Tom O’ Bryan, author of The Autoimmune Fix: How to Stop the Hidden Autoimmune Damage That Keeps You Sick, Fat and Tired Before It Turns Into Disease.

Tom O’Bryan, DC, CCN, DACBN, is an internationally recognized speaker and writer on chronic disease and metabolic disorders. He organized the popular Gluten Summit in November 2013. Dr. O’Bryan has more than 30 years of experience as a functional medicine practitioner and is adjunct faculty at the Institute for Functional Medicine. He lives in San Diego.

Download this episode (right click and save)

 

 

Medicine in a Bowl- Miso Soup

Makes 4 Servings

Prep- 15 minutes

8 cups water

6 large cloves garlic

5- 2” pieces of ginger

1 organic onions, sliced into crescent moons

½ bunch organic broccoli, cut into flowerets

2 cups mixed greens, (baby spinach, kale, swiss chard, bok choy etc.)

¼ cake organic tofu, cut into small pieces

2 large teaspoons of Miso per bowl (white or red miso) according to taste

1- ramen cake per person, cooked according to directions

1. Fill a large pot with 8 cups of filtered water. Add garlic and ginger, and bring to a boil.

2. Cook for 5 minutes. Reduce heat to simmer, and add onions and tofu.

3. Meanwhile, bring another pot of water to a boil, and cook the ramen, 1 cake per person,

according to directions, about 3 minutes. Drain when ready, and run under cold water to stop

the cooking.

4. Add the broccoli and greens to the soup.

5. Put the 2 teaspoons of miso into each bowl, and add 1 ladle of broth only to the bowl.

Dissolve the miso into the broth in each bowl, then add another ladle of broth with the

vegetables and tofu.

6. Add the ramen to each bowl and you are ready to eat your bowl of delicious, medicinal soup!

When I’m feeling a cold coming on, I make the whole pot just for me, and that’s what I eat all day long! I add the miso and noodles separately, because you do not want to boil the medicinal quality out of the miso, and you don’t want the noodles to get overcooked!