Immune Boosting Soup

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Ingredients

• 1 yellow onion, sliced

• 10 shiitake mushrooms, chopped

• 2 large carrots, sliced

• 1 teaspoon fresh grated ginger

• 4 cloves chopped garlic

• 2 quarts water

• 2 slices dried astragalus root

• 1/4 tsp teaspoon dried red

• 1-2 cups cooked rice or noodles (optional)

• 1/2 pound tofu, cubed (optional)

• 1/4 cup organic red miso paste

• ginseng slices

• 13" length of codonpsis root

• 1/4 cup pieces of wakame or kombu seaweed

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To Prepare

Sauté the onion, mushrooms, carrots, and ginger.

Add the water, astragalus root, and ginseng slices. I put them into a little stainless steel tea ball, then just remove it at the end before serving. It has a slightly stronger and earthier taste than the usual miso soup.

Simmer for 45 minutes, then add the cooked rice or noodles and the optional tofu.

Cook for 15 minutes more.

Remove the astragalus and ginseng slices. Dissolve in the miso paste.

A serving is 1/2-1 cup.

Will keep in the fridge and can be reheated for several days