Immunity Soup Recipes

IMMUNITY BUILDING MISO SOUP

Immunity Building Miso Soup image

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

Ingredients

6 -8 cups vegetable stock or 6 -8 cups water
1/2-1 inch fresh ginger, chopped
1 bunch scallion, chopped (including the hairy roots)
2 -3 carrots, chopped
1/2 cup dried shiitake mushrooms or 1/2 cup fresh shiitake mushroom
1/2-1 sheet nori, crumbled
3 tablespoons miso (I used the red)
1/4-1/2 lb cooked shrimp (optional)

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

Immunity Boosting Soup image

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

Ingredients

1 ounce dried astragalus root
4 ounces fresh dandelion root, thinly sliced (or 2 ounces dried)
4 ounces fresh burdock root, thinly sliced (or 2 ounces dried)
1 tablespoon grated fresh gingerroot
1 tablespoon dried kelp, dulse, or other sea vegetable
2 tablespoons olive oil
1 medium-size onion, chopped
5 to 8 medium-size fresh shiitake mushrooms
2 to 3 cloves garlic, minced
1/2 cup miso paste, (any variety)

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.

IMMUNITY SOUP

Immunity Soup image

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

Ingredients

1 1/2 teaspoons extra virgin olive oil
2 large onions, thinly sliced
3 garlic cloves, smashed
1 tablespoon minced fresh ginger
4 ounces shiitake mushrooms, stemmed and thinly sliced (about 2 cups)
2 large carrots, julienned
2 1/2 pieces astragalus root (about 15-inches total)
8 cups mushroom stock (see recipe, below)
2 tablespoons reduced sodium soy sauce or 2 tablespoons low sodium soy sauce
2 cups broccoli florets
1/2 cup julienned scallion
2 celery ribs, chopped
1 medium onion, chopped
2 ounces dried shiitake mushrooms
2 1/2 quarts water
1/2 cup low sodium soy sauce

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.).

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