A simplified and healthier version of the classic, this low-fat, zingy soup will satisfy your spicy, sour cravings. Stores well in refrigerator for three days. Freezes well for three weeks.
Targeted Side Effects: Fatigue, loss of appetite
A good source of vitamins A and C and iron
Calories: 160; Total Fat: 4.5 g; Saturated Fat: 1 g; Total Carbohydrates: 19 g; Fiber: 2 g; Protein: 10 g
12 fresh shiitake mushrooms or dried shiitake mushrooms reconstituted with hot water
1 carrot, cut into matchsticks
1 (8-ounce) can bamboo shoots, liquid drained
8 ounces pork or chicken, cut into narrow strips
2 cups thinly sliced savoy or napa cabbage
1¾ cups water
4 cups vegetable or mushroom broth
¼ cup rice or white wine vinegar
¼ cup red wine vinegar
¼ cup tamari, more to taste
1 tablespoon Sriracha or chili–garlic sauce, more to taste
1 tablespoon grated fresh ginger
1 tablespoon arrowroot
1 tablespoon sesame or olive oil
4 ounces dry Thai rice noodles or soba 100% buckwheat noodles
Optional: ½ cup sliced scallions
1. Cut mushroom caps into two to three slices. Discard stems.
2. Place mushrooms, carrots, and bamboo shoots in bottom of large soup pot. Add pork or chicken and cabbage.
3. In a large bowl, combine 1½ cups water, broth, vinegars, tamari, Sriracha or chili garlic sauce, and ginger. Add to soup pot. Cover and bring to slow boil. Reduce heat and simmer for one hour.
4. In a small bowl, whisk together arrowroot, sesame or olive oil, and remaining water. Stir into soup. Cover and cook over high heat for 10 minutes. stirring frequently. Drop in noodles and cook for 10 minutes.
5. Serve in bowls. Garnish with scallions.
Health Tip 101: Shiitake mushrooms are high in protein, selenium, iron, and vitamin C. They also contain the nutrient lentinan, a type of beta glucan shown to help stimulate certain immune cells.