Even if you're not infected, this ought to be a good system cleanse after any bout of gluttony. It's vegan-friendly and full of stuff that's good for you. It reminds me a little of a fish-free miso. I guess it could be the sick vegan's answer to chicken noodle soup. I like the way the tofu seeps and makes a sort of soy broth all on its own. Just make sure you don't overdo it on the salt like I do; saline shock is no good. I don't see why this wouldn't be awesome with some clear rice noodles thrown in there, but alas, I had none to try it with.
You will need:
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 2 portabella mushrooms (a bunch of criminis will do), sliced
- 1 bunch bok choy, chopped
- 1/2 cup bean sprouts
- 1 package extra firm tofu, pressed and cubed
- 6 cups water (less if you like a thicker soup)
- Bay leaf
- Salt and pepper to taste
Warm up the oil in a large pot over medium-low heat. Toss in the garlic and mushrooms and cook until the mushrooms have gotten a little juicy, then add the tofu and cook a few more minutes, stirring occasionally. Add just the white stalks of the bok choy; cook until translucent, then add in the leaves, the bean sprouts, and a few pinches of salt and pepper and cook another minute. Pour in the water and add the bay leaf. Cover and bring to a boil, then remove lid, reduce heat, and let simmer until soup has thickened to your liking. Enjoy on late November days of frozen drizzle or keep it stashed in your freezer for when you're too snowed in to grocery shop later in the year.