Soba broth bowl with mushroom and cabbage

I have a sore throat and a stuffy nose, so I made a brothy version of this quinoa fried “rice” recipe, which can be made quickly with pre-sliced mushrooms and pre-washed chopped salad.  Mushrooms and cabbages are both “neutral” (neither “heaty” nor “cooling”) foods in Chinese cooking, so this dish is a safe bet if you’re trying to avoid getting sick(er).

In a small pot, bring some water to a boil and cook the soba according to package directions.
Meanwhile, rinse (and chop, if not using pre-sliced) your mushrooms. (Softer mushrooms like shittake and oyster work best here; if using woodier mushrooms chop or break into smaller pieces to reduce cooking time.)

When the soba is done, drain and set aside in your serving bowl, tossing with a small amount of sesame oil to prevent sticking.
Also add some sesame oil to the pot, and begin to fry the mushrooms (or skip this step for a less “heaty” option). Then add your chicken or vegetable broth and bring to a boil again.
Finally, add the chopped salad (I used Dole’s Asian blend, which is mainly a cabbage mix), and cook until softened.

Season broth to taste using teriyaki/soy/tamari, garlic powder and pressed ginger (again, skip for a less “heaty” option), or whatever you like. (Optional: crack an egg into the hot broth for more protein .)
Pour over the noodles and serve.

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