This is a great “warming the insides”, immune-boosting soup. Hot spices, chilies (cayenne works too) are excellent for the respiratory system. They help relieve the congestion associated with colds and flus. They also encourage the brain to release endorphins. The warming power of spices like black pepper, ginger and cayenne (piperine, gingerols and capsaisin) all boost metabolism and have aphrodisiac effects as well!

Hot and Sour Soup Recipe.

Ingredients:

8 Cup vegetable stock

2 Teaspoon tamarind paste ((can add another tsp if you like it zesty!))

4 Tablespoon lemongrass (minced)

4 Cup mixed vegetables chopped ((try 1c squash/carrots, 1c tomatoes, and 2 c greens like bok choy, snow peas, broccolini, chard etc. ) )

1 Tablespoon ginger (minced)

1 Tablespoon tamari or fish sauce

1 lime, juiced (or dash of ume or rice vinegar)

2 Teaspoon sambal oelek (or dash cayenne or chilis)

Ounce black pepper (to taste)

4 green onions (thinly sliced)

2 Tablespoon mint, thai basil or cilantro (fresh, chopped)

1 Tablespoon miso (optional)

1/2 Package rice noodles (optional)

Instructions:

1. You can make the Asian Vegetable Stock, (super authentic, zesty base), a simple Konbu Dashi, or use prepared broth (chicken or vegetable).
2. Put broth to simmer in a large pot.
3. Dissolve the tamarind in some warm water, add to broth.
4. Add vegetables and ginger simmer until cooked.
5. Add all spices and flavourings to taste (ume is very salty, as is miso, so use your own tastebuds/preferences!)
6. If using miso, dissolve in warm broth and add at very end (do not boil the miso or you destroy the beneficial bacteria).
7. If using rice noodles, cook separately in a pot according to package directions (varies by thickness!) and add towards the end!
8. You can make the Asian Vegetable Stock, or use prepared broth (chicken or vegetable).
9. Put broth to simmer in a large pot.
10. Dissolve the tamarind in some warm water, add to broth.
11. Add vegetables and ginger simmer until cooked.
12. Add all spices and flavourings to taste (ume is very salty, as is miso, so use your own tastebuds/preferences!)
13. If using miso, dissolve in warm broth and add at very end (do not boil the miso or you destroy the beneficial bacteria).
14. If using rice noodles, cook separately in a pot according to package directions (varies by thickness!) and add towards the end!