The new ‘Chicken Noodle Soup’ in terms of healing when you’re sick. Garlic, miso and greens are all super foods to help maintain and restore your body’s immune system. Enjoy this often as preventive medicine!
Preheat oven to 400 degrees
Roast garlic: Remove most outer layer of skin from bulbs of garlic, leaving the most inner layer so they will stay together. Cut off the tops of the garlic bulbs. Place bulbs cut side up on a piece of tin foil large enough to fold over and close tight at the top when done. Drizzle 1 tablespoon olive oil over each bulb. Close the tin foil by folding up the edges and squeezing them together at the top and fold over, or bring up the sides and fold over while pinching and folding the ends. Bake for 45 – 50 minutes. Let cool for 10 minutes.
Miso soup: In a large pot, squeeze garlic bulbs into the pan and mush it a bit with the back of a wooden spoon. Add liquids, turn heat to medium-low. Add your miso and stir to incorporate the paste. Add in greens and let wilt until deep dark green, about 5 – 10 minutes.
Serve with a slice of lemon, scallions and pinch of red pepper flakes.
If using tofu, add in after adding the miso paste. Use soft, medium, firm or extra-firm tofu that has been pressed to remove excess moisture. To press you can either use your palms by using paper towels in between to soak up the moisture. Or place the tofu under a somewhat heavy book with paper towels on each side of the tofu for 10 minutes or so.
If staying away from soy, try using brown rice miso or chickpea miso.
Adding wakame (seaweed) as your green would also add great nutrition. Seaweed is full of essential minerals and vitamins that the body needs. You can find wakame dehydrated so it will last in the pantry a long time. Simply crumble some in your soup, wait a few minutes and it will add lots of valuable trace minerals.
Keywords: garlic miso soup