Cold Season: Chinese Noodle Soup with Cabbage and Ginger
9 Jan
A dinner of soup was in order when I started to feel a cold coming on last week. I have a theory, based on virtually no empirical evidence or research, that ginger and garlic are homeopathic remedies, so this variation on How to Cook Everything’s Noodle Soup recipe jumped out at me. Bulked up with chinese noodles and plenty of veggies, it’s a meal in itself.
The variation starts with the same chicken stock, but increases the amount of ginger and garlic and suggests napa cabbage (I subbed bok choy, because I love bok choy, and my grocery store didn’t have napa cabbage) instead of carrots and celery. Throw in some cooked chinese egg noodles, and you’re done. Garnish with chopped scallions. I also added shiitake mushrooms, because they are delicious. Finally, a squirt of sriracha cleared my sinuses right out.
