The northeast blasted with snow again! Being cooped up inside encourages germs and colds. Remedy? Savor a steamy bowl of brothy, delicous soup, the best comforting medicine.

Healthy and delicious, try a bowl of pho to benefit your immune system or simply soothe you. Broth is a key element in pho, so I recommend using bone broth (make your own or shortcut with store-bought) for it's health benefits and supporting the immune system.

Incorporate antioxidant-rich ingredients - Shitake mushrooms, garlic, ginger and scallons. Add in or leave out grains - I used leftover black rice but you could use quinoa or another favorite grain. Toss in tofu for added protein, fresh chives to bring freshness to the dish.

PHO WITH SHITAKE MUSHROOMS

Yield: Serves 4

INGREDIENTS

1 tablespoon coconut oil

1 small clove garlic, minced

1/4 teaspoon grated peeled ginger root

2 cups organic Shitake mushrooms, sliced

6 cups organic chicken bone broth or chicken broth, low sodium

1/2 cup cubed extra-firm tofu

3/4 cup of a pre-cooked grain (rice, quinoa, barley)

1/2 cup thinly sliced scallions, white and green parts

1 tablespoon snipped fresh chives

Course ground black pepper and sea salt, to taste

PREPARATION

Heat a stock pot over medium heat with coconut oil, add ginger, garlic and mushrooms, tossing constantly, about 1 minute. Add broth and cover, turn heat up to medium-high and bring to a gently boil.


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Reduce heat to a gentle simmer and cook, partially covered for about 20 minutes.

Toss in tofu, cooked grain and simmer for another 10 minutes. Season lightly with salt and pepper.

Ladle soup into bowls, garnish with scallions and chives, serve immediately.

Refrigerate for up to 3 days or freeze for up to 6 months.