miso soup with mushrooms & greens

the wonderful folks of full circle farm asked me to write another guest post for their blog 'good food life.' my assignment was to write about immune boosting foods to help you fend off any nasty bugs during flu season. after researching and reading, i realized it all comes down to a simple message: eat healthy, hydrate, exercise moderately, sleep well and your body will function properly. if you catch colds often or can never seem have a stuffy nose that drags on all winter, take a moment to consider all the factors that contribute to a healthy immune system. while certain food can improve your immunity or speed up recovery, there may be other root causes: stress, lack of sleep, poor hydration or over-exercising all suppress your immune system. but say for example, you are determined to climb mountains every other weekend or to train for a marathon... all power to you, but you'll need to compensate in other ways to maintain a healthy immune system: get plenty of sleep each night, hydrate properly and eat these immune boosting foods! 

this simple soup takes less than 20 minutes to prepare, and offers plenty of antioxidants, probiotics and a host of beneficial properties to help you improve the function of your immune system. read more about the benefits of each ingredient here

miso soup ~ serves 2+

4 cups vegetable or mushroom broth
3 tablespoons organic red miso paste
2 cups thinly sliced portobello or shiitake mushrooms
2 cups thinly sliced raw kale or chard
2-3 cloves garlic, minced
1 teaspoon grated fresh ginger root
½ cup sliced green onions
¼ teaspoon chili flakes

crush garlic and let rest for 10 minutes before adding it to heat to retain the medicinal benefits of raw garlic!! 

in a medium sized soup pot, warm vegetable broth over medium heat. in a small mixing bowl measure 3 tablespoons of red miso paste and add a half-cup of hot broth. stir to dissolve paste and then add it back to the soup pot, whisking to dissolve completely.

add sliced mushrooms to miso broth, cover pot and simmer at a low temperature for 5 minutes or until mushrooms are cooked through. remove from heat and add all remaining ingredients. let the soup rest, covered, for a few minutes to wilt the greens. serve hot and feel cozier.