Help keep colds at bay with this soothing and nutritious immunity soup. Packed with immune-boosting ingredients, this light, brothy vegan noodle soup will have you feeling better in no time.
Why you’ll love this recipe
- Light and flavorful: This fragrant soup is easy to digest and won’t weigh you down. It’s perfect for sipping on a chilly day.
- Nourishing: This immunity soup contains a range of ingredients known for their immune-boosting benefits.
- Easy to prepare: You’ll need to do some initial measuring and chopping, but after that’s done, the ingredients will simply cook in a pot with minimal stirring. No need to deal with blenders, gadgets, or advanced cooking techniques.
Ingredients
- Ramen noodles: I used millet and brown rice ramen to make this recipe gluten-free, but other types of ramen will also work. Feel free to substitute an equal amount of short pasta (e.g., rotini, elbows, ditalini) for the ramen. If using pasta, cook it according to the package directions and drain off the cooking water before adding it to the soup.
- Low-sodium vegetable broth: Adds a subtle savory flavor to the immunity soup.
- Yellow onion: Onions add flavor as well as vitamin C, antioxidants, and sulfur compounds that promote immune system health. Onions are also known for their anti-inflammatory properties and for supporting heart health.
- Carrots: In addition to containing antioxidants that promote cellular health, carrots are high in vitamins A and C, which help maintain a healthy immune system.
- Celery: Celery contains vitamin C and antioxidants and has anti-inflammatory properties.
- Ginger: Ginger adds a sharp, somewhat spicy flavor. It is widely known for its anti-inflammatory, antioxidant, immune-boosting, and antimicrobial properties.
- Garlic: Garlic contains a sulfur compound, allicin, which is associated with immune-boosting properties.
- Italian seasoning: Adds a savory flavor. Italian seasoning is a blend of herbs, often including oregano, basil, and thyme. Feel free to use a combination of any of those spices if you do not have Italian seasoning on hand.
- Ground white pepper: I prefer white pepper in this recipe because it has a slightly milder flavor than black pepper. Feel free to use black pepper as a substitute, especially if you want a more assertive peppery kick. If using black pepper, start with a smaller amount and taste as you add to avoid overpowering the dish.
- Ground turmeric: Turmeric is known for its health benefits. Thanks to its curcumin content, turmeric promotes heart health and has anti-inflammatory and antioxidant properties. It also gives the soup a cheerful yellow color.
- White miso paste: Also called shiro miso, white miso paste is milder in flavor and color than regular or “red” miso. Miso supports gut health thanks to its high probiotic content. To retain its probiotic benefits, you’ll add the miso paste after removing the soup from the heat.
- Freshly squeezed lemon juice: High in vitamin C, lemon juice adds an antioxidant boost and helps support the immune system.
- Spinach: Wilted spinach leaves add color, texture, and a mild flavor. Spinach is loaded with vitamins and minerals, including vitamins A and C, which bolster immune system health.
- Fresh basil leaves: Fresh basil leaves add a bright, uplifting flavor, as well as antioxidants and vitamins A and C. I used Genovese basil, the most readily available type, but if you can get your hands on holy basil, consider using it instead for its stress-reducing and mood-boosting properties.
See recipe card for quantities.
Instructions
Step 1: Bring a small pot of water to a boil. Add the ramen, lower the heat to medium-high, and cook for about 4 minutes, or until the noodles are soft and easy to separate with a fork. Drain and rinse the ramen in a colander.
Step 2: While the ramen is cooking, heat a Dutch oven or a large pot over medium-high heat. Add a splash of the vegetable broth and the onions and cook for about 6 to 8 minutes, until softened. Add another splash of broth at any point if needed to prevent sticking.
Step 3: Add the carrots, celery, and ginger to the pot. Cook for about 6 minutes, or until the carrots and celery have softened.
Step 4: Add the garlic, Italian seasoning, pepper, and turmeric to the pot. Stir well and cook for about 1 minute.
Step 5: Add the rest of the broth to the pot and bring to a boil. Once boiling, reduce the heat to medium-low and continue to simmer for about 15 minutes.
Step 6: Remove the soup from the heat. Carefully ladle out about a cup of the broth into a small bowl. Add the miso to the bowl, whisk to break up any chunks and combine, and return the miso-broth mixture to the pot. Then, add the spinach and stir until just wilted. Finally, add the ramen, freshly squeezed lemon juice (start by adding 1 tablespoon and tasting, then adding additional lemon juice to taste if desired), and basil leaves (optional). Stir well and serve immediately.
Equipment
- Small pot
- Fork
- Colander
- Cutting board
- Sharp knife
- Measuring cups
- Measuring spoons
- Dutch oven or large pot
- Heat-safe spoon or ladle
- Small bowl
Storage
Leftovers may be refrigerated for up to 5 days or frozen for up to 1 month (allow soup to cool completely before freezing).
Related
Looking for other soup ideas? Try these:
Immunity Soup
Equipment
- small pot
- fork
- colander
- cutting board
- sharp knife
- measuring cups
- measuring spoons
- Dutch oven or large pot
- heat-safe spoon or ladle
- small bowl
Ingredients
- 1 cake ramen noodles (about 2½ ounces)
- 4 cups low-sodium vegetable broth
- 1 medium yellow onion diced (approximately 1 cup)
- 1 cup carrots (about 2 medium or 3 small carrots) peeled and diced or thinly sliced
- ¾ cup celery (about 2 medium celery stalks) diced or thinly sliced
- 1-inch piece fresh ginger peeled and minced
- 6 cloves garlic minced
- 1½ teaspoons Italian seasoning
- ¼ teaspoon ground white pepper (or freshly cracked black pepper to taste)
- ¼ teaspoon ground turmeric
- 1 tablespoon white miso paste
- 1 to 2 tablespoons freshly squeezed lemon juice (juice of about 1 small lemon; I used 2 tablespoons)
- 2 handfuls fresh baby spinach leaves (about 1 cup)
- 4 fresh basil leaves (optional) torn
Instructions
- Make the ramen: Bring a small pot of water to a boil. Add the ramen, lower the heat to medium-high, and cook for about 4 minutes, until the noodles are soft and easy to separate with a fork. Drain the ramen in a colander and rinse to remove excess starch.
- While the ramen is cooking, heat a Dutch oven or a large pot over medium-high heat. Add a splash of the vegetable broth and the onions and cook for about 6 to 8 minutes, until softened. Add another splash of broth at any point if needed to prevent sticking.
- Add the carrots, celery, and ginger to the pot and cook for about 6 minutes, or until the carrots and celery have softened.
- Add the garlic, Italian seasoning, pepper, and turmeric to the pot. Stir well and cook for about 1 minute.
- Add the rest of the broth to the pot and bring to a boil. Once boiling, reduce the heat to medium-low and continue to simmer for about 15 minutes.
- After the soup has simmered for about 15 minutes, remove it from the heat. Carefully ladle out about a cup of the broth into a small bowl. Add the miso to the bowl, whisk to break up any chunks and combine, and return the miso-broth mixture to the pot.
- Add the spinach to the pot and stir until just wilted. Then, add the ramen, freshly squeezed lemon juice (start by adding 1 tablespoon and tasting, then adding additional lemon juice to taste if desired), and basil leaves (if using). Stir well and serve immediately.
Notes
- Leftovers may be refrigerated for up to 5 days or frozen for up to 1 month (allow soup to cool completely before freezing).
