Alicia’s Magical Healing Soup
- Yield: 2 servings
- Cook: 10-15
- 1/2medium carrot, cut into large chunks
- 1/4medium daikon, cut into large chunks
- 1/4whole red onion, cut into large chunks
- 2-3sticks celery, chopped
- 3-4small broccoli florets
- 4whole button mushrooms, sliced
- 2-3whole trumpet mushrooms, sliced
- 1/2medium leek, halved then cut into large chunks and swirled in water to dislodge ginger juice
- shoyu, to taste
- 1whole scallion, roots and all, thinly sliced on the diagonal
- 1/4bunch watercress, tough stems discarded
- 1 mochi, shredded or chopped (optional)
- 1 toasted nori (optional)
- Bring 3 cups of water to a boil in a large pot. Add the carrot and daikon. Reduce the heat to a simmer. Add the red onion, and cook for 2 to 3 minutes. Add the celery, broccoli, mushrooms, and leek. Add the ginger juice and shoyu to the broth to taste. Simmer until the vegetables are cooked through but still slightly firm, about 5 minutes. Add the scallion, and turn off the heat. (If you prefer the scallions raw, add them just before serving.) To serve, ladle the soup into bowls. Top each serving with some watercress, mochi, and nori.
- Note: You can make this soup into a miso soup by adding about 2 to 3 teaspoons of miso paste at the end. Dilute the miso with a little soup broth, and add it to the soup at the end of cooking, allowing it to simmer for about 2 to 3 minutes.
Reprinted from “The Kind Diet” by Alicia Silverstone. Copyright (c) 2009 by Alicia Silverstone. By permission of Rodale, Inc. Available wherever books are sold.