Last winter both my husband and I caught the cold. Since we couldn't afford to take time off, I decided to adapt one of my grandmother's soup recipes by throwing in all the ingredients I believed to be immune-boosting. We drank at least one bowl per meal for the next two days and felt better by the third day! —Noni Wang
garlic cloves, minced
fresh ginger, thinly sliced
green onions, chopped
ripe tomatoes, chopped
katsuobushi dashi (optional)
In This Recipe
Add olive oil to a large soup pot. Then add in the onions, tomatoes, ginger, garlic, turmeric, bacon, and carrots and saute over medium heat under semi-tender and fragrant.
Add in the chicken broth and katsuobushi dashi and turn heat to high. Once boiling, add in the mushrooms, spinach and white pepper. When the mushrooms are tender, turn heat down to low.
Mix in the lime juice, sriracha, and salt to taste. Cook on low for at least 30 minutes. Remove the ginger and serve.