Chef Justin Sutherland's Miso Soup

Miso is rich in minerals like copper, zinc, and manganese, as well as vitamins B and K. It also contains antioxidants, and as it’s fermented, it provides helpful bacteria for the gut. The hearty greens support the immune system, regulating blood pressure. Ginger relieves nausea and upset stomach, and it can help speed up digestion. The hot chili can help clear the sinuses, and the turmeric helps with inflammation and kidney and liver health.”

1 quart water

4 dried shiitake mushrooms, crumbled by hand

1 tsp turmeric

1-inch knob of ginger, grated

1 sheet dried nori, torn into 1-inch pieces

6 Tbsp white or yellow miso

½ cup green kale, torn into 1-inch pieces

½ cup green onion, chopped (including whites)

½ cup firm tofu, cut into ½-inch cubes

2 tsp rice wine vinegar

1 hot chili (bird’s eye or Thai)

¼ cup bonito flakes

½ cup shredded roasted chicken (rotisserie chicken from the grocery store works perfect)

Directions at katiecouric.com

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