Immunity-Boosting Miso Soup

October 30, 2018

flex health and wellness recipe miso soup


  • 1 yellow onion, sliced
  • 10 shiitake mushrooms, chopped (dried and soaked or fresh)
  • 2 large carrots, sliced
  • Handful of greens
  • 1 teaspoon fresh grated ginger
  • 2 quarts water
  • 2 slices dried astragalus root
  • 2 slices Echinacea root
  • 3 Chaga mushroom chunks
  • 1/4 cup Dulse seaweed
  • 2-4 cloves chopped garlic
  • 1⁄4 cup organic red miso paste (or chickpea or other miso if you don't use soy)

Optional add in’s before serving:

1 to 2 cups cooked rice, soba, or buckwheat noodles to make it a ramen bowl. Also, add slices of cooked chicken breast, 1⁄2 brick cubed organic tofu or 1 egg cooked to your preference to make it a complete one-bowl meal.


Sauté the onion, shiitake mushrooms, carrots, and ginger. Add the water, Astragalus root, Echinacea root, and Chaga mushroom chunks. Put the roots and chunks into a muslin bag or empty tea bag and remove it at the end before serving (these roots are tough and not meant to be eaten!). Simmer for 45 minutes, then add chopped garlic. Cook for 15 minutes more. Remove the roots. Dissolve in the miso paste. A serving is 1 cup. Will keep in the fridge and can be reheated for several days.

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