Eating miso soup during the winter to support kidney Qi and the immune system dates back centuries. It is also great for helping kick a cold

INGREDIENTS:

-3 cups water

-2 sheets dried Wakame seaweed (available at Amazon, H-Mart, Li Ming’s)

-4 dried shiitake mushrooms (high in interferon which is a protein that induces an immune response for viral diseases)

-1 inch fresh ginger (helps breaks down phlegm, disperses cold, and warms the body)

-1/2 cup diced green onion (promotes warmth in body and helps alleviate coughs)

-2 tbsp red miso paste (contains lactobacillus which promotes digestion and gut health)

DIRECTIONS:

-Add 3 cups of water, 2 pieces of wakame seaweed, and dried shiitake mushrooms to the pot. Bring to a boil for 30 minutes.

-Clean and chop green onion

-Peel and mince ginger

-Strain out the mushrooms and seaweed, save liquid!

-Slice mushrooms and seaweed and put back in saved liquid

-Add green onion and ginger to broth and simmer over medium heat for 5 minutes

-Reduce to low heat and add 2 tbsp of white miso and reduce. Do not boil once miso is added to broth as it kills the beneficial love cultures.

-Miso is high in sodium so add water to adjust flavor.

-Enjoy!