I came up with the first version of this dish when my now hubby was sick during our proving stage. I was always cooking my favorite dishes for this man, hoping to show him my skills, and prove to him I was worthy of his provision and protection. I was getting fat and he was getting a lil chubs lol. Although I put my all into each meal, this particular dish was different, because the man who I’d grown to love as my friend, was feeling badly. I wanted to take his pain away, and I knew I could do my best work in the kitchen.
Remembering all I learned about vegetables, roots, herbs, and spices coming up, I went to the drawing board. At the forefront of my mind was that not only did it need to be effective in making him feel better, it needed to taste good! He’s a foodie y’all! Finally I settled on a list of ingredients and got busy. What resulted was a flavorful, rich soup to combat cold symptoms, that has evolved into a dish we now enjoy of an average weekday.
This version of the dish incorporates more veggies, but the delicious broth remains. Feel free to experiment with different vegetables and make this soup your own. I dedicate this soup to my lord, because he truly is the reason I came up with it. As much as I love it, I know he has something to do with it! APTTMH for that thing!
When you taste this joint for the first time, I’m confident you will toss out all those high sodium soup packs and step on over to the bright side of life with this slurptastic soup! From my lord’s table to your’s, ENJOY!
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Ingredients
1 tablespoon avocado oil
2 large yellow onions, diced
2 tablespoons minced garlic
4 tablespoons minced ginger, separated
4 tablespoons garlic powder, separated
2 tablespoon granulated chicken bouillon, separated
2 bunches of large fresh bok choy, chopped
1 pack of mushrooms, chopped
2 – 16 oz bags of frozen stir fry veggies
4 – 1 quart boxes of stock of your choosing (vegetable, chicken, or beef)
1/2 cup soy sauce
1/2 cup of fish sauce
1 teaspoon sesame oil
1 cup cilantro, chopped
2 tablespoons Badia Sazon Tropical (orange)
Salt (to taste)
Directions
- Heat oil over medium heat in a large stock pot.
- Add onions once hot and cook for 2 minutes.
- Add minced garlic, 2 tablespoons of garlic powder, 1 tablespoon of chicken bouillon and 2 tablespoons of ginger and mix into onions completely. Cook for 8 – 10 minutes until onions are completely tender.
- Add bok choy and stir into onion mixture. Cook for 5 minutes.
- Add frozen veggies and combine. Cook 3 minutes.
- Taste the mixture at this stage and salt as necessary. It is important to salt in stages. Don’t over salt but be sure to season veggies nicely.
- Once the salt flavor is correct, add mushrooms and combine. Cook 2 minutes.
- Add broth. Add remaining garlic powder, ginger, and granulated chicken bouillon and stir to combine.
- Add soy sauce, fish sauce, sesame oil, and cilantro.
- Taste and add salt if necessary. You may also elect to add more garlic powder. I’m a huge garlic fan and generally do but it’s up to you.
- Once the flavor is where you like it, cook for 5 minutes and then turn down to low heat.
- While your broth is becoming epic, prepare your favorite noodle. My husband and I love capellini angel hair pasta nests. We’ve also enjoyed rice noodles. If using the nests, use one nest per serving. Use 1 cup of any other noodle per serving.
- Once noodles are cooked, drain and rinse.
- Add noodles to the base of your favorite bowl and pour at least 2 cups of the broth mixture on top, being sure there’s enough broth to slurp and enjoy!
Top your soup with chopped yellow/white onion, green onion, jalapeno, and cilantro all chopped fine together. Squeeze just a little lime juice. Maybe 1/4 a teaspoon of lime juice per bowl. The blast of flavor completes and refines the dish like never before! Dial back the jalapeno if you can’t stand the heat :). The spiciness the jalapeno adds is what cleared my hubby’s ailments. I’m not a doctor and don’t suggest this recipe cures, but my lord loved it, and dag gone was better for it AP!