Soup for a cold needed -- not chicken soup
I've had chicken twice this past week so I am looking for a non-chicken soup to help me get over my cold. I need a fairly simple soup to prepare as I am not feeling well. My favorite market for Oxtails ran out so I am at a loss. I was craving Korean style oxtail soup.
I'd like something brothy, not necessarily Asian but am open to suggestions. I am not a fan of chinese hot and sour soup.
Since you can't get hold of oxtails, maybe a giant bowl of steaming pho made with (shh) store-bought broth? You can tweak it with some star anise, appropriate herbs, etc. then it's just beef, noodles, onions, sprouts, and lots and lots of steam. When I am trying to kick a cold, this is often the only thing that makes me feel better - although since I'm a whiny brat when I'm sick, I usually go out for it.
<<although since I'm a whiny brat when I'm sick, I usually go out for it.>>
Yup, me, too. I have never tried to recreate pho and we have an excellent Vietnamese joint in town. But my other kick-a-cold soup/generally feeling crappy go-to is not what the OP ordered: sauteed garlic in OO, chicken broth, lemon or lime juice, then cook pastina in it. I actually had it yesterday for lunch. It tastes so good when you feel so bad! And you can kind of flare it as avoglemono if you beat an egg and temper it in so it's creamy rather than egg-droppy.
Egg drop. No meat in it, but chicken broth, egg, sesame oil and scallions are a nice touch. You can also float shaved mushroom and/or corn kernals in it -- I've seen both at Chinese restaurants.
Daikon and seaweed soup.
Get some pork bones.
Chop up some daikon
Soak some dried seaweed
Cover the pork bones in water in a large stock pot.
Parboil the bones (i.e., Bring to a boil, discard the water, reserving the pork bones in the stock pot)
Add water to the stock pot, enough to cover the pork bones
Add the daikon and seaweed
Add ginger, salt and pepper
Add cooking wine
Bring to a boil and simmer for approx. 1 hour.
Very similar to the recipe posted by ipsedixit is this one for Korean Mu Gook. I omit the konbu, but add quartered crimini mushrooms and halved baby red potatoes when I add the mu. I also like to add thinly sliced Japanese-style egg crepes and brown rice to the soup just before serving. This delicious hearty soup will keep for a week in the fridge.
Possibly not brothy enough for the OP, but still a great suggestion. My daughter has me hooked on Moroccan Carrot soup, which has some very interesting caraway and cayenne spiciness that might help kick the cold out:
5 c. clear chicken stock
1/2 c. diced onion (or more)
1/2 tsp. caraway seed
3/4 tsp. cumin seed
salt and pepper (and cayenne) to taste
1 Tbsp. minced fresh garlic
1 Tbsp. strained fresh lemon juice
1 Tbsp. fresh lime juice
1 lb. peeled carrots, sliced in 1/4 rounds
Mash spices in a mortar and pestle (or use ground spices)
Boil all ingredients until tender, about 20 minutes.
Cool and drain, reserving the liquid.
Puree the vegetables until completely smooth.
Add the reserved liquid and chill.
At serving time, garnish with minced coriander or parsley.