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Page 374
| Soups |
| Making soup is a wonderful thing to do. As a soup simmers, it fills your home with aromas that stimulate the appetite. Long regarded as basic sustenance, soup seems to bring out the best of each ingredient as the combination of vegetables and herbs blend their nutrients and flavors into a satisfying and hearty meal. Soup is easy to make, economical, and, especially for someone who is ill, an excellent way to take nourishment that is easily digestible. |
| Seasonal vegetables and herbs can combine to yield delicious health-enhancing brews from mild broths to thick, strongly flavored soups; the addition of beans can result in a hearty meal in and of itself. Included here are a few of our favorites, but don't hesitate to try different combinations, using ingredients you may have on hand. Soup making is an area where experimentation and resourcefulness can produce surprisingly good results. |
| Immune-Strengthening Soup |
| Sauté: |
| 2 tablespoons toasted sesame oil |
| ½ to 1 cup cubed tofu
1 chopped onion | 2 cups chopped vegetables of choice (carrots, celery, beet greens, cabbage, kale, daikon, lotus root, turnips, etc.)
3 to 5 sticks astragalus
3 to 5 cloves garlic
2 to 3 pieces burdock | 1 cup chopped mushrooms of choice (shiitake, cordyceps, etc.)
1 piece ginger | ½ cup wakame or kombu (seaweed)
1 to 2 reishi mushrooms, crumbled |
| Add: |
| 8 cups spring or purified water |
| Bring to a boil, reduce heat, and simmer, covered, for 15 minutes. |
| Whisk: |
| 2 to 3 tablespoons miso into small amount of soup stock and add to soup |
| Do not boil soup after miso is added. |
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