Hot & Sour "Immunity" Soup
The best part is, you can vary this lovely soup based on what you have on hand, as long as you have a high-quality broth incorporating miso and cider vinegar, which are foundational for both flavor and nutrition/health benefits. To make it a meal, add more protein such as edamame, tofu, hemp seeds, etc. Coconut milk is a lovely add as well, for a richer, more filling entrée.
Ingredients
- 6 cups vegetable broth*
- 2 cups mushrooms sliced (mix of button, shitake, etc.)
- 1-2 cups chopped fresh cabbage bok choy, carrots, red pepper, broccoli, etc.
- 1/2 cup green onions sliced
- 1 small can water chestnuts optional
- 1 small can bamboo shoots optional
- 3 heaping tablespoons white miso paste
- 2 tablespoons raw organic apple cider vinegar
- 2 tablespoons raw hulled sesame seeds (healthy fat)
- 1 tablespoon fresh ginger grated
- Handful of fresh cilantro chopped
- 2-3 cloves garlic minced
- 1 teaspoon Sriracha sauce or more to taste
Instructions
- In a large pot, bring the vegetable broth to a simmer and add the mushrooms, mixed veggies, bamboo shoots, water chestnuts, and garlic.
- Allow to simmer for 15-20 minutes. In a small bowl, cream together miso and cider vinegar.
- Remove pot from heat.
- Stir in green onions, cider vinegar/miso mixture, and Sriracha.
- Adjust seasonings if you like.
- Top with fresh cilantro and sesame seeds and serve.
- Enjoy in good health!
Notes
While you can buy organic veggie broth, making your own is cheap, easy and waste-free. Simply fill a pot with distilled water, bring to boil, add cut veggies such as onion, celery, carrot, yam, corn, parsley, and zucchini (cruciferous veggies can make broth bitter) and simmer 30 minutes. Strain and use as needed for up to a week.