Logan and I are both sick with bronchitis… she is going on 10 days, I am going on 8. I have given in to the Jewish remedy… homemade chicken soup. I was extremely disappointed when I purchased chicken soup to go, from a restaurant I will not name, as I was expecting actual soup, in which the chicken had been cooked in a pot, making a rich broth, etc. The to-go soup I purchased was basically chicken broth with cut up pieces of chicken breast added to it… not the same thing! I begged my mom for her chicken soup recipe, which has been in my family for many generations. It’s quite easy to make.
The inspiration for this post’s entry, however, was the Jewish-mother-guilt I felt for making homemade chicken soup for myself, which my daughter would not eat. I decided to make two pots of steaming, healing soup… kosher chicken soup for me, and a brothy miso soup for Logan. I added many vegetables with rich nutrients, as well as dried roasted seaweed. While I can’t prove the medicinal values of miso soup, as compared to my mom’s chicken soup, of course, I think it holds its own, as far as soup that is soothing for someone who is sick.
3 scallions, chopped
4 carrots, peeled and thinly sliced
1 bunch broccolini, or greens of your choice (I used an Asian variety of broccolini, with large leafy greens on the ends)
3/4 C. sliced shitake mushrooms
1 package enoki mushrooms (NOTE: You can substitute with any mixture of thinly sliced mushrooms)
1/2 C. roasted seaweed (mine is already in small pieces… if you buy the whole sheets, slice thinly)
10 oz. yellow miso paste
1 16-oz. package firm tofu, cubed
This is an extremely easy recipe to prepare. Dump everything in a large pot. Pour hot water (I pre-boiled my water in a tea kettle) over the vegetables and miso. 8-12 Cups of water, depending on the size of your pot. Add enough water to give sliced vegetables room to move around as the soup boils. Bring to a boil. Simmer, covered, over medium-low heat, for 20 minutes. Serve.