Immunity Soup
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.
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).