Immune Support Soup Base

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A light broth recipe featuring immune supportive foods like radish, shiitake mushrooms and ginger that can be used as a base for a variety of other meals.

The kombu and radish are a gentle nudge for the Kidney and Lungs in TCM, and ginger and carrot will help support the Spleen. All these systems work together to give you the strength to fend off external pathogens, alongside the immune boosting properties of the shiitake.

• 10g kombu/ kelp seaweed

• 1200ml water

• 150g carrots

• 150g white daikon radish

• 1 medium onion

• 2 cloves garlic

• 3 slices ginger

• 100g fresh shiitake mushroom (about 6)

If you want to char the onion and garlic a little for a bit of extra flavour, you can throw them into the airfryer for 8 - 10 minutes brushed with a little oil, but thye'll be just fine raw.

Add all ingredients into a pot, but leave to sit for 30 minutes, which is to let the kombu infuse gently before cooking. There is a more methodical method of preparing kombu stock or dashi if you're interested, I recommend Namiko's at Just One Cookbook.

Slowly bring everything to a simmer, then remove the kombu, otherwise it can get a bit slimy, which isn't great. Then simmer remaining ingredients, covered, for about 45 minutes.

Strain the stock and it's ready for your to use. Here's a couple of examples of what I've been doing with it...

Ginger spring onion Noodle soup (good for warming and fending off colds)

Bring the broth to a simmer with extra ginger and spring onions, and add some additional chicken or vegetable stock for additional flavour. Season with additional soy or salt to taste.

Pictured here with some shop-bought wontons, extra shiitake and baby pak choy.

If you're vegetarian / vegan, a veg stock base with extra mushrooms (try maitaake if you can get them for more immune boosting mushroom goodness) and some panfried tofu would work well too.