An Immune-Boosting Miso Soup Recipe

*photo by Madison Inouye

This soup is a beautiful example of AHN's Food as Medicine curriculum, and is something to fortify ourselves with in the face of these current health challenges, and always. 

The astragalus and shiitake, in particular, are potent immunity strengtheners; as a fermented food, the miso enhances digestion and the ume plum provides a touch of the sour taste that we begin to offer our bodies as spring approaches. Finally, the pungency of the daikon and green onion are effective in supporting lung health. 

Ingredients

• 4-5 slices dried astragalus root
• 3” strip kombu sea vegetable, rinsed and patted dry
•Tamari to taste
• 5 fresh shiitake mushrooms (sliced and sauteed briefly with a touch of tamari and mirin cooking wine, if available)
• 1 small daikon root, scrubbed and sliced
• 1 bunch watercress, bok choy, or any available leafy green
• 2-3 Tbsp miso paste (the heavier aduki, red or barley misos, ideally)
• 2 Tbsp ume plum paste
• 1 Tbsp grated fresh ginger
• Finely chopped green or spring onions (scallions)
• Lemon zest (from an organic lemon)

Directions

Into a large pot, add 3 1/2 cups of filtered water, the astragalus, kombu and tamari. Cover and allow to simmer for 30 minutes. Remove the astragalus and kombu; chop kombu finely and return to pot along with daikon; cook until easily pierced with a fork. Place miso and ume pastes into a small bowl; add a ladleful of broth into the bowl and stir to dissolve. Return to pot, along with the sauteed shiitakes and watercress or sautéed greens. Use your hands to squeeze the juice of the grated ginger into the pot. 

Serve topped with green onions and lemon zest, and appreciate the gift of these healing foods, and all the elements and hands that brought them into being.