"After trying every over-the-counter flu medicine for my husband to no avail, I came across a recipe that sounded like the perfect flu-buster: Ginger and Greens Noodle Soup by Alison Roman, cookbook author of "Something From Nothing." It helped; he's better."
"Combine the herbs, scallions, ginger, garlic, fish sauce and ½ cup olive oil in a small bowl. Heat the broth in a large pot and add the leafy greens and half of the herb-ginger mixture. Bring to a simmer. Simmer gently until the broth is very gingery and the greens have gone from perky and bright green to completely tender and dark green, 15-20 minutes."
"Meanwhile, cook pasta in a pot of salted water until al dente; drain and add the pasta, chicken and remaining greens to the broth, simmering for a few minutes to finish cooking. Season with freshly ground black pepper to taste and squeeze fresh lemon juice over each bowl to taste."
A sudden onset of flu symptoms—scratchy throat progressing to severe cough, congestion, and body aches—can be debilitating. After over-the-counter medications proved ineffective, a ginger and greens noodle soup recipe from cookbook author Alison Roman offered significant relief. The soup combines fresh herbs, ginger, garlic, and fish sauce infused in chicken or vegetable broth with leafy greens, pasta, and chicken. The ingredients are simmered together to create a warming, nutrient-rich dish. Fresh citrus juice is squeezed over each serving for brightness and additional vitamin C. This homemade remedy successfully helped alleviate flu symptoms.
Read at The Mercury News
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