Immunity Soup for Breakfast
Ingredients
- 2 cups water, vegetable or bone broth
- 3 tbsp Miso
- 1 cup chopped vegetables (zucchini, cabbage and bok choy, turnip)
- 1 handful chopped shitake mushrooms
- 1 tsp tahini
- 1 tsp hijiki or wakame seaweed (or your favorite seaweed)
- 1 finely grated ginger
- 1 tsp grated daikon radish
- 1 chopped scallion
- 4 thumb-length astragalus sticks
Instructions
Make mushroom broth in advance:
- Add 1 tablespoon crushed, dried maitake mushroom into 1 quart of water and let sit over night
Make the soup:
- Put one cup of the water or broth in a saucepan and turn on medium heat
- Add the ginger, astragalus, seaweed, mushrooms, chopped vegetables, scallions and simmer about 5 minutes until the vegetables are soft,. Turn the heat to low.
- Remove astragalus
- Put Miso into a small bowl, add a spoonful or two of broth and mash into a paste. Put Miso mixture into pot
- Turn off the stove
- Stir in tahini
- Add remainder of water or broth to saucepan
- Stir and serve.
- Garnish with scallions, chive or basil