Long Life Soup
by Candle Cafe
We are in the cold and flu season. I believe in boosting up my immune system with immune-boosting foods, opting out of the flu shot (I’ve never had one or the flu). This soup has been great for keeping up my immune system and fighting all those bad bugs we all encounter during the day. If you do start feeling down I recommend cooking this up it helps to fight off whatever it is that you may be coming down with.
This soup is a gem I found it in the Candle Cafe Cookbook my very first vegan cookbook (awww.. memories). I made this soup when I was feeling down one day and it pepped me right up and ever since it has been my go-to when I feel sick.
Ginger, garlic, and cayenne are loaded with health benefits. They are said to increase circulation and stimulate metabolism as well as build up immune systems. Whether you’re feeling a cold coming on or not, this is an excellent soup to eat for your health and well-being.
Essential oils Ginger & Oregano added to this dish may add to the beneficial immune-boosting power.
Equipment
- Dutch Oven
- Cooking Spoon
Ingredients
- 1 ounce dried shiitake mushrooms
- ½ cup cup arame seaweed
- 1 tbsp extra-virgin olive oil
- 1 each yellow onion, peeled, halved and thinly sliced
- ¼ cup minced garlic
- ¼ cup peeled and minced fresh ginger
- ½ cup shoyu or tamari soy sauce coconut aminos works as a gluten free option
- 1 to 2 tsp cayenne to taste
- 2 tsp brown rice vinegar
- 2 tsp asian sesame oil
Instructions
- Place the dried shiitake mushrooms and the arame in 2 separate bowls and pour 4½ cups of hot water over each. Let sit for 15 minutes each.
- Drain the mushrooms and reserve the water. Thinly slice the mushrooms.
- Drain and rinse the arame and discard the water. Coarsely chop the arame.
- Heat the oil in a saute pan and cook the onion, garlic, and ginger until softened, about 10 minutes.
- Transfer to a soup pot and add the shoyu or tamari soy sauce, cayenne, vinegar, and sesame oil.
- Add the reserved mushroom water, mushrooms, arame, and an additional 4½ cups of water to the pot. Bring to a boil, reduce the heat, and simmer, uncovered, for 10 minutes.
Notes
