This nourishing miso soup with astragalus (Huang Qi) will help support your immune system.
Astragalus is used in Traditional Chinese Medicine to strengthen wei qi – the energy that circulates the surface of the body.
It is also known to increase white blood cell count, decrease viral replication and stimulates production of T killer cells.
(word of caution – do not take if you have an active infection, speak to your practitioner first)
Miso is a fermented bean sauce which is full of probiotics – supporting healthy gut flora has been strongly linked with immune system health.
Add in some immune-enhancing mushrooms and you have the perfect, simple to make soup to curl up with this Autumn.
For best results, enjoy regularly as a morning beverage or eaten as a soup, as is or with addition of rice noodles, tempeh, tofu, seaweed…whatever takes your fancy.
🍵 2 cups of broth (bone or vegetable)
🍵 4-5 slices dried astragalus root (rinse and pat dry)
🍵 2-3 tablespoons of miso
🍵 5 Shiitake mushrooms sliced
🍵 1 cup of green leafy veg
🍵 2 tablespoons of spring onions finely chopped
Optional: soft boiled egg, rice noodles, tofu or tempeh, seaweed
🍵 Place broth, astragalus and shiitake mushrooms to a pot
🍵 Cover and simmer for 10-15 minutes
🍵 Remove astragalus from the pot
🍵 Add miso, leafy greens and spring onions (and any other optional ingredients if using)
🍵 Stir until miso is dissolved
The soup will keep in the fridge and can be reheated for several days.