Mama’s got the funk. My 7-year-old brought his viral plague into our home, and now it’s gotten its diseased hooks into me as it slowwwly makes its way around the house. On the bright side, at least it’s not the stomach flu, but for real, I do not have time to be sick. Life, however, gives zero shits about convenient timing, so here we are. I’ll just have to put on my big-girl panties and deal, which means lots of green juice and smoothies, water, oranges, essential oils, black elderberry and zinc. And this soup.
The inspiration for this bowl of coziness came from the geniuses over at Inspiralized.com. They do some ridiculously awesome things with fruits and veggies, and their egg drop + zucchini noodle soup is no exception. But for this, I had a hankerin’ for some rice noodles.
There’s just something about noodles and broth. It’s comforting and satisfying and warms you right down to your soul. And when you add ginger and garlic into the mix, you’ve got yourself a recipe (literally) for a cold-virus ass-kicker. Both potent anti-virals, I love having a legit excuse to add insane amounts of them to my food. The scallions and bok choy add extra flavor and a healthy dose of chlorophyll (and let’s not discount the visual emerald-green pizzazz), the tamari adds delicious umami depth, and the egg adds heft and texture to an otherwise extremely light meal.
Don’t wait until you’re stricken ill to try this one. It’s brothy comfort in a bowl.
Prep Time | 10 minutes |
Cook Time | 10 minutes |
Servings |
-6 servings
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Ingredients
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