Super Immunity Soup starts with a good bone broth or chicken stock that is steeped with ginger root, lemongrass, and garlic. These three ingredients are packed with healing qualities, antioxidants, antibacterial and anti-inflammatory properties to speed the recovery from colds and flu. Then Ramen noodles are added to this healthful broth, along with fresh ingredients like bean sprouts, cilantro, sliced radishes, jalapeno and a slice of lime. It all comes together in a fulfilling and nurturing bowl that is both satisfying and delicious.
Jump to RecipeI’ve been making Super Immunity Soup for my family for years, and they have come to ask me for it when feeling run down and in need of a boost. This soup uses a few non-standard ingredients that may sometimes be hard to find, but to a large extent are available in most produce sections of grocery or health food stores.
Healing Ingredients
Here are the key ingredients for this soup and why they work:
- Lemongrass – has antibacterial properties, helps reduce fever, and is an antioxidant. It also adds a wonderful lemony flavor to the broth.
- Garlic – is an anti-inflammatory, helps to lower blood pressure, and supports a stronger immune system. Garlic is also a key flavor ingredient.
- Ginger Root – is known for healing the digestive system, reducing nausea, as well as other healing and immunity-boosting properties. Ginger adds a wonderfully pungent, spicy and warm quality that is unique and essential to this dish.
- Radishes – are a superfood, packed with vitamins and minerals, and help keep blood vessels healthy. Freshly sliced radishes add a crunch and peppery bite to the soup.
- Cilantro – has many of the same immune-boosting properties of the other ingredients. It adds a distinctively fresh taste to the soup when added right before serving to maintain its green color.
- Bean Sprouts – is one of the best plant-based sources of protein and is high in antioxidants. Bean sprouts add a fresh crunch to the soup.
- Lime – as with most citrus is high in vitamin C and can help shorten the life of colds. A small squeeze of lime wedge over a steaming bowl of soup adds a fresh and clean tartness that brightens the flavor of the soup.
- Jalapeno – is a versatile pepper that adds capsaicin, the ingredient that makes peppers hot. Capsaicin helps speed metabolism. It is also said to be a natural pain reliever. Sliced thin and added fresh to the bowl jalapeños bring a spicy heat to the soup.
Assembling the Soup
It is important to start this soup with a well-made broth. Bone broth has been highly touted for its nutritional qualities. Check out my blog in Food Tips on making chicken stock. Even in Ayurvedic circles recommending a vegetarian diet, bone broth is used. However, a good vegetable stock as a base for a vegan version of this soup would be entirely acceptable. In fact, I have made the vegan version of Super Immunity Soup for my vegetarian daughter.
Smash the lemongrass stalks with the side of a chef’s knife or cleaver to release the essential oils. Rough chop the garlic, lemongrass, and ginger, and add to a pot of simmering stock or broth. Simmer this mixture for 45 minutes to 1 hour, before adding Ramen noodles along with the other fresh sliced and chopped vegetables and then serve immediately.
There are lots of options for substitutions with this soup as well, such as adding fresh sliced mushrooms for more immunity, or even a dash of turmeric for its anti-inflammatory properties. Start with a good broth, simmer in the essential aromatics for their healing properties, then add in rice noodles or ramen, fresh herbs and sliced vegetables for a delicious and fulfilling meal.
Its a really wonderful soup for a great pick-me-up. I hope you enjoy it as much as my family does, and I would love to hear how this soup turned out for you!
Super Immunity Soup
Equipment
- Stock pot or large soup pot
- strainer or sieve
Ingredients
- 6 cups Chicken Stock use Vegetable Stock for vegan version
- 1 stalk Lemongrass
- 3 cloves Garlic
- 1 knob Ginger Root
- 1 tsp Salt
- 1/2 cup Fresh Bean Sprouts
- 1 Jalapeno
- 3 Radishes
- 1/2 bunch Cilantro
- 1/2 Lime
Instructions
- In a large pot heat chicken stock to a simmer. Vegetable Broth can be substituted for entirely vegan recipe.
- Peel off any dried leaves from the lemongrass stalk, wash, and smash the stalk using the back of a chef's knife to release the oils. Slice the stalk into 1-2 inch slices. Add to stock.
- Smash garlic to remove the peels. Add smashed cloves to the stock.
- Slice Ginger root into 1/4 inch slices. No need to peel. Add these to the stock, and simmer on stove for 45 minutes to 1 hour.
- Meanwhile, wash and chop small handful of cilantro. Rinse Bean sprouts in a colarnder and set aside. Wash radishes and jalapeno and slice into rings.
- Once the aromatics have steeped and flavored the stock, remove the lemongrass stalks, ginger root slices and garlic, and discard.
- Add Ramen Noodles, setting aside the flavor packet for another purpose. Add the salt, stir and let cook in simmering stock for 5 minutes until the noodles are soft.
- Add remaining ingredients and cook another couple minutes, check and adjust seasoning, then serve immediately while vegetables are still crisp and cilantro still retains its vibrant color. Serve with slices of lime.
