14 February 2012

Stuffy: a Potent Ginger Noodle Soup

Sleep is surprisingly necessary for the proper functioning of my body.  Most of the time I get enough sleep and I wash my hands often enough I can avoid most of The Yuck, the nasal/sinus/chest phelgm monster that travels the preschool circuit.  But my job sometimes gets in the way.  I was up all night on Sunday, so what had been an annoying thing at the back of my throat, easily vanquished with gargling and tea, became a full blown head cold, complete with that most undignified of symptoms, the runny nose.  This morning, after dropping W at preschool and humoring A through a toddler art class I walked to the grocery store to pick up the extra soft tissues, and the ingredients for this soup.

This is potent stuff.  You have to be dedicated to garlic and ginger to eat it made with the full amounts.  But it's just the thing when you can't smell and you need something to give you a boost.  It won't cure the common cold, but it will make a lovely companion as you huddle on the couch under a blanket with only your extra-soft tissues for company. (Or, if you're like me, with your extra-soft tissues and your kids because when your full-time job is "Mom" there are no sick days.")

ginger noodle soup

Potent Ginger Noodle Soup
makes 1-2 servings depending on how hungry you are and how willing you are to share.
2 cups water
2 carrots
(1 or)2 cloves garlic
(1 or)2" piece fresh ginger
1 bundle soba noodles
large handful fresh spinach
1 Tablespoon tamari
1/2 Tablespoon rice vinegar (lime juice would also be great here.)
1/2 Tablespoon sesame oil

Set water to boil in a small pot.  Scrub the carrots, slice thinly, add to the water.  Mince garlic.  Peel and mince ginger and add to the water. When the water begins to boil, break the noodles in half and add to the pot. Cover and simmer for 5 minutes.  While the noodles are cooking, wash and drain the spinach.  When the noodles are done, stir spinach into the soup until wilted.  Remove from heat, pour soup into bowl and drizzle with tamari, vinegar and sesame oil.  Eat.  Slurp if desired.



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