Astragalus Miso Immunity Soup Food

ASTRAGALUS MISO IMMUNITY SOUP

Steps:

• Instructions Add 3 1/2 cups of water to your pot. Then add the sliced shiitakes, kombu (rinse and pat dry first) and astragalus. Allow this mixture to simmer covered for 15-20 minutes. Then remove and compost the kombu and astragalus. Add miso paste, chopped green onion, tofu, and chopped (or torn) dark leafy greens. Stir and continue to cook until the miso is dissolved, then serve and enjoy!

IMMUNITY BUILDING MISO SOUP

Steps:

• Combine the stock, ginger, scallions, carrots and mushrooms in a pot (she said glass pot) and simmer for 10 minutes.
• Add the nori and simmer for another 5 minutes.
• Remove from heat and stir in miso until dissolved.
• If you like, blend the pieces with a stick blender or regular blender and add the cooked shrimp back in (if using).

ASTRAGALUS VEGETABLE SOUP (DETOX SOUP)

Steps:

• Wash the broccoli and cut into little florets.
• Wash the mushrooms and cut in half.
• Wash the tomato, remove the skin by scoring the skin with a knife and blanch the tomato with hot water and cold water. The skin should shrink from the fruit making it easy to remove. Cut the fruit into quarters.
• Bring the astragalus and water to boil. Lower the heat and cook for 10 minutes. Strain off the root and keep the broth then add the rest of the ingredients to the broth.
• Add the tomato and mushrooms and cook a further 15 minutes.
• Lastly, add the broccoli, turn up the heat and cook till broccoli is done.
• Add salt to taste.

IMMUNITY SOUP

Steps:

• Heat oil in large pot over medium heat. Add onions, garlic, and ginger and cook until soft and translucent, about 7 minutes. Add mushrooms, carrots, astragalus root, stock and 2 cups water. Bring to a low boil. Reduce heat and simmer 45 minutes.
• Add tamari and adjust the seasoning with salt if needed. Add broccoli and cook until tender, about 2 minutes.
• Remove astragalus root pieces. Ladle soup into serving bowls and garnish with scallions before serving.
• MUSHROOM STOCK:.
• Stock used in restaurants is usually made with chicken, but we serve so many vegetarian dishes that we needed something different for our sauces and soups. Shiitake mushrooms impart a savory essence; you'll never miss the meat. Keep in the fridge for a week or in the freezer for a month.
• Chop 2 ribs celery and 1 medium onion and put in large pot with 2 ounces dried shiitake mushrooms and 2 1/2 quarts water.
• Bring to a simmer over medium-high heat.
• Reduce heat and simmer 20 minutes.
• Turn off heat, cover, and let stock steep 20 minutes.
• Add 1/2 cup low-sodium soy sauce.
• Pour stock through a fine-mesh strainer, discard solids, and let cool.
• (Makes 2 quarts.).

IMMUNITY BOOSTING SOUP

Steps:

• Bring 3 quarts of water to a boil and reduce heat. Add astragalus, dandelion, burdock, ginger, and sea vegetable; cover and simmer for 45 minutes to an hour. Strain, return broth to pot, and keep over medium heat. In a saute pan, heat olive oil over medium heat; add onion and mushrooms, and saute until tender. Add garlic; saute for a few more minutes. Add entire mixture to broth. Turn off heat, and stir in miso paste.