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Spicy Ginger Soup

What you need: 

3 cups vegetable broth
1 cup uncooked shell pasta
4 medium-size mushrooms (chopped)
1/2 cup diced onions
1/2 cup frozen peas
2 teaspoons powdered ginger
2 teaspoons powdered cayenne pepper
1 teaspoon powdered garlic (or 2 cloves finely chopped fresh garlic)
1 1/2 teaspoons lemon juice
pinch of sesame seeds
pinch of black pepper

What you do: 

Heat the vegetable broth in a pot. Add noodles and bring to a boil.
While boiling, add the ginger, cayenne, garlic, black pepper, and sesame seeds.
When the noodles are softened but not fully cooked, reduce the heat and add the onions, peas, and mushrooms.
Cover the pot and let sit for four minutes. Uncover, add lemon juice, stir, and let sit a couple more minutes.
Reduce the cayenne pepper and ginger if you don't like spicy.
I make this when I'm sick--guaranteed to clear the sinuses.

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I used carrot and celery instead of mushrooms and a lot less cayenne and I still found it to be plenty spicy. There wasn't much broth, though. I found it to be more like goulash than soup.

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