In Sickness and in Health

Thankfully, I have not succumbed to the miserable flu making the rounds (yes, I got a flu shot). My neighbor, however, was not so lucky. It also happens that she and I were co-chairing a major event at school which occurred over the weekend. She came down with the flu the week before. Selfishly, I made her some special soup to help her recover in time for the big event. I don't know whether the soup did the trick (she was able to attend the event after spending five days in bed), but she said it went down well when nothing much else would.

GINGER LEMON GRASS CHICKEN MISO FLU SOUP

1 large knob of ginger, peeled and finely sliced
1 stalk of lemongrass, cleaned and sliced on the bias into 1-inch pieces
1 medium onion, finely sliced
2 cloves garlic, finely sliced
2 tbsp. white miso paste
1 quart chicken broth (homemade or boxed -- use low sodium if you use boxed)

OPTIONAL
slivered carrots or other vegetables
diced cooked chicken
cubed tofu
rice noodles

Saute onion in olive or vegetable oil until translucent, about 3 minutes. Add garlic, ginger, and lemon grass and cook another 3-5 minutes over medium heat. Whisk a little of the chicken broth with the miso paste to thin. Add, along with remaining chicken brith, to the pot with the onion etc. Simmer on low for 1/2 hour until flavors blend. Just before serving, add optional ingredients and heat through.