Sunday, June 24th

Immunity Miso Soup

Download and print recipe here!

Time:20 minutes

Serves 2

 I call this ‘Immunity Soup’ because the almost raw garlic and ginger have anti- bacterial and anti-viral properties; good to sweat out a fever or kick a sore throat in the pants. The unpasteurized kimchi or sauerkraut gives it added benefits- as these fermented foods are full of enzymes and the fermented cabbage aids in intestinal health. (Especially essential if you have taken anti-biotics!)

This recipe is what my friend calls a ‘soup-salad’. It is raw veggies in a bowl with a warming broth poured over top, this creates a super quick to make, crunchy, vibrant, nearly raw soup.

 Ingredients

1 Liter stock or water (you can use homemade chicken, beef, mushroom or vegetable stock, but even water is

Did you know that Miso is a very grounding food? It is also known for it’s ability to chelate radiation and heavy metals from the body!

fine.)

 

1 teaspoon minced or grated ginger

1 clove garlic, minced, pressed or grated

1/2 Thai chilli, chopped finely (or more, or none)

3-4 leaves of kale

2 carrots, made into ribbons or ‘noodles’ with a vegetable peeler. Daikon is a good substitute or addition to this, also peeled like the carrots.

1/4 cup Miso (I use genmai or brown miso)

1/4 cup, or your preference of unpasteurized sauerkraut or kimchi

Optional (more filling) Noodles: I like the thicker pad Thai rice noodles, or super-fine rice vermicelli. Get the brown rice variety if you can.

Directions

  • In a medium pot, bring stock or water to a boil.

  • Add the garlic, ginger and chili to the liquid. Add noodles and cook until almost done. For rice noodles, this can be 1 minute or so. Once noodles are nearly done, take the pot off of the heat.

  • Meanwhile, make a paste with miso in a bowl and some water to thin it out. It should be the consistency of peanut butter. (This makes it easier to incorporate into the soup than adding the miso directly.)

  • Whisk in miso.

  • Prepare bowls with shredded raw vegetables in the bottom. Pour soup over veggies.

  • Now add a generous amount of unpasteurized sauerkraut or kimchi. Garnish with green onions or cilantro if you like.

Variations

Use this basic broth as a base for other broth soups- like add frozen wontons, homemade raviolis, seaweed or quickly cook broccoli for a hearty broccoli broth soup. 

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