This should serve two, more if you pad it out with more pasta and extra vegetables. I think broccoli and finely diced carrots would make a good addition to this, as would chicken if you want it to add meat.
Two measures of vegetable stock
One large piece of ginger
Six garlic cloves
Four spring onions
One spoon salt chilis (optional)
About 15g of coriander leaf
One whole red pepper or half a sweet red pointed pepper
One can of white beans
Pasta (I chose spaghetti)
Dice the spring onion, garlic, ginger and the red pepper and fry them in olive oil at a medium heat with the salt chilies (you can substitute any chili you like if you don’t have them, or leave them out if you prefer milder flavours) until they start to caramalise. Then add two fully diluted measures of vegetable stock and bring to the boil before adding the coriander leaf, can of white beans and soy sauce to taste. Let the beans simmer for ten minutes or longer if you feel the broth needs longer to infuse and then add the pasta, I chose spaghetti which gives the broth a further twelve minutes to infuse. Its a wonderful, gingery, coriander based broth that I think would make a great cold cure.