A yogi comes with a healthier and delicious broth soup to boost your immunity.
Ingredients
For the healing broth
1 tablespoon oil, optional- see note for oil free cooking
1 bay leaf
3 peeled and finely diced or minced garlic cloves
1 inch of grated ginger root
1 stalk of celery finely chopped
4 cups of low sodium vegetable stock, or water
1 teaspoon turmeric powder
Handful of cilantro- chopped
1 tablespoon Lime juice, adjust per taste
Salt and pepper, red chili flakes per taste
For toppings
4 baby bok-choy- rinsed washed and slit into middle
1 small onion diced
1 cup mushrooms quartered
1 cup thin rice noodles
InstantPot Instructions :
Turn on the InstantPot and select sauté High.
Once it displays HOT, add oil.
Once Oil is warm, add onions, mushrooms and bok-choy.
Sauté on high heat until mushrooms release water and appear darkened.
Flip the bok-choy so both sides char nicely.
Cancel Sauté and remove the content from the pan. Keep it aside.
Turn on the InstantPot and select sauté High.
Once it displays HOT, add oil, celery, bay leaf, garlic and ginger.
Saute them stirring very frequently, until they have softened and released their aroma (about 3 minutes). Cancel SAUTE.
Now, add in the turmeric and crushed black pepper.
Stir the whole time as ground spices burn easily.
Add about 4 cups of water or vegetable stock.
Close the lid and select Manual ( Pressure Cook button on newer models) 5 minutes ( Vent Sealed).
Once InstantPot does cooking and beeps when done, wait for 10 minute on keep warm setting and release the remaining the pressure.
Open the lid. The warming broth is ready.
Stir in cooked bok-choy, mushrooms and rice noodles.
Season with salt and lime juice.
Using a ladle, pour a cupful in each serving bowl.
Garnish with fresh cilantro, chili flakes and ground black pepper.
Enjoy your beautiful creation !!
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