As we are now in the winter months the cold and flu season is well upon us. While there is currently no cure for the common cold or the flu, healthy eating during cold and flu season can help you avoid getting sick. The ingredients of this soup boost the immune system, works as an antibiotic and are both anti-viral and anti-inflammatory. This makes it the perfect meal in the cold season.

According to the teachings of traditional Chinese medicine the common cold and flu are exterior or Yang condition’s they have a sudden onset that is normally triggered by external influence’s such as wind, cold, heat or damp In order to balance these condition’s you can use spices and herbs that open the sweat glands and sweat out the exterior disease in the hope to stop, or at least greatly reduce, the progress and strength of the disease



Serving Size: 4-6

Calories per serving: 58

Fat per serving: 2 gr


Nutritional analyses: Calories 58, Fat 2 gram, Carbohydrates 4.6, protein 4 gr


  • . Wakame - ½ cup cooked and cut into small pieces
  • . White Miso - 2-3 tablespoons
  • . Onion - ½ cup Chopped
  • . Kale - ½ cup Chopped
  • . Shiitake Mushrooms - 2
  • . Garlic - 2 cloves Minced
  • . Parsley - To taste
  • . Sesame oil - 1 teaspoon
  • . Water - 4 ½ cups


  1. Place a non-stick sauté pan over a medium flame. Add the garlic, the onion, sesame oil and enough water to submerge the garlic and onion. Let the mixture boil until the water totally evaporates, and the garlic and onion begins to sauté in the oil. Then, add the Shiitake mushrooms, the chopped kale, the wakeme and enough water to partially submerge them. Bring the pan back to a boil, and cover and simmer for three to five minutes. The steam will make the Seaweed and vegetables nice and tender. Remove the lid and turn up the heat to let the water evaporate. The tender vegetables will begin to sauté in the oil. Sauté until slightly caramelized.
  2. Add 4 ½ cups of water and bring to a scald then reduce heat and let it simmer for about 15 minutes
  3. Cream miso in a little broth using some of the soup water and return to soup.
  4. Bring soup back to scald before removing it from the heat.
  5. Garnish with parsley before serving.

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