Best 4 Immunity Soup Recipes

IMMUNITY BOOSTING SOUP

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.

SOUP-IMMUNITY BOOSTING/MING TSAI RECIPE - (5/5)

Steps:

• SOUP-IMMUNITY BOOSTING/MING TSAI Ming's super soup blasts germs and turns your body into a fortress. His #1 secret for warding off illness is Shitake mushrooms. These mushrooms help build your immune system. Step1 1TB GRAPESEED OIL 1 JALPENO (LEAVE IN SEEDS BECAUSE THEY CONTAIN CAPSAICIN) 1 TB MINCED GINGER (GREAT FOR NAUSEA) 1 TB MINCED GARLIC 2 BUNCHES SCALLIONS 1 LB SHITAKES (BREAK OFF STEMS BUT SAVE THEM FOR STOCK) MIX THE INGREDIENTS FOR 2-3 MINUTES. SWEAT IN SKILLET STEP 2 ADD LIQUID, TOFU , CARROTS 2 QTS CHICKEN STOCK (LOW SODIUM) 2 TB SOY SAUCE (MAKE SURE ITS NATURALLY BREWED AND ORGANIC) 2 LEMONS, JUICED (CONTAINS VITAMIN C) 2 C CARROTS, SHREDDED 1 BLOCK SILKEN TOFU (SOFT) (SOY BASED. This is great protein and low fat) BLACK PEPPER SIMMER FOR 20 MINUTES. PLACE IN POT TO HEAT UP THE TOFU AND IT'S DONE LADLE INTO BOWLS AND GARNISH 2 TB SCALLION GREENS ADD A LITTLE LEMON ZEST EAT ON A REGULAR BASIS TO BOOST IMMUNITY. IT'S LOW FAT, VERY GOOD OTHER TRIVIA HINTS: OYSTERS CVCONTAIN HIGH AMOUNTS OF ZINC WHICH IS ESSENTIAL TO KEEP YOU HEALTHY AND IS A POWEREFUL IMMUNITY BOSTER. FOOD THAT CONTAINS THE HIGHEST AMOUNT OF GOOD BACTERIA TO KEEP IMMUNITY STRONG IS GREEK YOGART. ALSO LOW IN CALERIES AND HELPS THE DIGESTIVE SYSTEM.

IMMUNITY BUILDING MISO SOUP

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 SOUP

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.).