Immunity Miso Soup

I call this Immunity Soup because the almost raw garlic and ginger have\ antibacterial and antiviral properties; good to sweat out a fever or kick a sore throat in the pants. The unpasteurized kimchi or sauerkraut gives it added benefits, as these fermented foods are full of enzymes and the fermented cabbage aids in intestinal health. (Especially essential if you have taken antibiotics!)

This recipe is what my friend calls a soup-salad. It is raw veggies in a bowl with a warming broth poured over top, this creates a super quick to make, crunchy, vibrant, nearly raw soup.

Time: 20 minutes

Serves 2


  • 1 Liter stock or water (you can use homemade chicken, beef, mushroom or vegetable stock, but even water is fine.)
  • 1 teaspoon minced or grated ginger
  • 1 clove garlic, minced, pressed or grated
  • 1/2 Thai chili, chopped finely (or more, or none)
  • 3-4 leaves of kale
  • 2 carrots, made into ribbons or 'noodles' with a vegetable peeler. Daikon is a good substitute or addition to this, also peeled like the carrots.
  • 1/4 cup Miso (I use genmai or brown miso)
  • 1/4 cup, or your preference of unpasteurized sauerkraut or kimchi (or Sea 'Chi)

Optional (more filling) Noodles: I like the thicker pad Thai rice noodles, or super-fine rice vermicelli. Get the brown rice variety if you can.


  1. In a medium pot, bring stock or water to a boil.
  2. Add the garlic, ginger and chili to the liquid. Add noodles and cook until almost done. For rice noodles, this can be 1 minute or so. Once noodles are nearly done, take the pot off of the heat.
  3. Meanwhile, make a paste with miso in a bowl and some water to thin it out. It should be the consistency of peanut butter. (This makes it easier to incorporate into the soup than adding the miso directly.)
  4. Whisk in miso.
  5. Prepare bowls with shredded raw vegetables in the bottom. Pour soup over veggies.
  6. Now add a generous amount of unpasteurized sauerkraut or kimchi. Garnish with green onions or cilantro if you like.

Variations: Use this basic broth as a base for other broth soups- like add frozen wontons, homemade raviolis, seaweed or quickly cook broccoli for a hearty broccoli broth soup.

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raimorrison, posted on May 19, 2015

I love mixing this recipe up. Some days I feel like it needs to be more substantial and I cook it with chicken broth, other days I keep it light. Either way, it makes me feel divine!

andreapotter, posted on January 13, 2014

Sorry for the late reply. Miso soup keeps well for a few days in your fridge. To find kimchi you may have to go to a Korean grocer or restaurant.

yogamuse, posted on January 12, 2014

woowwww, this soup made me fly!!

CherryBlossom, posted on January 10, 2014

Oh one more thing, I made enough broth for all three lunches but did add the miso to this, will it keep in the fridge for the next two days like that? Thanks again.

CherryBlossom, posted on January 10, 2014

Thank-you for providing the opportunity to try this detox. I used half and half store bought broth and water. I bought the sodium free variety and it had no MSG in it. Did not contain any soy that I could see but it can be hidden I heard so hope that's ok.

I went to four or five different stores here in the northern city I am currently and could not find Kimchi and I really do not like sauerkraut so I had my miso soup today without this. Is there any other alternatives or is ok to just skip that ingredient?

andreapotter, posted on January 10, 2014

@yogiibee just be sure that your store-bought stock does not contain MSG (monosodium glutemate), hydrolized soy protein or a ton of sodium.

yogiibee, posted on January 10, 2014

Is it bad to use store bought stock in this recipe?

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