When the fall start I run to a soup that is vatta reducing but not as heavy as for winter soups. The secret of this soup is the basic broth. You can choose this soup to be vegetarian by making the broth with kombu ( seaweed), instead of using fish sauce. The broth is so versatile you can add rice noodle, ( cook them separately) mushrooms and tofu. The creamy lemony test is recomforting, you can also add a tsp of ashwagandha in case of convalescing.
