This recipe grew out of a spontaneous dish I shared on my Instagram stories. I often cook intuitively and rarely follow strict recipes, but I enjoy writing some of these meals down to share with you. This is a straightforward, spicy “flu-fighting” soup—warming, quick to make, and full of flavour.
When I’m under the weather (or when friends and family are) I like to make soup. I usually include lots of garlic, fresh herbs, peppers and sometimes fermented or probiotic ingredients. For this version I added ginger, plenty of garlic and hot peppers to a comforting broth so you can sweat it out and feel revived. I’m not a doctor, so treat this as a comforting home remedy rather than medical advice.
The soup is simple and doesn’t take long. It’s perfect for curling up on the couch with a bowl and something light to watch. If you enjoy spicy food and want a little extra kitchen time, try pairing it with another spicy recipe you like. Follow me on Instagram to catch these stories—many are saved in my highlights—and let me know if you want more of these story-to-recipe posts.
Much love, Jason
Spicy “flu fighting” Soup
10 mins
35 mins
45 mins
3 people
Ingredients
- 1 onion diced
- 5 cloves garlic minced
- 1 tsp ginger minced
- 1 chili pepper chopped
- 3 dried shiitake
- 2 tbsp dried wakame
- 2 tbsp gochujang
- 1 adjuma pepper or habanero
- 1 can chickpeas drained
- 150 grams broccoli or bimi
- 150 grams bean sprouts
- 2 tbsp vegetable bouillon or use vegetable broth instead of water
- 1 serving rice noodles
Instructions
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Warm a large pot over medium-low heat. Add about a tablespoon of oil and sauté the diced onion until translucent. Add the minced garlic, ginger and chopped chili, and cook for about two minutes until fragrant.
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Pour in about 1 1/2 liters of water. Add the dried shiitake, wakame, gochujang, whole adjuma (or habanero), drained chickpeas and the vegetable bouillon (or broth). Bring the pot to a boil, then reduce the heat and simmer for 30 minutes to develop the flavours.
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Remove the shiitake, chop them into bite-sized pieces and return them to the soup. Add the broccoli and season with salt and pepper to taste. Serve the soup over fresh bean sprouts and, if desired, top with cooked rice noodles, fresh herbs and a squeeze of lime.
Notes
- Leaving the adjuma pepper whole will yield milder heat. To make the soup spicier, score or chop the pepper so more of its heat infuses the broth. Handle hot peppers with care and wash your hands after touching them.