Immune Boosting Bowl

I have been working feverishly for the past month or so to complete my pressure cooking cookbook. I’ve taken few breaks and haven’t seen much of the world lately. Still, I managed to get attacked by a germ, a virus.

I suspect that my son’s return from a trip back east with a sickness, and his coughing, without covering his mouth, led to this moment.

I just sent out my newsletter yesterday with this recipe. At the first sign of something, I have a routine, and that involves making my Immune Boosting Bowl. My favorite flavor South River Miso to use for this is Garlic Red Pepper but the Dandelion Leek is also wonderful. Actually, any one of them will do. Add other green or colored vegetables, if you like.

After eating this and having a few cups of tea and using the neti pot, I already feel much better.

Immune Boosting Bowl or Jill’s Wonderful Wellness Soup
Makes 2 servings or 1 large bowl

1/2 medium onion, diced
3-4 cloves garlic, minced, divided
1 teaspoon grated or minced ginger root
1/2 jalapeno, cayenne or other hot pepper, to taste
3-4 dried shiitake mushrooms, soaked in 1/2 cup warm water for 20 to 30 minutes or 4 fresh shiitake mushrooms, sliced
3 cups vegetable broth, include mushroom soaking liquid as part if using dried mushrooms
2 to 3 cups sliced kale or other greens
1 to 2 tablespoons miso, my favorite is South River Miso
Drizzle of toasted sesame oil, tamari and sliced green onions, for garnish

Heat a medium saucepan over medium heat. Add the onion and dry saute for a few minutes. Add half the garlic and ginger. Saute another minute, adding broth, if the vegetables begin to stick. Add the hot pepper and mushrooms and saute another minute. Add the vegetable broth and simmer for 5 minutes. Add the greens and cook until bright green. Stir in the remaining garlic and ginger. Remove from the heat and stir in the miso, to taste. Drizzle with sesame oil, tamari and top with sliced green onions, if desired. Eat hot, right away.

Today I also added 1 cup chopped broccoli shoots to the soup.

If you do not eat all the soup, reheat over gentle heat. Boiling the miso inactivates it’s live fermentation properties.

Comments

Deborah Saas says

February 10, 2012 at 10:34 am

Hi Jill,

What brand/model of pressure cooker do you recommend?

I admit that I’m scared to get one… I stll have visions of my grandmother’s pressure cooker nearly blowing the house up!

Thanks,
Deborah

JL goes Vegan says

January 12, 2011 at 4:58 am

This soup looks amazing! I love kale and I love miso. A perfect soup!

When is your pressure cooking cookbook coming out? I just bought my first pressure cooker and I’m in love with it! (do you need recipe testers?!)

- Jill Nussinow says
  
  January 26, 2011 at 8:03 am
  
  Hi JL,
  
  The ebook version of my pressure cooking cookbook ought to be coming out by March. I am not sure when the printed version will appear. I need to hear back from the publisher.
  
  Thank you but I do not need recipe testers right now. I have a whole list of them that I have sadly ignored. You can check out my now abandoned blog Green Cooking in the Pressure cooker for some recipes.
  
  I am still developing recipes and will start posting some of them here.
  
  Thanks for your comment.