When you want a healing soup that is not chicken soup, make this gingery Asian-style mushroom soba noodle soup with some homemade vegetable stock.
Olive oil, 1 T
Mushrooms, crimini, 4 oz, washed and sliced thick
Shallot, 1/2, minced (optional)
garlic, 3-4 cloves, minced
ginger, minced, 1 T
Chile garlic sauce, 1 t (or something else to add red pepper kick)
Soy sauce, 3 T (or try some sherry vinegar for unami)
Vegetable stock, 4 c
Soba noodles, 4 oz
Spinach, 2 oz (or bok choy, chard)
Prepare mushrooms, shallot, garlic and ginger.
In medium soup pot, heat over medium heat and add 1 T olive oil, and then sauté mushrooms with salt for 4 mins or so until softened. Add shallots, then garlic, ginger and hot sauce, and cook for 2 mins or so. Add soy sauce, increase heat, stir and toss and cook for 2-3 minutes.
Add vegetable stock and bring to hearty simmer, and add soba noodles. Cook for 6 minutes and do not overcook! Two minutes before done, add in spinach.
Ladle into bowls and top with sesame seeds and perhaps a drizzle of sesame oil.
Good for what ails you!
Source: The Kitchn, Soba Noodle soup.