I created this aromatic, immune-boosting comfort food for Barre3 as their go-to tonic for cold and flu season. Let the flavorful broth warm you from the inside out and kickstart the robust health benefits of a broth-based meal as colder days grow near. With antimicrobial shiitake mushrooms and cure-all garlic, this Vietnamese-inspired dish can also detoxify the blood while ginger and jalapeños enhance your circulation (and excite your tastebuds!).
INGREDIENTS
1- 8oz package brown rice stir fry noodles
3-4 cups cooked shredded chicken
10 cups bone broth (or premade pho broth, found in organic soup aisles, or stock of choice)
1 ½ Tbsp garlic paste or minced garlic
1 ½ Tbsp grated ginger
2 Tbsp tamari
1 Tbsp fish sauce
2 baby bok choy, halved lengthwise
1 ½ cups shiitake mushrooms
1 ½ cups bean sprouts
1 large handful of fresh basil
OPTIONAL TOPPINGS
1 jalapeno, thinly sliced
lime wedges
½ a white onion, shaved
red pepper flakes
handful of finely chopped cilantro
3 green onions, thinly sliced
INSTRUCTIONS
Cook rice noodles according to package directions. Drain and divide among four bowls along with shredded chicken.
Using same large pot, combine broth, garlic paste, grated ginger, and tamari over medium high heat until flavors meld and broth is heated through (about ten minutes). Season to taste. In last five minutes, add bok choy and shiitake mushrooms.
Divide bok choy and mushrooms among bowls with rice noodles and chicken and top with broth, bean sprouts, basil, and any additional desired toppings.