The Cascade Kitchen is a student-run food column that brings you budget-friendly recipes and cooking tips. Check back weekly for something new to try in the kitchen, or if you want to see your own recipe featured next, get started by reaching out to culture@ufvcascade.ca.
I’m not saying this soup can cure the cold or flu, but it definitely helps. Go heavy on the fresh ginger in this one; many cultures around the world have been cooking with ginger for medicinal purposes for thousands of years. Studies have shown that ginger has antioxidant, anti-inflammatory, and anti-nausea properties. Garlic, shallots, and red chili peppers have also been used for centuries in holistic medicine; pretty much every ingredient in this soup is amazing for your insides. So slurp up a bowl of this soup if you want to warm up after a cold day, you have an itchy throat, or you just want to be a decent person who eats their vegetables.
Cooking time: 30 minutes. Serves: 2
Ingredients:
Glug of sesame oil
1 finely diced shallot
3 big cloves of grated garlic
2-inch thumb of fresh ginger, grated
1 finely diced red chili pepper
4 tbsp tamari or soy sauce
1 cube or 1/2 tbsp vegetable bouillon or vegetable broth base
3 cups water
Handful of sugar snap peas
2 baby bok choy, broken into leaves
1 package ramen noodles
To serve:
2 chopped spring onions
Small handful of chopped cilantro leaves
1 lime
Sprinkle of sesame seeds
A couple spoonfuls of kimchi (optional, but recommended for extra probiotics)
Method:
1) In a medium-sized pot, sautée the shallot, garlic, ginger, and pepper in the sesame oil. Keep stirring so the ginger and garlic don’t stick to the bottom and burn. While this is happening, boil the water in a kettle. After about 5 minutes, add the tamari and vegetable broth base.
2)Once the water from the kettle is boiled, pour that in as well. Add your ramen, snap peas, and the bok choy. You can pretty much add whatever vegetable you have in your fridge here: bean sprouts, sliced red bell pepper, matchstick carrots, and broccoli florets all work great. Let this cook just until the ramen is done and the vegetables are al dente.
3)Ladle the soup into two large bowls and top with the spring onions, cilantro, sesame seeds, and 1/2 a squeezed lime in each bowl. I recommend adding some kimchi as well, but that’s up to you.
(Andrea Sadowski/The Cascade)
Andrea Sadowski is working towards her BA in Global Development Studies, with a minor in anthropology and Mennonite studies. When she's not sitting in front of her computer, Andrea enjoys climbing mountains, sleeping outside, cooking delicious plant-based food, talking to animals, and dismantling the patriarchy.
