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soup for the sick.
Photo by the also-sick partner-in-crime
The ironic thing about a lot of chicken soup recipes is that they ask you to make chicken broth from scratch before you get sick.
Y’know, because we all have foresight. Because chicken broth is just something you want to make when it’s Amazing degrees and clear outside and throwing up 3 times in a night is something you’d see more often on your street corner in the Mission than in your own bathroom.
If you’re within walking distance to a decent grocery store, just buy chicken broth in a box. And most importantly, as long as the main ingredients are water and chicken broth (unlike a certain variety that was mostly “chicken broth flavor”, followed by a long list of chemicals), you can spare yourself any guilt of lacking foresight.
Because, let’s face it, being sick is the last thing people hope for.
Soup for the sick, with ginger (i.e. your dose of Asian mom wisdom)
Serves 4- 4 cups of chicken broth
- 8 oz / 1 packet of tempeh, cut into 1” cubes
- 1” piece of ginger
- 2 cloves of garlic, finely chopped
- 1 onion, chopped
- 1 carrot, peeled and diced
- 1 bunch of rainbow chard, stems removed and diced, leaves cut into a rough strips
- 1 zucchini, diced
- 1/2 cup of orzo, acini de pepe, or any form of small soup pasta
- olive oil
- salt and pepper, to taste
- parmesan cheese
In a large soup pot, heat olive oil on medium heat and sauté the onions and garlic until the onions are transparent. Add the diced carrot, chard stems, and grate in the ginger directly into the pot. Cook for another minute or so, without burning the ginger.
Pour in the chicken stock, cover, and bring to a boil before lowering the heat to a simmer. In the meantime, pan fry the tempeh pieces in a pan with in a little oil until golden on each side.
Add the tempeh and pasta to the soup pot and cook over medium heat for 9 minutes, until the pasta is cooked and the tempeh is heated through. Throw in the zucchini and chard leaves, season with salt and pepper, and cover for a further 5 minutes until the leaves are cooked.
Serve with a generous crack of pepper and a few gratings of parmesan cheese.
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