As we say goodbye to summer and welcome the fall our thoughts go to comfort foods. What’s more comforting than a hot bowl of soup? Today, Asian style soups catch my fancy. 

The thing about soup that is awesome is that the broth is very nourishing and if we want to go the extra mile, we can use bone broth which is so gut healing! Whatever you decide, soups are so versatile and with a few tweaks, we have an incredibly comforting and healthy meal. There are recipes all over the internet so it should be easy to find methods to make your own stock if you like. If you are short on time, I found a brand here in Port McNeill called Ocean’s Halo that makes several organic broths…Ramen (Japanese with Chinese roots), Miso (Japanese) and Pho (Vietnamese). The word “ramen” comes from the Chinese term lamian (pulled noodles). Keep in mind that although many of these soups traditionally use wheat-based noodles, if you need to stay away from gluten, switch it up to rice noodles or other types of gluten free noodles. Have a look at Soba noodles which are buckwheat which is a healthier twist on wheat noodles. Adding mini wontons to some of these concoctions adds more protein and might make it more interesting for the kids. Also, the use of udon noodles although wheat, might get some fussy folks to chow down.

One of my favourites is miso soup. Miso broth is made from dashi (fish or kelp stock) mixed with fermented soybean paste (miso). I don’t do too well with tofu so I leave that out of mine, but I make sure I have lots of finely sliced wakame seaweed and chopped green onions in it and although miso soup doesn’t usually have noodles, you can add them to fill it out to a main meal. I use rice noodles or soba noodles here. 

My absolute favourite is Pho pronounced ‘fuh’. Pho has the distinctive aroma of star anise, cinnamon sticks, whole cloves, coriander seeds, and cardamom. Kids might, however, be a bit dubious about this one but unless you try…

I think one of the things I love about pho is the use of fresh herbs like Thai or regular basil, cilantro, and mint. For crunch, fresh bean sprouts and thinly sliced green onions fit the bill. Accents such as lime wedges and sliced jalapeño or Thai chili peppers are wonderful depending on your taste. Sauces like Hoisin and Sriracha for dipping or stirring in are popular but I like a clear hot chili oil made by Lee Kum Kee. Rice noodles are traditional in pho but make it into your own creation!

My preferred way to add protein is to put very finely sliced beef fillet in the bottom of the bowl. The very hot broth cooks it perfectly, but you can add cooked chicken or tiny Asian style meatballs instead. So many ways to switch it up and make it into a favourite for the whole family. 

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