For Ages: 2 Years and up

Yields: 6-8 Servings

During the winter illness season, you cacn use this basic recipe as an immune-building base.  Experiment.  See what's in your pantry.  Add foods your children like. 

1 large onion, chopped (antibacterial, antiviral)

3 cloves garlic, minced (antibacterial, antiviral)

2 Tablespoons olive oil

4 or 5 astragalus sticks (immune stimulant, antiviral)

1 cup celery, chopped (fiber and vitamin source)

2 cups carrots or other root veggies, chcopped (rehydrating, potassium source)

2 large potatoes, chopped (potassium source)

4 dried or 2 fresh shiitake mushrooms (immune stimulant)

Basil, parsley, tarragon, or other culinary herbs to taste (antibacterial)

1 pound tofu, cut into small cubes (protien source)

1 to 2 tablespoons white miso (alkaline, rehydrating)

1 cup whole wheat pasta (fiber source)

8 cups water

Saute onion and garlic in oil in a large stockpot until softened.  Add water and bring to a boil.  Add vegetables and astragalus.  Simmer, covered, 30 minutes.  Add tofu and simmer an additional 20 minutes; add herbs and pasta and simmer 10 more minutes.  Remove from heat.  Remove astragalus sticks and stir in miso to taste.  Depending on your child's tolerance for spiciness, you may want to add hot pepper sauce, fresh ground pepper, or additional fresh garlic.