Soup is one of the most soothing of foods to eat when we are unwell. It contains electrolytes to replenish lost fluids and highly-absorbable proteins to rebuild cells damaged by illness. Breaking down food into accessible nutrients requires energy and a strong digestive system; a well-cooked soup takes that burden off the body. But soup is known to also soothe the soul, it is a comfort food that we associate with home, healing and love.
It is the end of summer here and the cold winds have already started blowing in and chilling the bones. The rapid change in temperature has many people sniffling and feeling unwell so what better time to cook up a piping hot soup? I love to make broth from bones and recommend this to anyone with a chronic or acute illness. There are many recipes for bone broth, here's one I like. This year, we purchased a plug-in pressure cooker that has taken the process of making a true bone broth down from 12-24 hours to 1-2 hours. What makes a bone broth a true bone broth? It's all about breaking down the collagen from the bones, giving you a rich, #healing #broth that supports the immune system and healthy joints, both of which tend to be a problem for those dealing with IBD. This does take time or pressure but it is well worth it!
Understandably, not everyone has a stomach or a mind to eat bone broth, the good thing is whether you are omnivore or herbivore, there is a soup that will nourish you. Miso is a great soup base that if prepared correctly can contain beneficial bacteria. Because it is made from cultured soy beans, it is much easier on the digestive system.
“Whether you are an omnivore or herbivore, there is a soup that will nourish you.”
Warming Miso Soup
- 1 onion
- 1 tbsp of sesame or olive oil
- 2 cloves of garlic
- 1 knob of fresh ginger minced dissolved in 1/4 cup of cold water
- 1/2 cup of shiitake mushrooms
- 3 tbsp of miso paste (or to taste)
- 4 cups of water
- 1 tbsp of kudzu (known in traditional medicine for relieving chills, aches and for supporting healthy digestion)
Optional: strips of nori and/or scallions
Sauté the onion in the oil until translucent then add then add your garlic, ginger and mushrooms and stirfry all together for 1 minute. Add the water and simmer for 10 minutes or more. Turn off the heat when the boiling has ceased, add your miso paste stirring until the miso has blended into the broth. Stir in your kudzu and serve right away, garnishing with your nori or scallions.
Have you got a favourite warming broth recipe? Share it with us here!