Immune-Boosting Miso Soup

This recipe calls for five cups of water, which makes a big batch for about five people. If you’re making the soup just for yourself, halve the recipe or store the rest in the fridge and it will last for a few days. Also – this soup is the perfect canvas for all kinds of seasonal veggies, but aim for four or five veg max per batch.

5 cups of water
1”-2” piece dried wakame
1/2 cup shiitake mushrooms, stems trimmed and tops sliced *when using dried shiitake, reconstitute them in warm water first. I like soaking mine overnight because they get softer and easier to slice. But if you’re in a hurry, as little as 15 minutes will do. Then slice them thin.
1/2 cup chopped red onion
2 tablespoons miso – I prefer a combinator of aged barley miso (South River) and white miso (Miso Masters Organic)
1/4 to 1/2 of one daikon radish, chopped in half moons
1/2 cup tofu chopped in cubes
1/4 cup corn
1 head baby bok choy, separate leaves
Ginger juice to taste (grate a 1” piece of ginger and squeeze out the juice with your fingers and discard the remains)
1/4 cup chopped cilantro for garnish
1/4 cup chopped chives for garnish at the end, do not cook it, this has healing properties as well