I always believe in trying low tech and natural before resorting to big-gun medicines. A version of the soup appears below but there are simpler soups one can make too. My mother used to simply chop onions and garlic, put in pot with water, simmer for an hour, and have us drink the broth. We're all most familiar and comfortable with chicken soup -- chicken, onions, garlic and veggies like parsnips and carrots complemented by dill simmered for two hours. Another old-time healing remedy is Japanese gruel, koji.

Koji, like the other healing broths here, is easy to digest, which is critical when we’re under the weather. Digestion should be easy so the body can use its energy to fight off illness. How to make koji? Put two tablespoons brown rice into two cups water. Cook overnight in crockpot or simmer on low 2 hours in a pot. Eat. That’s all. If you’re cold, add ginger and honey and milk (cow, soy, rice, almond or oat). If you’re nervous, add 1-2 tablespoons sea vegetables like kelp while cooking. If you have heart problems, incorporate 1-2 tablespoons millet or winter squash to gruel.

But here's the immune boosting soup I most often make.

There are umpteen versions of this soup. Whichever version you choose, eat this Chinese formula twice daily at the onset of illness to fight off the bug, or once daily for two weeks to boost the immune system. Shiitake mushrooms have been described by the Chinese as far back as the 14th century as food that activates "Qi," or life force, which protects the immune system. The ancient Chinese used shiitakes to nourish blood and the circulatory system and treat colds. Burdock is said to be the most strengthening of all vegetables, but like all good things, a little goes a long way.

Ginger is used medicinally in the Orient and considered a warming remedy for cold hands and feet, chills, weakness, poor digestion, nausea, and weak circulation. It’s considered critical in the fight against colds, mucus, coughs, and bronchial infections. I find cayenne works much the same way.

What is miso? Fermented soy bean paste. Most cultures throughout the world eat some sort of fermented food each day to which they attribute their good digestion, health, longevity and happiness. In this country, we're most familiar with sauerkraut. Another fermented food mentioned below is umeboshi plum paste, which has a nice tart flavor.

If you want to make this soup a meal to feed family, add whatever protein you like – chicken, shrimp, scallops, leftover pot roast, tofu or tempeh! Or you can add cooked beans because together beans and rice make a complete protein. And the seaweed makes beans more digestible.

serves 4

1 onion, chopped	4 cups veggies chopped like kale, carrots, celery, lotus root collards, cauliflower
¼ cup dried shiitakes	½ pound cubed tofu, optional
6 cloves garlic, chopped	10 cups water
1" piece ginger, chopped	½ cup brown rice
4" piece of burdock	2-3 tsp miso*
¼ cup crumbled kelp or kombu or wakame seaweed
cayenne pepper to taste

Place all ingredients except miso and cayenne into pot. Bring soup to a boil. Reduce heat, cover pot and simmer soup 45 minutes. Letting the soup cook longer is fine too -flavors just have more of a chance to meld and the liquid will be more potent. Aternatively, you can put this soup up in a crockpot in the morning and leave it to cook on low all day. When soup is done and you’re ready to eat, whisk in miso which has lots of digestive enzymes and nourishes body and soul especially when someone is feeling under the weather. (Note: if you suffer from high blood pressure, miso or umeboshi plum paste are probably not for you since they're high in sodium. You might want to add some fresh lemon juice instead.)

Add cayenne pepper to taste. Enjoy soup hot or put into the refrigerator and heat as needed during the week.

To make this soup pack even more of a punch, you can add some liquid herbal extracts like astragalus or reishi mushroom, other potent immune boosters.

*or substitute 1 tb umeboshi plum paste

Note: I like dried shiitake mushrooms best, because I can store them in my cupboard. I don't have to worry about buying fresh and not using them up before they spoil. Dried seems to be more potent in soup anyway.

And ginger -- well, I buy organic, therefore, I don't peel it. Most of the vites are right under the skin. (This principle applies for me to all my other veggies too -- like carrots -- which I never peel. So I save vitamins and time!) I store gingerroot in a plastic bag in the freezer. It's easy to pull out, grate however much I want, and throw the root back into the freezer until next time!