Recipe: An Immune Boosting Soup


My family knows that sneezing and coughing in my presence is likely to result in a prescription for dinner. The good news is that the remedy is savory, light, and delicious! One of my favorite ways to fix a bad cold is a homemade, immune fortifying soup or stew.

So when one of my lovely sisters was still battling a cold after a week or so, I invited her to come over for a meal. The most potent immune builders in this recipe are the simplest: onion (both white and green), garlic, red chili pepper, mushrooms, and ginger. Here’s the rest:

TIP: If you’ve never shopped in an Asian grocery store, this ingredient list is a great opportunity to appreciate a produce section with a fantastically different variety! You’ll find everything you need in one place. Get organic whenever you can.

The Ingredients

For a quick, printable version of ingredients, click HERE

After I gathered every available family member in the house to come and look at my beautiful pile of vegetables, I proceeded. My sister was bringing her precocious 3 year old son, my sweet nephew Ro, so I wanted to be close to done by the time they arrived. The recipe serves 4 and takes about 25 minutes to cook.

Cooking Guidelines

In a large stock pot, add:

8 cups veggie stock and bring to a boil. Add fish heads and rest of fish body, lime leaves, and bok choy stalks. Lower heat to simmer for 15 minutes.

While stock is simmering, prep veggies:

Slice onion, bok choy, mushrooms, zucchini, radish, green onion, seaweed, and basil. Dice the turnips. Set aside until the stock is ready.

Have you ever noticed how vegetables cut Asian style are somehow more satisfying than normal? I was thinking about that as I was slicing, so I cut the zucchini into match sticks:

Here’s what the roasted seaweed looks like:

Once you’re done prepping your veggies, carefully strain your fish stock into a large soup pot. Add 1-2 tbsp red chili paste (to taste) and 1 tbsp miso paste.

Peel and zest garlic and ginger directly into the pot. I like using a citrus zester like this one:


TIP: If you want to enjoy another helping for lunch the next day, I recommend setting aside some of the broth, along with some of each of your prepared veggies and halibut to keep their texture (that’s also why we’re adding the ingredients in stages)

Add the onion, bok choy, and mushrooms to the pot. Cut your halibut into bite sized pieces and add to the soup to simmer for 5 minutes.

This is an appropriate place to add additional photos of the food prep, however, right about now is when my sister and nephew arrived. And so instead of more slicing and dicing photos, this is what I have for you:

My nephew Ro :). Clearly, you understand what happened. I was overwhelmed by cuteness!

But back to business…….

Add zucchini, seaweed, turnips, and cellophane noodles, cook for another 5 minutes.

To finish off your immune-boosting soup, garnish with slices of radish, green onion, basil, and alfalfa sprouts. So delicious and satisfying!

Serve immediately (large spoons recommended!)

Thanks for reading!

Be GoldenWell.



P.S. I’m happy to report that my sister is feeling better! :)

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  • Dannelle LeBlanc
Comments 4
  • Dannelle

    Hi Courtney, I included a link to a printable version of the recipe (it’s just below the ingredient list above). Here is a direct link:

    Thanks for reading and enjoy!! :)

  • Dannelle

    Hi Liz! I went to 99 Ranch off of Central @ Spring Creek. Their produce section is a wonderland!!

  • Courtney

    Can you email me this recipe? THANKS!

  • Elizabeth

    Love the recipe… so question for you… since I am local to you, where is your favorite asian market?

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