Day 3 of toddler flu and I’m still craving noodles, veggies and broth. It’s becoming a bit of a Sunday tradition for me to put on a big pot of broth after Bodhi’s morning swimming class. We’re all starving by the time we get home so he has his milk and while he goes down for a nap, I get started on the slow-simmered broth so it’s ready when he wakes up. Obviously I snack throughout.
The process is usually the same for my broth recipes, the ingredients just differ depending on what I’m making and the ingredients I have to hand. Generally, it goes something like this: I throw a bunch of aromatics like lemongrass, ginger, lime leaves, star anise, spring onion and coriander stems into a giant pot of water. Next, I add soy sauce and all the veggie scraps from the fridge (leftover from the week). My fave vegan chicken-style stock cubes go in too (I use an Australian brand called Massel) before the pot is covered and left to simmer all afternoon whilst we get on and do things around the house or just cosy up and watch a movie.
At dinner time, I strain the broth through a muslin to reveal a deeply flavourful clear soup. It’s so light and fragrant with all the lemongrass and ginger. For this recipe, I added vegan ramen noodles, broccoli, snow peas, red peppers, enoki mushrooms and tofu skin (I had dried bean curd sticks which I pre-soaked in hot water and then sliced). I always save adding chilli oil for last (so Bodhi can enjoy the noodle soup too) and drizzle it over the top of my bowl.This nourishing bowl has definitely helped ease some pressure off my sinuses this evening. Best of all, there’s enough left over for tomorrow’s lunch. Now, please excuse me while I crawl back into bed.
What’s your favourite sick day dinner?