Lately, this soup has been saving my life! So much so that I just had to share the recipe. During seasonal transitions, especially our current one from late summer to fall (and the on-coming fall to winter), our immune systems need some extra support. And it seems like just about everyone I know is either navigating through or has already dealt with their first cold of the season, myself included! Twice over the past two weeks I’ve caught a small cold. Both times I made a big pot of this soup, had 2-3 hearty-sized bowls of it in the afternoon and evening, and woke-up the following morning with my cold completely gone. Like magic. Only its not magic, it’s food as medicine at its finest! Soups lend themselves incredibly well to healing spices, nourishing roots, regenerative seaweeds, and immune-modulating mushrooms. Read-on for my recipe for the perfect fall soup to nourish your immune system and tend to your health during this seasonal transition.
Maitake, Burdock & Daikon Soup
1 lb (3-4 cups) Maitake Mushroom/Hen of the Woods* (Grifola frondosa), shredded into bite-sized pieces (*use Shiitake if Maitake aren’t available!)
1 c Burdock Rt (also known as Gobo), chopped
1 1/2 c Daikon Radish, chopped into 1-inch cubes
1 Onion, chopped
3 tbsp fresh Ginger, grated
4 cloves Garlic
3 tbsp Tamari
8 cups water, chicken broth, bone broth, or veggie broth
6 inch strip Kombu or Kelp
1 bunch Scallions
Sea Salt and Black Pepper (to taste)
NOTE: If some of these ingredients are new to you don't worry! They are available at most co-ops, health food stores, and grocery stores with good produce sections. Burdock is also often readily available at many Asian food stores under the name Gobo. Maitake is often available dried and you can use this form of it- simply re-hydrate by soaking in water for about 1/2 hr and then cook it as specified in the directions. And you can also use dried burdock for this recipe, just cook it longer than the directions specify to be sure it's nice and soft when you eat it, and use 1/4 cup dried instead of a full cup of fresh!
Start by sauteing the garlic, onion, ginger, and maitake in olive oil or ghee until soft. Next add the burdock, daikon, tamari, kombu or kelp, and water and/or broth. Bring to a low simmer and cook about 10 minutes until the daikon and burdock are cooked. Garnish with 2-3 tbsp of chopped scallions. This soup has a rich, earthy flavor and the addition of a squeeze of lemon will brighten it up a bit, if desired, but it's not necessary. For folks who don't like to eat mushrooms, simply simmer the maitake whole in the broth and remove before serving (best to cook it all for longer-30-45 minutes). It doesn't make the broth "mushroomy," just rich and delicious!
This soup is building and supportive to your immune system. Turn to it when you feel like you're coming down with something or when you're already sick and need some strong immune support. I also love making it when I'm at the tail-end of a cold or flu and want a strong final boost to my immune system to really get the remnants of that virus or bacteria totally out of my system. It can also be relied on as a powerful preventative during the fall and winter months to keep the immune system ready and primed. Try making it once a week for this use. Maitake mushroom has a long tradition of use as an immune-stimulating and modulating herb, and has even been shown to have some cancer-fighting effects. Burdock Rt (Arcticum lappa) is another "food as medicine" from herbalism that can be eaten or taken in the tea to help support all the eliminatory pathways in the body, especially the liver, kidneys, and skin. It’s also extremely nourishing, rich in iron, calcium, magnesium, and many trace minerals. Daikon radish is pungent in nature, aiding digestion, and is also extremely rich in vitamin c, providing still more of an immune system boost! Garlic, onions, and ginger add immune-boosting essential oils, anti-bacterial and anti-viral support, and in combination this soup makes a delicious and medicinal brew. Enjoy!
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