Because this is for someone who is ill try to find organic ingedients and use filtered water to keep the chemicals to a minimum. For vegetables I used the presliced vegetable packs from Whole Foods that included napa cabbage, bean sprouts, snowpeas and peppers. I carefully picked out all of the peppers since they are in the nightshade family and can cause digestion problems in sensitive people or even allergic reactions. If you are making the vegetables from scratch use a mandoline to cut them paper thin.
1c chicken or mushroom stock
1c filtered water
1-2c thinly sliced vegetables such as bok choy, napa cabbage or carrots
a handfull of bean sprouts
a handfull of snowpeas
1c cubed tofu or shredded cooked chicken or shredded cooked salmon
Rice stick noodles
dash of Tamari
1t minced ginger
1/4t minced garlic
Place everything except the noodles in the pot and heat to boiling. Turn down to a simmer and cook for five minutes to cook the vegetables through. Add the rice stick noodles and continue to simmer until noodles are soft. This will only take a minute or so. Serve hot. Left overs can be stored in fridge for a day or two.
- If using raw chicken or salmon cut them into bite sized pieces and cook in stock first with the tamari, ginger and garlic. Then add vegetables and finally rice sticks.
- If the person is haveing a very bad time with food omit the tofu or meat.
- You can also sub in rice for the rice stick noodles.