Not Corned Beef + Cabbage


I’ve been warding off the ills since Wednesday. The creep of a cough, sneezes in succession, ear buzzing and a runny nose - I told myself it was the onset of allergies. I popped a Zyrtec and told myself it was the onset of allergies knowing full well that tiny humans who put their hands in their mouths, fingers up their noses and wipe snots on their sleeves … touch me all day long. And you know what, I don’t even mind. I imagined going down this whole sub teaching path I’d be way more neurotic about sickness, being within close proximity to small beings and with the knowledge that all of my teacher friends are always - in some way - sick. I don’t have it in my heart to not let them tap my hand, high five or pinky promise even after said snot riot I speak of above. I simply remind them to cover their mouth when they cough, wash hands after sneezing and remind them how germs spread. 

My own hands feel like sand paper and look a little ratchet from in school art projects, incessant hand washing, my own cooking projects and winter winds. I’m laying on my couch a hot mess in a green sweatshirt, having had to cancel plans with a good friend visiting from out of town.

A sinus and respiratory infection got me good but I’m also somewhat proud I did a very, very light shop on Thursday evening and had enough in my home to make a throat soothing soup. 

I stumbled home from urgent care, having just talked to my mother in the morning, having promised I wouldn’t cook. I’d order diner matzoh ball or call Chinese for a vat of wonton healing. I promised. 

I couldn’t do it. I came home, I showered, put on my best Boston Terrier flannel pajama suit and fuzzy slippers and went to soup town for a hearty, healing, spiced broth. Often times when I’m sick I make something I call voodoo tea which is laced with garlic cloves, orange and lemon peels and juice, turmeric, apple cider vinegar and raw honey so I thought I’d make an Asian inspired soupy counterpart. 

I was dreaming of a ginger loaded miso butter broth and here’s what I had in my home and used to make my soup. Pays to be stocked and stacked - with the beauty of my global pantry and shopping habits is that my tastebud and tummy are never let down. 

This soup took me all of 20 minutes to make from start to finish.
25 minutes if you count the dress change from Boston Terrier pj's into green sweatshirt and new pajama bottoms due to a near burn victim, shaking hand, soup spilling incident where in piping hot broth was poured all over myself and the floor. 
28 minutes with clean-up. 

Getting back to feeling Soup-er, recipe below.

Get in the kitchen. If I can do it when my nose is bleeding, while coughing (nice and sanitary) and with burned legs, I know you can too.  And if it's not this soup, maybe it's another. Soup is a simple way to get in the kitchen and practice. 



  • 2 T. Homemade Miso Butter *this compound butter is delicious and courtesy David Chang via the NY Times, I always have it on hand because I love to cook using this intense flavor and it’s killer melted on seamed plain vegetables, taking everything to a next level of flavor 
  • 1 block of Rice Noodles
  • 1 c snow peas
  • 1 package of Enoki Mushrooms, shiitake or white button mushrooms, sliced 
  • 1 bunch of Scallions, whites thinly sliced and greens chopped and reserved for topping
  • 1 3” piece of Fresh Ginger, sliced
  • 3 cloves of Garlic, chopped
  • 1 piece of Extra Firm Organic Browned Tofu Cutlet or you can use 1/2 block of extra firm tofu, cut into small pieces
  • 1 32 oz container of Veggie Stock 


  • Place stock in a medium pot with  garlic, ginger and scallions - bringing to a simmer and reduce heat to lowest flame
  • Add mushrooms and snow peas, continuing to cook for 10 minutes
  • Add tofu and rice noodles, cooking an additional 3-4 minutes
  • Finish by stirring in miso butter and red pepper flakes
  • Serve pipping hot and topped with scallion greens and extra red pepper