Capturing Your Essence: Asian Superfood Soup

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Continuing to channel the good juju cultivated during my stay in Asia, I’ve created another Asian dish. Superfood veggies such as red cabbage, chard, and kale make up the bulk of this soup. Dried black fungi are a cancer-fighting superfood well-known in Chinese Medicine. Fermented Miso gives a little protein, satisfying umami taste, and healthy probiotics. Avocado and toasted sesame oil add omega-3 fats for a happy brain, and a whole egg adds additional satisfying protein and choline for brain health.

You’ll need:

1 cup dried black fungi (find at Asian market)
1 egg
2 cups-ish Swiss chard, chopped
1 cup-ish Kale, chopped
1 green onion, chopped
1/2 avocado
4 tbsp miso
1.5 tbsp Toasted Sesame Oil

Bring water to a boil, add chopped veggies (including dried black fungi) and let veggies cook until tender.

Add egg, allow to boil until egg looks cooked through (can leave whole or break it up in pieces).

Turn stove off. Add miso and sesame oil to pot and stir. Serve in bowls, add avocado to top of soup.

To your health! 🙂

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