I've been taking massive doses of Ester C with every meal, drinking tons of juice, boiling huge chunks of peeled/chopped ginger to make tea and taking Oregano Oil still to no avail!
We all know the frustration of normal grocery store soup aisles and not finding a dang thing among the hundreds of MSG-laden, GMO promoters that are actually, TRULY soy-free.
The good news is my friend raved about a dish he loves called Vietnamese Pho (pronounced "fuh") and I went out of my way to try to make it since it sounded so yummy.
I went on an internet search and saw that the homemade version takes about 6-7 hours to make. So I went looking for an easier way and found Happy Pho products at Whole Foods. This week, the brand is on sale so I went a little overboard, since they have a couple flavors: Zesty Ginger, Garlic or Shitake Mushroom. All their products are gluten-free, soy-free and nut-free!!!
My personal favorite is the Zesty Ginger
I was more than excited because its not your usual ramen or soup mix. Traditionally, you start with very thin slices of grass-fed beef (for those of us especially sensitive to soy), which I seasoned with salt, pepper and sautéed in some sesame oil (you may also marinate the pieces of beef in coconut aminos, salt and pepper if you wish for an hr, but I'm too impatient for that!) The beef slices are also supposed to be as thin as possible, but mine were thicker since I didn't have the knives or patience.
Once the beef is cooked, put it to the side. Each box of Happy Pho says to cut up 1/8 tsp of fresh ginger and 1 cup of scallions (Chinese onions) per package. Each package is two servings, so I like to use two boxes and double the extra ingredients.
One EXTREMELY IMPORTANT ingredient I added while the water is boiling is Edward & Sons Not-Beef Bouillon Cubes (3.1-Ounce Boxes - Pack of 12). These bouillon cubes are gluten-free and are completely soy-free. I use two cubes for every box of Happy Pho. This lends the beefy broth flavor usually attained from several hours of cooking different bones and oxtail that make the homemade dish so complicated.
The ginger and scallions are added to the dish AFTER soup and noodles are cooked. Usually there are bean sprouts also added to the top of the dish, but I used organic alfalfa, which worked perfectly. You can also add cilantro if you're not in the mood for tons of chopped scallions (although scallions are delicious in the dish as well!).
You also add chili sauce (with the rooster on the front) which is found in oriental markets....I used the same brand's chili paste, just a teaspoon since I like it spicy.
Traditionally, the Vietnamese also add Hoisin Sauce, but being that the sauce is primarily made of soy, I left it out and my results were still so delicious!!! This will be a staple in my house from now on, for sure!!
I also love the fact that it is gluten-free, since I seem to be having major digestive problems with glutens lately...I'm praying that its just part of my cold/flu bug and that I don't have celiac disease along with all my allergies, but going for tests to find out.....wish me luck!