Immune Boosting Soup
The healing and immuno stimulating properties of mushrooms have been known for thousands of years in the Eastern countries.
Mushrooms contain a unique sugar called polysaccharides that mostly belong to the group of beta-glucans. One area in which there is the strongest evidence is the effect they have upon the immune system. They have been shown to cause an increase in the production of white bod cells and their response to pathogens and damaged cells.
Another substance found in mushrooms, especially shiitake variety is called eritadenine. It was found that this compound could lower bad (LDL) cholesterol, while improving levels of good (HDL) cholesterol. It is believed that it does it by influencing the way in which the liver produces cholesterol in the first place.
Mushrooms are reported to have anti-fungal, anti-parasitic, antiviral, antibacterial, anti-proliferative, anti-inflammatory, antioxidant, anti-tumor, anti-coagulant, anti-obesity and antidiabetic properties.
INGREDIENTS
500g cubed chicken breast or silken tofu
1 punnet shiitake mushrooms
1 tbsp fresh Turmeric, grated
3 tbsp fresh ginger, grated
1 bulb of garlic, cloves smashed using knife and palm of hand
2 small bunches or 1 large of coriander
1 litre chicken or vegetable stock
1 litre water
¼ cup mirin
3 tbsp Tamari or soy sauce
METHOD
Cube Chicken
Grate ginger and turmeric
Smash garlic cloves
In a large pan pour the stock and water
Add the chicken (silken tofu), mushrooms, ginger, turmeric and garlic
Bring to the boil, turn down and simmer for 15mins
When chicken is cooked add the mirin, tamari and chopped coriander
Warm through gently, taste and serve
