Sometimes the best remedy for an allergy attack or upset tummy is a steaming bowl of immune boosting soup. Since this past week I found myself struggling against both, I made a bone broth spiked with ginger, garlic, and onion. I had mushrooms and savoy cabbage on hand so I went with Asian-inspired flavors and garnished my bowl with a dollop of black bean chili oil to help punch out my allergy issues. The bone broth was soothing and the addition of ginger helped settle my stomach and boost my spirit. As far as I’m concerned, a big bowl of homemade soup will cure anything that ails you and it’s always my go to when I’m feeling under the weather.

Pork Noodle Soup with Mushrooms and Ginger

Ingredients:

2 Detwiler’s Bone-In Pork Chops

4 – 6 cups water

about 2 tablespoon Vegetable Better than Bullion

1/2 sweet onion, sliced

1/2 in or so of fresh ginger, skin removed

2 garlic gloves, skin removed

about 2 tablespoon low sodium Soy Sauce

about 1 tablespoon Hoisin

about 1/2 teaspoon Rice Wine Vinegar

1 cup shredded Savoy Cabbage

1 cup diced button mushrooms, or mushroom of choice

small drizzle Toasted Sesame Oil

1 serving Rice Vermicelli

cheesecloth – for straining bone broth

1/2 teaspoon Black Bean Chili Oil, optional

Salt and Pepper to taste

Method:

In a medium sized stock pot or dutch oven, bring the water to a soft boil and stir in the bullion, Soy sauce, Hoisin, Sesame oil, and Rice Wine vinegar. Next blanch the pork chops in the boiling water for 3 to 5 minutes, just enough to slightly cook the pork through. Remove the chops and allow to cool a couple of minutes. Remove the bone from each chop and add the bones back into the stock pot. Set the chops aside. Reduce to a simmer and add in the onion, ginger, and garlic. Continue to simmer 30 minutes to an hour. Remove the bones from the broth and discard. Over a large mixing bowl (large enough to hold the stock in your pot) carefully secure cheesecloth by laying the cheesecloth over the mixing bowl and securely tucking the remaining cheesecloth under the bottom of your bowl. Next, carefully ladle the stock into the mixing bowl allowing the cheesecloth to catch all the bits floating in the stock. This strains the stock so that you are left with a beautiful broth. Fish out the onion slices, garlic gloves, and ginger and add them back to your stock pot. Discard the cheesecloth then very carefully pour the broth back into your pot and bring up to a gentle boil. Add in the Savoy cabbage and mushrooms. Chop the remaining pork into bite sized squares and add it back into the pot as well. Turn off the heat as soon as the mushrooms and cabbage are tender anywhere from 5 to 10 minutes. Taste and adjust seasoning as needed. In a good sized soup bowl, add in a single serving of dried or pre-cooked rice vermicelli. Ladle the soup over the noodles and if using pre-cooked noodles serve immediately. If using dried noodles, allow the soup to  rest in the bowl about 10 minutes or until the noodles are al dente. Garnish with Black Bean Chili oil if using.