The other day I felt myself starting to get sick so I ran over to Whole Foods and bought up all of the immunity boosting things I could think of. And it worked!
- 3 cloves garlic
- 3 cm piece fresh ginger
- 1 carton chicken broth (low sodium)
- 2 portobello mushrooms
- 2 tbsp soy sauce (low sodium)
- 2 tbsp sesame oil (you can sub another oil if you need to)
- 1/2 tbsp sriracha
- 1 serrano pepper
- 1 cup kimchi
- 5 mini bell peppers (or one normal size)
- 2 tbsp ginger paste
- red pepper flakes (to taste)
- 1/2 tbsp furikake +some for garnish
- 4 handfuls spinach
- mince garlic and ginger (peel ginger first)
- slice and deseed the serrano (you can leave some of the seeds depending on your spice tolerance and the heat of the chili)
- heat sesame oil in a medium sized pot over medium heat and add the garlic, ginger and serrano
- halve the mushrooms then slice them lengthwise and add to the pot when the other ingredients have turned opaque
- add soy sauce, sriracha and furikake, stir and cover
- slice the bell pepper(s) and add to the pot
- once the mushrooms are looking good and sauteed, pour the chicken stock over
- turn heat down and let simmer for 5 minutes
- when ready to serve add spinach
- top bowls with kimchi and more furikake
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