Immunity Building Miso Soup Recipes

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).

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.

MISO SOUP

Steps:

• In a medium saucepan over medium-high heat, combine dashi granules and water; bring to a boil. Reduce heat to medium, and whisk in the miso paste. Stir in tofu. Separate the layers of the green onions, and add them to the soup. Simmer gently for 2 to 3 minutes before serving.

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.).