Immune-Boosting Shiitake and Seaweed Miso Soup

This simple, nourishing miso soup combines beta-glucan-rich shiitake mushrooms, seaweed, and barley, creating a warming meal perfect for winter immunity support. Read more about why beta-glucan foods such as mushrooms, seaweeds and barley are so good for your immune system and to help reduce inflammation. Great for a filling snack or light meal. Add some prawns or tofu if you want to add more protein (even though miso contains some) and more vegetables to your taste (carrots, edamame beans, spring onions, etc)

Ingredients:

1. 4-5 shiitake mushrooms, sliced (include the stem which contains even more beta-glucan!)
2. 1 sheet of nori or 1 tablespoon dried wakame seaweed
3. 2 tablespoons barley, cooked (or use pearl barley for quicker cooking)
4. 3 cups vegetable broth or bone-broth
5. 2 tablespoons miso paste (white or red, to taste)
6. 1 spring onion, thinly sliced for garnish

Instructions:

1. Prepare the barley: If not already cooked, cook the barley according to package instructions. Set aside.
2. Rehydrate the seaweed: If using dried wakame, rehydrate in a small bowl of water for a few minutes until soft, then drain. If using nori, tear it into small pieces.
3. Simmer the soup: In a medium pot, add the vegetable broth, sliced shiitake mushrooms, and cooked barley. Bring to a simmer and cook for about 10 minutes, until the mushrooms are tender.
4. Add the seaweed: Add the rehydrated seaweed (or torn nori) to the pot and simmer for an additional 2 minutes.
5. Incorporate miso paste: Remove the soup from the heat and stir in the miso paste until fully dissolved (to retain beneficial enzymes in the miso, don’t boil it). Adjust seasoning if needed.
6. Garnish and serve: Ladle the soup into bowls, garnish with spring onions, and enjoy!

This soup is packed with beta-glucan-rich ingredients, making it a perfect immune-boosting meal for colder months.

ImagE: pexels-valeriya-1247675