There's nothing more nostalgic to me than the smell of chicken soup on a cold, winter day. When I was younger, my mum would cook up the biggest chicken soup and freeze it for easy access when anyone started to get the sniffles or had an upset tummy. So now, when the temperature starts to drop, the first thing I like to add to my weekly meals is a nice, hearty broth soup. Most of my household follows a predominately plant based diet, nowadays. Luckily, Nutra Organics has a range of vegetable broth's that provide a super hit of nutrients to keep you warm and healthy! If you prefer the bones and all, Nutra Organics also has a beautiful range of chicken and beef bone broths too.
My personal favourite is the Mushroom Veggie broth containing Reishi, Shiitake & He Shou Wu. These mushrooms are traditionally adaptogenic and contain high amounts of Vitamin D to support your immune system. This broth containing nourishing red miso and Tasmanian kelp for probiotic support, an extra kick of zinc & vitamin b12, and folate, to really support a vegetarian diet! The best thing about it is that one serving (6g aka. 2 teaspoons) is equal to one serving of vegetables, making it super easier to get your daily needs. You can add it to boiling water for a simple cup of goodness, to soups, sauces or, you can make a broth bowl, like my favourite Asian broth soup recipe below! Find out more about the ingredients & nutritional information here.
Asian broth soup recipe
Prep: 20 minutes
Cooking: 2 hours
Serves: 6 full bowls
- 200g Shiitake Mushrooms - sliced
- 100g Oyster Mushrooms - cut in half
- 100g Enoki Mushrooms - cut off ends
- 4 x Bok choy
- 300g Snow Peas - remove ends
- 1 x Can of Bamboo Shoots
- 3 large garlic cloves (diced finely)
- 2 Chillies sliced (this provides a nice spice, but feel free to omit if it's not for you!)
- 1 tablespoons of chopped ginger
- 2 tablespoons of tamari (or adjust to taste)
- 3 heaps table spoons of Nutra Organics Mushroom Veggie Broth powder
- 3 L of water
- 2 tablespoons of Melrose Sesame Oil
- 1 tablespoon of Melrose Olive Oil
- 200g of rice vermicelli noodles
- Salt & Pepper to taste
- 300g Firm Tofu (1 packet) - diced in cubes
- 1 teaspoon of sesame seeds
- 1/2 teaspoon of Planet Organic smoked paprika
- 1/2 teaspoon of garlic powder
- 1 tablespoon of olive oil
- Salt & Pepper to taste
- Wash and prepare all your vegetables
- In a large pot, heat up the olive oil on medium-high heat and add the ginger, garlic and chilli's. Cook until fragrant.
- Add all the mushrooms and cook until just tender - this will only take a few seconds.
- Stir in greens & bamboo shoots and cook until just tender - approx 1 minute. Add salt & pepper to taste.
- Drizzle over sesame oil, tamari & sprinkle veggie stock powder, then top with 2.5L of water. Turn heat down to a simmer.
- While soup is simmering away, prepare tofu - start to heat up a frying pan with olive oil on high heat.
- When oil is hot, add tofu, and season with sesame seeds, paprika, garlic powder & salt and pepper, stirring to ensure seasoning covers all sides.
- Cook tofu until crispy on all sides (will take around 20 minutes). Set aside.
- Reduce soup for approximately 1 hour (or more if you're not starving!), adjusting salt & pepper to taste.
- Once happy with flavour, boil 500ml of water and pour over noodles in a bowl, and cover for 3 minutes.
- Drain noodles, drizzle with sesame oil to avoid stickiness.
- Start to prepare your bowls: Add noodles, broth, & veggies. I always try to get as much of the mushrooms as I can!
- Add tofu on top, and garnish however you please. We chose to garnish with some fresh chilli, spring onions and Thai basil.
P.s. This soup is even better as a leftover!