Immune Booster: Asian Sensation Soup - thrive360
The intoxicating aroma of garlic, ginger and green onion cooking will make you wish you could conjure up this soup with the snap your fingers. This crowd-pleasing soup loaded with immune-boosting vegetables.
Immune Booster, Asian Soup, garlic, ginger, green onion, immune boosters, soup, vegetables, portabella mushrooms, umami, Mushroom, selenium, Vitamin A, carrots, bok choy, vitamin C, red peppers, vitamin B6, bok choy, vitamin B12, zinc, shrimp, folate, half your plate, recipe
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Asian Sensation Soup

Immune Booster: Asian Sensation Soup

The intoxicating aroma of garlic, ginger and green onion cooking will make you wish you could conjure up this soup with the snap your fingers.

Garlic and ginger are both immune boosters. But that won’t matter when your family slurps up this crowd-pleasing soup loaded with immune-boosting vegetables. A clever way to eat the Half Your Plate way. I love the thick chunks of portabella mushrooms, which provide that umami depth of taste you want in a heartwarming soup.

Mushrooms also contain selenium, which is important to rev up your immune system. Other immune boosters in this soup. Vitamin A (from carrots and bok choy), vitamin C (red peppers),  vitamin B6 (bok choy), vitamin B12 and zinc (shrimp), and folate (vegetables). My foodie friend, Michelle Williamson, photographed this soup for a series I developed last winter. We had fun using tweezers to place the vegetables in just the right spot. I love the faux chopstick effect with the angled chives.

 

Immune Booster: Asian Sensation Soup

Serving Size: 6-8

Immune Booster: Asian Sensation Soup

Ingredients

  • 1 tbsp canola oil
  • 1 tbsp minced garlic
  • 1 tbsp minced ginger
  • 1/3 cup chopped green onions
  • 2 large portabella mushrooms, sliced into 1” chunks
  • 1 cup sliced carrots
  • 1 red pepper, chopped
  • 2 tbsp soy sauce
  • 1 tbsp hoisin sauce
  • 2, 900mL cartons of no-salt added chicken broth
  • 1 pkg (454 g) medium-firm tofu, cut into 1” cubes
  • 2 stalks bok choy, sliced
  • 1, 454 gram pkg frozen medium raw shrimp, thawed. peeled and deveined (1, 270 gram pkg shrimp dumplings)

Instructions

  1. In a large pot, heat canola oil over medium heat.
  2. Cook, garlic, ginger, green onions, mushrooms and carrots for 3 to 4 minutes.
  3. Add red pepper, soy sauce and hoisin sauce. Cook for 2 minutes.
  4. Add broth and bring to a boil.
  5. Add tofu, shrimp and bok choy. Cook for 5 minutes until shrimp are pink (or dumplings are cooked through).

 

Use this recipe for inspiration. Create your own version by swapping in your fave vegetables. What would you add?

  • Zannat

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