Immune-Boosting Soup + Instant Pot version*
Try this Immune-Boosting Soup + Instant Pot version* recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 6
- chopped fresh cilantro leaves
- chili oil
- 6 tablespoons (or 1/2 cup if you want more rice) white jasmine r but jasmine has the best flavor here)
- 3 large cloves of garlic thinly sliced (feel free to add more - i have added up to 8 cloves)
- 1 1/2 - inch piece of fresh ginger peeled, sliced into thin matchsticks**, about 2 tablespoons
- sea salt to taste according to saltiness of stock (start with 1/2 teaspoon)
- 3 cups chicken stock or bone broth preferably homemade (or mushroom stock for a vegan option)
- 4 cups water (or use all broth)
- pinch of crushed red pepper if desired (or see ideas for optional add-ins)
- 2-3 ounces shiitake mushrooms stems removed and caps wiped clean and sliced (you can also use frozen mushrooms)
- ideas for optional add-ins:
- sliced red chiles
- sliced scallions (green and white parts)
- shredded poached chicken or frozen green peas
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Place the rice, garlic, ginger, salt, broth and water in a large saucepan and bring to a boil over high heat. Reduce heat and simmer uncovered for 10 minutes.Add crushed red pepper (if using) and mushrooms. Raise heat to bring up to a boil, lower to a simmer and cook for 10 minutes until rice is super soft. Taste for seasoning. Add optional add-ins at this point and warm through. Serve hot.
