Immunity Building Miso Soup Food
IMMUNITY BUILDING MISO SOUP
This is a recipe my sister gave me to help build up my DD's immunity, and not get sick so often. Here's what she said about the ingredients: "Basically the miso, the seaweed and the shitakes are DEEP immune builders, the ginger, the cayenne, the scallions help remove excess heat from the body and get circulation going." The ingredients can be increased or decreased to your preference. This is just what I did.
Provided by WI Cheesehead
Categories < 30 Mins
Time 20m
Yield 5-6 serving(s)
Number Of Ingredients 8
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).
IMMUNITY SOUP
Modern research shows that astragalus root, a Chinese herb long used to ward off colds and flu, has powerful immune-enhancing properties. The sliced dried root is available online and in herb stores. It is nontoxic and adds a pleasant, sweet taste when simmered in soups. Shiitake mushrooms also have an antiviral effect. Garlic is an antibiotic; ginger, a natural anti-inflammatory agent.
Provided by ElizabethKnicely
Categories Clear Soup
Time 1h50m
Yield 12 cups, 6 serving(s)
Number Of Ingredients 16
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
This nourishing soup bolsters immunity and helps ease cold and flu symptoms, says herbalist Rosemary Gladstar. Read more about boosting your immunity in Winter Wellness.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes about 3 quarts
Number Of Ingredients 10
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.
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- Chop off the very bottom of the stem from your mushrooms and discard. Separate stems from tops and slice tops and remaining stem if necessary, into large pieces. You will only discard the very bottom of the stems, not the full stems as they contain many nutritional benefits!
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