Agni Soup

Agni Soup

  • In Chinese medicine we would say this soup would “awaken the Spleen” and, “ward off OPIs–that’s “outside pernicious influences” or, er, germs)
  • In Ayurveda we would have to say this soup is Kapha-pacifying, Vata-pacifying as long as it is not too spicy and would tend to increase Pitta and, most importantly and relevantly, enkindles agni
  • This soup never fails to make me feel better when I feel I’m coming down with something in the winter.

1-4 TB extra virgin olive or toasted sesame oil ( (can replace with ¼-1/2 c. white wine or with about a tsp. of oil for Pitta or Kapha, or could even substitute a half cup water and water-sauté them)
1 onion, diced small
2 medium carrots, grated
about ½ c. celery, sliced paper thin
½ medium daikon, grated (optional)
3-4 shitake mushrooms, sliced thin (and re-hydrated, if they started out dry) (optional)
2-3 TB finely grated ginger
½ tsp ground black pepper
about ½ c. rinsed dulse seaweed
about a cup’s worth of thin rice noodles
2-3 TB rice vinegar
1 TB kudzu (dissolved first in a few TB of cold water)
2 TB maple syrup
1 bunch finely chopped scallions
1-3 TB miso (aged at least six months is best)

2 cups fresh sprouts (optional)

Saute the onions in the oil. When they’re translucent, add the carrots and celery. Saute another minute and then add the daikon and mushrooms. Saute another minute. Then add the ginger and black pepper, seaweed and about 1-2 inches of water. Simmer until everything is done. Then add enough water to cover the veggies, plus another 2-3 inches. Bring to a boil and add everything else but the scallions and miso and cook until the noodles are tender. Turn off the heat and add the scallions and miso. Don’t boil this after you add the miso. Miso should not be boiled, lest we kill off its good bacteria. If you have them, and your agni is pretty strong, it is nice to mix in fresh sprouts at the end and to use them as garnish.

by Dr. Claudia Welch

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