Take Action: Chicken Ginger Miso Soup

Take Action

Age, stress, and poor nutrition can sap our immune system of its effectiveness. So take a look at your diet and lifestyle and make changes. Seek professional support if needed. Don’t over look the importance of stress. High levels of anxiety are associated with decreased immune function. Chronic stress can lead to immune alterations that persist for years. Learning how to deal with stress, rest and relaxation all form an important part in boosting our immune response.  

This recipe is taken from my book Nourish: Cancer Care Cookbook written in collaboration with Penny Brohn Cancer Care

  

Chicken Ginger Miso Soup

Serves 6

Bunch of coriander leaves

3cm piece of fresh root ginger

300g bean sprouts or sprouted mung beans

Handful of spinach leaves or 1 pak choy

1 red onion, finely chopped

1 red chilli, deseeded and chopped

2 garlic cloves, crushed

6 shitake mushrooms, sliced

3tbsp goji berries

Squeeze of lime juice

1tbsp white miso paste

For the stock

1 organic Chicken, about 1-1.3kg

3 litres of water

1tsp black peppercorns

3cm piece of fresh root ginger, sliced

1 large onion, cut into wedges

2 garlic cloves, crushed

2tbsp fish sauce

1.    Put the chicken in a large pan and cover with the water.  Add the peppercorns, ginger and onion and bring to the boil. Reduce to a simmer and add the fish sauce.  Cook for 1 hour until the meat is tender. 

2.    Remove the chicken and take off all the meat.  Place the bones back into the stock and simmer for a further 1 hour.  Strain the stock and reserve.  Discard the vegetables and bones.   When the stock is cool you can refrigerate it or freeze it if not making the soup immediately.

3.    You can keep the stock in the fridge for 2 days and the chicken meat – keep it covered to stop it from drying out.

4.    When you want to eat the soup bring the stock to the boil and let it simmer, adding a little fish sauce to taste. Peel and grate the ginger and to the soup with shredded chicken, spinach, beansprouts, mushrooms and spring onions.  Heat through for 2-3 minutes then add the lime juice, miso and coriander leaves. Stir for 1 minute then serve.