MISO AND GINGER SOUP

Winter feels have well and truly kicked in and sniffle season is in full swing! After falling victim to the flu last weekend, I’ve been craving plenty of warming, soothing soups to help build my energy levels up and get my immune system get back on track.

This one really does warm you through and through and offers a number of nutritional benefits to beat that winter bug!

Miso is made from fermented soybeans. Eating plenty of fermented food is a great way to replenish your body with lots of beneficial bacteria which assists with fighting off unwanted invaders and infections. Using ginger is also a great way to strengthen the immune system - it's my staple ingredient throughout the winter season!

Do any of you guys have any immune boosting tips? :)

Ingredients: Serves 2

1 pak choi

1 white onion

4 spring onions

½ cup chopped asparagus

½ chilli

1 tbsp olive oil

2 organic eggs

3 tbsp brown rice miso paste

650ml boiling water

Knob of fresh ginger

Salt and pepper to taste

1 cup of brown rice

Method:

Start by cooking the brown rice in a pan of boiling water for 10 minutes before you start prepping the soup.

After 10 minutes, add the white onion into a separate pan with a little olive oil and gently sauté for a couple of minutes.

In a cup, add the miso paste with half a cup of boiling water and stir until the paste becomes runny, then add into the pan with the onion.

Finely slice the ginger, chilli and spring onions and add into the pan.

Then add in the rest of the boiling water in the pan along with the pak choi, mushrooms, spring onions and a sprinkle of salt and pepper. Simmer for approx 8-10 minutes, until the veggies have softened.

To boil the eggs, add them into a pan of boiling water and cook for 5-6 minutes. Once cooked, remove with a spoon and instantly add to a bowl of cold water. This will cool the eggs so you can peel off the shell quickly and easily.

Once the rice is cooked, drain and add into a bowl. Add the soup and egg on top and enjoy!