Try the final soup in our series for a pop of flavor and an immunity boost.
If you dismiss soups as nothing more than a starter dish or one half of a complete meal, you're missing out on a warming and satisfying way to get your fill. "When they're chock full of vegetables, protein, antioxidants and a host of other nourishing nutrients, soups are a great one-stop shop meal," says Marissa Lippert, R.D. and founder of Nourish Kitchen + Table in New York City. "Look for soups that are brothy and balanced, heavy on the veg and/or lean protein, and full of complex, slow-burning carbs like beans and grains."
To get you started, we're featuring a good-for-you recipe from Lippert every Monday this month. Try her White Bean + Escarole Soup, Butternut Squash, Carrot + Red Lentil, and Quinoa Tortilla Soup with Chicken, and our final soup below. It's packed with fresh vegetables, ginger, and an immunity-boosting spiced broth to ward off any impending cold. Enjoy.
Asian Hot + Sour Soup
8 c. low-sodium vegetable broth
2 c. mixed mushrooms
2-3 dried chiles
1 tbsp. minced fresh ginger
2 cloves garlic, minced
1½ tsp. low-sodium soy sauce
1½ tsp. rice wine vinegar
1 tbsp. Chinese cooking wine
1 tsp. toasted sesame oil
3 star anise
Touch of salt to taste
White pepper or cracked black pepper to taste
*garnish soup with:
1 c. julienned carrots, blanched
1 c. julienned snow peas, blanched
1 c. julienned napa or green cabbage
2 c. bok choy, lightly sauteed with canola oil
1 c. bean sprouts
16 oz. extra firm tofu, diced (large dice)
¼ c. shitake mushroom* if available/desired
Fresh scallions and lime for finishing
1. Bring vegetable broth and mushrooms to a boil, lower to a simmer and add chiles, ginger, garlic and remaining ingredients, soy sauce through salt and pepper.
2. Simmer for 45 minutes.
3. Just before serving, add all fresh vegetables, tofu, scallions and lime.