Week 6 -- Flu Fighter Soup

It's that time of year when everyone has the sniffles, or worse.  I don't get sick often (one benefit of an immune disorder that basically means my system is always in overdrive), but when I do get sick, I make sure everyone knows it.  You know the jokes about "man colds"?  I'm not a man, but otherwise I fit the description.  I am miserable and whiny, even though my "cold" is rarely worse than sniffles, a headache, and an occasional sneeze. 

This is my ultimate feel-good soup.  Even when I'm not sick, just feeling run down, this soup makes me feel better.  It is one of my favorite meals any time, not only in flu season.

Shiitake mushrooms are especially great for supporting the immune system.  Garlic, onions, and ginger are all well known for helping fight infections.  Kale, like all cruciferous veggies, is high in vitamins and antioxidants.  Miso and tempeh both contain probiotics to help get you back on track if you've been on antibiotics (so I've heard -- I can't remember the last time I needed antibiotics).

Enjoy this soup whether you're healthy or under the weather.  I think you'll like it either way.

Look at those shiitake mushrooms!  They're hard to find in my area, but they're worth a splurge.

I wish you could smell a photograph.  My kitchen always smells amazing when this is cooking.

Flu Fighter Soup

1 large red onion

3 cloves of garlic

4-5 shiitake mushrooms, stems removed

1-2 inches fresh ginger, peeled and minced

1 package tempeh

6 cups kale, torn into pieces

2-3 Tbsp miso

About 4-6 cups water

1. Chop the garlic and set aside for about 30 minutes to get the most benefit.

2. Slice the onion.  In a large skillet, saute onions in a small amount of water until soft.

3.  Add sliced garlic to the onions.  To mince the ginger, cut it into slices against the grain first, then stack slices and mince.  Add to the skillet.

4. Slice the mushrooms into thin strips.  Add to the skillet.

5. Add about 2 cups of water to the pan.  Cut the tempeh into squares and add to the pan.

6.  Tear up the kale and add it to the skillet.  Stir it in and lower the heat.  The kale will soften and turn brighter green.

7. Mix the miso with some water.  Add it to the pan.  Add enough water to make a nice soup (cover about 3/4 of the veggies).  Heat just until the soup is all hot, but don't boil.

Note:  Tempeh is a cake made of fermented soybeans and grains.  I've heard it's an acquired taste, but I personally can't get enough of it.  Look for it near the tofu in your grocery store.  If you need to avoid gluten, watch the ingredients carefully as some varieties contain barley and other glutinous grains.  If you aren't up to trying it or you can't find it, substitute one can of your favorite kind of bean.