Colds can affect everyone at one time or another especially during the winter months, it is not unusual to get at least two colds per year. A cold is a common ailment and can be caused by over 200 different types of viruse, the cold virus is contracted by breathing in infected droplets that had been coughed or sneezed into the atmosphere, or by picking up germs on your hands then transferring them to your nose or mouth. The Infection manifests in the mucous membranes in the nose and upper respiratory tract causing them to swell and produce even more mucus. Triggers and irritants include lifestyle issues such as being rundown tired or stressed.
Features: feeling under the weather, aching joints and feeling shivery, sore throat and swollen glands, runny nose, stuffed up nose, sneezing, running watery eyes, difficulty breathing, tickly cough, congestion in the ears, slight fever, lack of appetite, tiredness and irritability.
Food can be powerful in nursing the body back to health, as can herbs -- which was the inspiration behind DAO Labs Cold Season Solutions. Bounce Back is a proprietary blend that draws on centuries of Chinese herbal scholarship to provide a unique solution to the fever, chills, body aches, and nasal congestion associated with cold season. Breathe Clear is inspired by Zhi Sou San, a formula used by doctors of Chinese Herbal Medicine for centuries to relieve coughs, reduce phlegm, and to soothe throat irritations.
From a dietary standpoint we would want soft foods or liquid like a soup that are easy to digest, containing slightly cooked fresh vegetables such as cabbage, carrots, and mushrooms. In addition, we want to use aromatics that both help to drive out Wind and Cold, the pathogens that usually cause a cold or other upper respiratory tract infections according to Chinese medicine. At the same time, it is important to add spices that support digestion by warming and harmonizing the Stomach. Ginger, scallions, onions, and cilantro all have this unique combination or properties. Garlic also has some antimicrobial properties. Chile and cinnamon are warming, pungent medicinals that blend well with our other aromatics. Based on this, I have put together an East meets West vegetable or chicken style soup. Stay hydrated by drinking plenty of water and herbal teas to cleanse your body of toxins and keep the respiratory tract from drying out. Keep in mind that you would want to avoid mucus forming foods such as cheese, yogurt, dairy, red meat or simple carbohydrates.
Asian Style Vegetable Noodle Soup For a Cold
Yield 3-5 servings
- 3 cups Chicken stock or vegetable stock
- 1-2 inch Ginger
- 2-3 cloves Garlic
- Small wedge or 2 cups Napa Cabbage
- 2-3 Scallion
- Sambal Chile paste to taste
- Cinnamon dash or two to taste
- ½ Small to medium sized Carrot
- ¼ Medium Onion
- 1 Baby Bok choy
- 3-4 Small Shiitake Mushroom
- Soy ½ to 1 ounce or to taste
- Mirin ½ to 1 ounce or to taste
- Sesame oil ½ ounce or to taste
- Rice wine vinegar ½ to 1 ounce or to taste
- Rice noodles 1-2 cups
- Cilantro to taste
- Chicken if desired
- Lime 1 wedge squeezed per serving
- Vegetable oil 3-4 Tablespoons
- Black pepper to taste
- White pepper to taste
Keep in mind that this is a guideline, you can delete or add ingredients as you wish, I chose to keep this particular version vegetarian and used vegetable stock with all vegetables and no chicken but adding chicken would be great. The addition of the mirin, soy, sesame oil and rice wine vinegar give it a sweet and sour type feel which works nicely with the chile paste and lime. Use any vegetables you like the key is that the vegetables are all lightly cooked so they are easy to digest. The white pepper and cinnamon help to add a unique accent. I did not add additional salt as the stock I used contained salt and the soy adds sodium as well.
Place the rice noodles in hot water until soft and strain.
Slice and dice all vegetables and begin by sautéing the ginger and garlic briefly in the veg oil then continue by adding the remaining vegetables, continue sautéing a few minutes and add the remaining seasonings, spices and stock, simmer until the vegetables are all tender and the flavors have all blended together, keeping the cilantro and lime as garnish per serving.