Super Immunity Soup
Super Immunity Soup starts with a good bone broth or chicken stock that is steeped with ginger root, lemongrass, and garlic. Then Ramen noodles are added into this healthful broth, along with fresh ingredients like bean sprouts, cilantro, sliced radishes, jalapeno and a slice of lime.
Equipment
- Stock pot or large soup pot
- strainer or sieve
Ingredients
- 6 cups Chicken Stock use Vegetable Stock for vegan version
- 1 stalk Lemongrass
- 3 cloves Garlic
- 1 knob Ginger Root
- 1 tsp Salt
- 1/2 cup Fresh Bean Sprouts
- 1 Jalapeno
- 3 Radishes
- 1/2 bunch Cilantro
- 1/2 Lime
Instructions
- In a large pot heat chicken stock to a simmer. Vegetable Broth can be substituted for entirely vegan recipe.
- Peel off any dried leaves from the lemongrass stalk, wash, and smash the stalk using the back of a chef's knife to release the oils. Slice the stalk into 1-2 inch slices. Add to stock.
- Smash garlic to remove the peels. Add smashed cloves to the stock.
- Slice Ginger root into 1/4 inch slices. No need to peel. Add these to the stock, and simmer on stove for 45 minutes to 1 hour.
- Meanwhile, wash and chop small handful of cilantro. Rinse Bean sprouts in a colarnder and set aside. Wash radishes and jalapeno and slice into rings.
- Once the aromatics have steeped and flavored the stock, remove the lemongrass stalks, ginger root slices and garlic, and discard.
- Add Ramen Noodles, setting aside the flavor packet for another purpose. Add the salt, stir and let cook in simmering stock for 5 minutes until the noodles are soft.
- Add remaining ingredients and cook another couple minutes, check and adjust seasoning, then serve immediately while vegetables are still crisp and cilantro still retains its vibrant color. Serve with slices of lime.
