Monday, November 29, 2010

Pho Soup

I've been sick recently. I had a pretty high fever for a few days, so eating wasn't high on my list of things to do... laying around moaning was. Still, it's important to get good stuff into your system and keep yourself hydrated when it's difficult to keep things down. Sipping on coconut water, miso soup and herbal teas is perfect for that, but when you are starting to feel better, one of the easiest to prepare, simplest to digest and most nutritionally dense things to make, is Pho soup.

What you need:

1 package of rice noodles
(I like Thai Kitchen brand, as it comes in individual packages and includes seasoning)
(good ones to use are kale, cabbage, spinach, scallions, chives, onion, broccoli, carrots, garlic, ginger - any combination of any of these, and others that steam easily)
Nutritional yeast

Make noodles according to directions.
When the noodles are almost done, add your veggies and simmer for a few more minutes.
Pour into a ceramic bowl, sprinkle with nutritional yeast.

Often, since garlic is most potent as a natural infection fighter in its raw form, I'll crush a whole clove or two into the soup at the very end. This will give your soup an extra nutritional boost!

To learn more about the health benefits of garlic, check out this link:

1 comment:

  1. The easy way to remember how to pronounce "pho" is to remember that pho-king is a dirty verb.