Best Immunity Soup Recipes

Immunity Boosting Soup image

Provided by Martha Stewart

Yield Makes about 3 quarts

Number Of Ingredients 10

1 ounce dried astragalus root
4 ounces fresh dandelion root, thinly sliced (or 2 ounces dried)
4 ounces fresh burdock root, thinly sliced (or 2 ounces dried)
1 tablespoon grated fresh gingerroot
1 tablespoon dried kelp, dulse, or other sea vegetable
2 tablespoons olive oil
1 medium-size onion, chopped
5 to 8 medium-size fresh shiitake mushrooms
2 to 3 cloves garlic, minced
1/2 cup miso paste, (any variety)

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) image

Provided by Sharon T

Number Of Ingredients 25

SOUP-IMMUNITY BOOSTING/MING TSAI
Step1
1 TB 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

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 Soup image

Provided by ElizabethKnicely

Categories Clear Soup

Time 1h50m

Yield 12 cups, 6 serving(s)

Number Of Ingredients 16

1 1/2 teaspoons extra virgin olive oil
2 large onions, thinly sliced
3 garlic cloves, smashed
1 tablespoon minced fresh ginger
4 ounces shiitake mushrooms, stemmed and thinly sliced (about 2 cups)
2 large carrots, julienned
2 1/2 pieces astragalus root (about 15-inches total)
8 cups mushroom stock (see recipe, below)
2 tablespoons reduced sodium soy sauce or 2 tablespoons low sodium soy sauce
2 cups broccoli florets
1/2 cup julienned scallion
2 celery ribs, chopped
1 medium onion, chopped
2 ounces dried shiitake mushrooms
2 1/2 quarts water
1/2 cup low sodium soy sauce

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.).

Immunity Building Miso Soup image

Provided by WI Cheesehead

Categories < 30 Mins

Time 20m

Yield 5-6 serving(s)

Number Of Ingredients 8

6 -8 cups vegetable stock or 6 -8 cups water
1/2-1 inch fresh ginger, chopped
1 bunch scallion, chopped (including the hairy roots)
2 -3 carrots, chopped
1/2 cup dried shiitake mushrooms or 1/2 cup fresh shiitake mushroom
1/2-1 sheet nori, crumbled
3 tablespoons miso (I used the red)
1/4-1/2 lb cooked shrimp (optional)

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).