Immunity Miso Soup Recipe and Immune Boosting Benefits | Gaia (2024)

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2 min read

By Andrea Potter |

November 22, 2013 |

  1. Transformation
  2. ,
  3. Alternative Health
  4. ,
  5. Recipes

Immunity Miso Soup Recipe and Immune Boosting Benefits | Gaia (2)

I call this Immunity Soup because the almost raw garlic and ginger have
antibacterial and antiviral properties; good to sweat out a fever or kick a sore throat in the pants. The unpasteurized kimchi or sauerkraut gives it added benefits, as these fermented foods are full of enzymes and the fermented cabbage aids in intestinal health. (Especially essential if you have taken antibiotics!)

This recipe is what my friend calls a soup-salad. It is raw veggies in a bowl with a warming broth poured over top, this creates a super quick to make, crunchy, vibrant, nearly raw soup.

Time: 20 minutes

Serves 2

Ingredients

  • 1 Liter stock or water (you can use homemade chicken, beef, mushroom or vegetable stock, but even water is fine.)
  • 1 teaspoon minced or grated ginger
  • 1 clove garlic, minced, pressed or grated
  • 1/2 Thai chili, chopped finely (or more, or none)
  • 3-4 leaves of kale
  • 2 carrots, made into ribbons or ‘noodles’ with a vegetable peeler. Daikon is a good substitute or addition to this, also peeled like the carrots.
  • 1/4 cup Miso (I use genmai or brown miso)
  • 1/4 cup, or your preference of unpasteurized sauerkraut or kimchi (or Sea ‘Chi)

Optional (more filling) Noodles: I like the thicker pad Thai rice noodles, or super-fine rice vermicelli. Get the brown rice variety if you can.

Directions:

  1. In a medium pot, bring stock or water to a boil.
  2. Add the garlic, ginger and chili to the liquid. Add noodles and cook until almost done. For rice noodles, this can be 1 minute or so. Once noodles are nearly done, take the pot off of the heat.
  3. Meanwhile, make a paste with miso in a bowl and some water to thin it out. It should be the consistency of peanut butter. (This makes it easier to incorporate into the soup than adding the miso directly.)
  4. Whisk in miso.
  5. Prepare bowls with shredded raw vegetables in the bottom. Pour soup over veggies.
  6. Now add a generous amount of unpasteurized sauerkraut or kimchi. Garnish with green onions or cilantro if you like.

Variations: Use this basic broth as a base for other broth soups- like add frozen wontons, homemade raviolis, seaweed or quickly cook broccoli for a hearty broccoli broth soup.

About the Author

Immunity Miso Soup Recipe and Immune Boosting Benefits | Gaia (3)

Andrea Potter is a classically trained Chef and a Registered Holistic Nutritionist. Her love of nutrition and organic, whole foods and healthy lifestyle brought her to Radha Yoga and Eatery; a culinary vegetarian hot spot in Vancouver, where she was the head chef for over 3 years. While at Radha she studied at the Canadian School of Natural Nutrition, graduating as a Registered Holistic Nutritionist in 2009. This is also where she started bringing her knowledge of nutrition and food to the public by teaching healthy cooking classes. Through her business, Rooted Nutrition, Andrea teaches healthy cooking classes and offers one-on-one nutrition consultations, helping her clients to integrate healthy and delicious food choices into their lives. Her cooking classes pair sound nutrition information with whole foods-based, beautifully prepared recipes. Cutting the confusion about nutrition and food, these classes empower the students through education and practical culinary know-how to live well by eating well and by bringing creativity and joy into their home kitchens.

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Kapha Reducing Breakfast Porridge

2 min read

By Claudia Richey |

February 27, 2014 |

  1. Transformation
  2. ,
  3. Alternative Health
  4. ,
  5. Recipes

Immunity Miso Soup Recipe and Immune Boosting Benefits | Gaia (4)

Are you feeling a little heavy and a little sluggish? Are you craving sunshine and warmth and wish for Spring to put a spring in your step?

It’s not surprising that many people in the Northern hemisphere take off to warm and tropical destinations in February and March. At this point many of us have had enough of the cold and damp climate and are ready to “dry up and warm up” from the outside in and kick our natural Vitamin D production into a higher gear again.

If you suffer from SAD (Seasonal Affective Disorder) you may already be supplementing with additional Vitamin D and possibly even reaching for other means such as commercially available sources of full spectrum sunlight. Alternately, you may subscribe to a regular sauna practice which is helpful in driving the dampness, Kapha, out of your bones and joints and helps to release the sluggish feeling that can so easily settle on our body-mind.

Of course you can alleviate some of these Kapha traits, such as a feeling of cold and damp, sluggishness of body and mind, and a craving for sun, light, and warmth, by feeding your body the right nutrients to warm up from the inside out rather than only from outside in.

A good way to look at it is much like the stoking of a furnace. If you are living in a cool climate which sports cold and damp winters that drag well into the February and March months, you may be served well by avoiding foods that are inherently cold, such as raw fruit and salads, anything eaten right out of the fridge, ice creams and also cold water.

In Ayurveda we are trying to counter unwanted qualities with their opposite. Kapha is mainly cold and wet in nature, thus we find Kapha prominent in late Winter and early Spring when we are moving away from the dry and harsher cold and into the time of year when the earth is getting ready again for new growth. Kapha is also heavy in nature and a person with this body-type may find that their metabolism is a little sluggish and their digestion is quite slow.

Foods that can thoroughly spark your inner furnace and put a smile on your face are those that are steamed or slightly cooked, warm stews and soups that are rich in nutrients yet easy on your digestive load. Make sure to include plenty of spices such as ginger, garlic, chili or cayenne (careful if you are of Pitta constitution). Chili and cayenne also contain capsaicin which is known to have an effect similar to endorphins in your body and therefore has been noted as a natural metabolic stimulant, mood enhancer, and in some cultures as an aphrodisiac.

Here is a recipe for a delicious breakfast porridge that packs a mild punch and gives you a cozy start to your day without giving you the weighed down feeling a warm meal can otherwise give you in the morning.

The millet in this recipe has a dry quality that counters the heavy and moist quality of Kapha. The spices are mostly pungent which also works to balance Kapha, especially if you chose to add a little chili or cayenne to your porridge. Even though the sweet quality of honey has a building (or Kapha increasing effect on us) it is helpful in this recipe as raw honey has a pungent post-digestive effect, which means that it helps alleviate the Kapha and scrape it out of your cells.

Kapha Reducing Breakfast Porridge

Serves 1

Ingredients:

  • 1/4 cup dry millet
  • 1 small apple, the kind that’s in season
  • Pinch of ground clove
  • Pinch of dry ginger
  • 1/2 tsp ground cinnamon
  • Pinch of ground cardamom
  • Pinch of ground chili – optional
  • 1 cup of water
  • 1 tsp raw honey

Directions:

Cook all ingredients on low heat for about 20 minutes. Check consistency and add water if you like. Add a teaspoon of raw honey just before serving.

I like to top my porridge with some toasted walnuts (toast walnut halves at 350 F for 16 minutes, let cool and use as desired).

This Kapha reducing breakfast is fixed to give you a solid start and warm you up on a cold morning, and leaves you feeling satisfied and alert for what the day holds for you without weighing you down.

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