to avoid food waste, by the way). If you have some vegetables that are starting to go squishy or a dried out hunk of parmesan, toss it in the pot. It all adds flavor.
This particular soup is great for many reasons. First, it includes a lot of veggies. Second, it has serious sinus-clearing properties. Third, it's actually filling so you aren't hungry again 20 minutes after dinner. If you're feeling a tiny bit overindulged (like me after my trip to NYC where I did nothing but eat -- see the pictures here) this soup makes you feel virtuous and healthy again.
The ingredients in this soup are also totally up to you. Try adding raw beansprouts at the end for crunch or shredded carrots and mushrooms while the soup is simmering for some extra color. Also feel free to adjust the spice levels. Everyone but me thought it was too spicy. You can also very easily make this vegan by nixing the egg or add more protein
. It's soup. Do whatever you want.
Ingredients:
8 c. chicken or vegetable stock
4 tbs. gojuchang or another chile paste
5 tbs. soy sauce
2 tsp. fish sauce
2 tbs. sesame oil
3 tbs. garlic, minced
2 zucchinis, spiralized
1 lb. tofu, pressed and cubed
3 eggs, poached
Baby bok choi, greens and whites separated or 1/2 c. shredded carrots or 1 c. mushrooms, sliced, etc.
Directions:
1. In a large pot, heat the sesame oil over medium heat. Add garlic and cook, stirring constantly, until fragrant. Add the stock, gojuchang, soy sauce and fish sauce. Bring to boil, reduce to simmer.
2. Salt the spiralized zucchini and let drain for at least 10 minutes, squeezing water out occasionally. Rinse very well and reserve.
3. In a separate saucepan, lightly pan-fry the tofu until golden brown on all sides. Set aside.
4. Add the white parts of the bok choi and carrots, if using. Let simmer for about 5 minutes or until crisp-tender. Add the zucchini noodles and bok choi leaves and let cook another 2-3 minutes or until leaves are wilted.
5. Portion into large bowls, topping each with an egg and a handful of tofu. Serve immediately.
