Super Simple Soup to Make at First Sign of a Cold

By Dr. Ericka Olson

 
 

FOOD AS MEDICINE

In Chinese medicine, the root of the scallion (cong bai) is used to help fight the common cold, a scratchy throat or general nasal congestion. In the early stages of the common cold, especially when experiencing chills and fever, cong bai is used to release the exterior (which means to allow the pathogens to leave) by inducing mild sweating which aids in releasing a fever. 

According to TCM theory, Cong Bai is warm and spicy and it affects the lung and stomach channels. These properties help release the cold pathogen through these channels by opening up the pores to support the body in sweating out the toxins. An added bonus, scallions are antiviral and antibacterial!

Acupuncture to treat cold and flu symptoms

Acupuncture has been an effective treatment approach to help enhance the immune system and ward off illness. Its immune-stimulating functions can treat a variety types of cold and flu symptoms effectively, achieving a quick recovery without side effects.

Clinical studies have shown that Chinese medicine cab reduces the incidence of upper respiratory tract infections and shortens the course of illness.

Winter - or cold and flu season - is a great time to utilize food therapy and acupuncture. At Saffron & Sage we offer Nutritional Therapy to help guide your eating habits to best support the season as well as Acupuncture to support the strength of your immune system.


Enjoy this simple and delicious soup when you start to feel under the weather.


Cong Bai Soup with Miso and Tofu

 
 

INGREDIENTS:

4 cups broth of your choice (bone, chicken, vegetable)

 1 bunch of green onions. 

1 TBS Miso 

4 oz rice noodles

1 package of firm or extra firm tofu

STEPS:

  1. Squeeze excess liquid out of tofu and chop into small cubes

  2. Bring broth to simmer

  3. Add the miso and stir in until it is dissolved.

  4. Add noodles and tofu and simmer for 5 -8 min until rice noodles are cooked

  5. Chop an entire bunch of green onions including white and green but discard the root.

  6. Add green onion to simmering broth and continue to simmer for 3-5 minutes (do not exceed 5 minutes in order to retain benefit of green onion)

  7. Serve hot & enjoy!

Guest UserComment