Yes, I know it’s the hottest day of the year, with temperatures (I hear) in the 90’s. But I am stuck inside with some god-awful flu thing and even with the AC off and all the curtains ripped open and the sun streaming in baking my apartment to a crisp, I am still cold. There is always something very off-putting about being sick in the summer. It’s unnatural that the rest of the world is outside in their cutoffs and bikini tops and I am inside bundled up and under my blankets. And all I have wanted to consume all day is warm, ginger-spiced things. So I am sorry if this is not the most weather appropriate lunch, but it fit the bill today and damn did it taste divine. Not to mention that I had everything on hand which is quite a shocker for me, especially when I am sick. I have a knack for being the least prepared person ever in these cases. So if you are sick and in need of some sustenance, look no further. And if you have the best air conditioner money can buy, this isn’t a bad option either. Enjoy!
You want the oldest, most pungent kimchi you can find for this readers – the older and stinker the better. It will bring life into your system. Serves 1.
2 cups water
1/2 bouillon cube, I like Rapunzel
1 inch ginger, grated
1 clove garlic, peeled and minced
1/2 cup kimchi, chopped
1/2 small red onion, sliced into slivers
1 teaspoon red curry paste
1 teaspoon reduced sodium soy sauce
1/2 cup cooked brown rice
cilantro for garnish (the one thing I didn’t have on hand!)
Combined water thru garlic in a pot, bring to a boil, reduce heat and simmer for 15 minutes. Meanwhile, chop kimchi and red onion. Add to pot along with curry paste and soy sauce and simmer another 5 minutes. Add rice and cilantro to a bowl and ladle kimchi into bowl. Fry the egg stove-top until the yolk is barely set (you want it to break in the soup – the yolk gives the broth incredible richness) and lay onto soup and rice mixture. If this doesn’t clear your sinuses, nothing will. Enjoy!!