If you’re living in a polar vortex, this is the only type of meal that’ll do. Hot, broth, slightly creamy bowls with noodles and crunchy vegetables and herbs. Perfectly warming and gently detoxifying but equally indulgent.

 

 

Broth:
1.5-2 inch knob ginger, grated (depending on how fiery you want it)
1 large yellow onion, sliced
2 cloves garlic, smashed and minced
1 Lime, zest and juice
3 stalks of scallions
6 cups of filtered water or broth of your choice
2-3 tablespoons of coconut sugar
2 tablespoons of Tamari sauce
1 can of full fat coconut milk
1 tsp coconut oil
Sea salt to taste
Optional: dash of fish sauce if not vegan
Hot ground chili pepper (red chili flakes will work)

Soup vegetables:
1 cup of Napa cabbage, thinly sliced
1 zucchini, julienned like noodles
1 red bell pepper, sliced thin
1 cup of shitake mushrooms, sliced
1 box of vermicelli noodles, cooked as directed

Garnish:
1 Lime
Fresh mint
Fresh cilantro
Roasted peanuts, crushed

In a large pot, heat 1 tsp of coconut oil. Add onion, garlic and ginger and sauté on medium low until fragrant for 3-5 minutes. Don’t let brown. Add water or broth, scallions, Tamari, zest of 1 Lime and fish sauce if using. Bring to a boil, then simmer and cover for 1-2 hours.

While broth is simmering, cook vermicelli noodles as directed on box and slice all veggies and set aside.

Once broth has simmered, turn off heat and add in whole can of coconut milk, mix well. Bring broth back to a low simmer and add in all raw vegetables. Mix into broth and let simmer for 3-5 minutes until vegetables are tender. At this point, you can add more coconut sugar, hot pepper or sea salt to your liking.

In individual deep soup bowls, nestle a heap of cooked vermicelli noodles and ladle soup vegetables and broth on top. Garnish with fresh herbs and crushed peanuts. Serve immediately.

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