This is my absolute favourite immune-boosting pick-me-up soup for chilly days or when I feel a cold coming on. For those times when I don’t have fresh shitake mushrooms on hand, I like to keep dehydrated shitake mushrooms and lemongrass in the pantry and fresh Thai chili peppers in the freezer, just in case I feel called to make this soup. It never lasts long, so if you’re sharing it with others, you might want to double this recipe!
Servings: About 7 cups
- favourite cooking oil for sautéing
- 1 onion, chopped
- 1–2 cloves garlic, finely minced or microplaned
- 2–3 Thai chili peppers, finely minced
- ½ inch fresh ginger root, finely minced or microplaned
- 4 cups water
- 2 tsp dried or fresh lemongrass, cut into tiny pieces
- 1 tsp tamari or coconut aminos
- 1 broccoli stalk, sliced into thin sticks
- 2 celery stalks, sliced thin
- 1 cup chopped shitake mushrooms
- 1 tbs miso (soy or chickpea)
- 1 tsp rice vinegar
- 6 oz firm tofu, cubed or cut in thin batons
- ¼–½ cup lemon juice, to taste
- Himalayan salt and black pepper, to taste
- ½ cup chopped scallions
- 1 cup chopped cilantro
- ½ cup shredded carrots
- Sauté the onion, garlic, Thai chili peppers and ginger with the oil in a large soup pot over medium heat until the onions are translucent.
- Add the water, lemongrass, tamari, broccoli slices, celery, shitake mushrooms, miso and rice vinegar.
- Cook over a medium heat until the flavours begin to marry and the desired texture of the vegetables is almost achieved.
- Add the firm tofu, lemon juice and seasoning and cook for another 5 minutes.
- Before serving the soup, place some of the prepared scallions, cilantro and carrots in the bowls and then ladle the soup on top.
- Garnish with some cilantro or scallions and serve immediately.
ABOUT THE AUTHOR:
In 1997, Dr. Theresa Nicassio, a Registered Psychologist and author, found herself confronted with significant personal health challenges that she discovered 12 years later were related to gluten and other food sensitivities. Determined to find a solution to her challenges, Theresa became a Certified Integrative Energy Healing Practitioner, as well as a Certified Gourmet Raw Food Chef, Instructor, and Raw Food Nutrition Educator. In addition to providing psychological counseling since 1987, Theresa has written YUM: plant-based recipes for a gluten-free diet and contributes to public awareness of holistic health through her blog Yum Food for Living, Facebook, LinkedIn and other social media outlets.