How about a nice pot of chicken soup?

Okay, so, no matter how healthfully you’re eating and regardless of the amazing response of your immune system, if you have kids, you’re going to get sick sometime. It happens. I, too, have lain in bed with a stuffy nose and foggy head and that familiar tickle in the back of my throat and repeated the mantra, “I am not going to get sick. I am not going to get sick. I am not going to get sick….”

Yeah, right. So much for mind over matter.

That’s where having a reliable alternative to chicken noodle soup comes in handy. And, yes, I’m talking about miso soup.

Miso is amazing stuff: it’s a good source of tryptophan (that feel-good, sleep-inducing amino that knocks out half of America every Thanksgiving), manganese, vitamin K, zinc (critical to immune functions), copper, and even omega-3. Besides, it’s salty, and that’s always good for soothing a sore throat.

Please don’t get all squeamish about the so-called seaweed (and, fyi, we’re calling them “sea vegetables” now). If my 4- and 7-year-olds can slurp up giant bowls of this stuff and like it, so can you. Eat those veggies! Drink that broth! You’ll feel better!

Oh, and do make a big batch and freeze at least half of it in one cup portions. This recipe makes way more soup than you think you’ll ever need, but one day you’ll thank me (i.e., on the morning when you wake up repeating your “I’m not going to get sick” mantra and would rather pull out your own fingernails than cook).

By the way, this is a great way to start your day anytime. Many a morning I heat up a frozen cup of miso soup for breakfast; it warms me and makes me feel good and healthy and possibly even virtuous. Add an apple and I’ll bet you’ll be able to keep the doctor away — at least for a while.

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(A big pot of) Miso soup

4 c. vegetable OR mushroom OR “no-chicken” broth
8 c. water
1/2 c. dried wakame, cut into small strips or pieces (you may want to use kitchen shears, as wakame can be tough to cut with a knife)
2 medium carrots, thinly sliced on the diagonal
4 scallions, white and green parts, thinly sliced on the diagonal
6-8 T miso paste
8 oz. firm tofu, cut into 1/2″ dice

Soak wakame in cold water for 10 minutes. Meanwhile, bring stock and water to a simmer in a large stockpot over medium-high heat. Add carrots and cook until tender. Add drained wakame and simmer one minute. Add scallions and simmer another minute. Remove the pot from the heat.

Remove 1 cup of stock from the stockpot and set aside, then add the tofu to the stockpot. Stir the miso into the reserved cup of stock until it has dissolved. Return the mixture to the stockpot. Taste and add more miso (using the same method for dissolving) if desired. Cover the pot and steep 2 minutes before serving.

Makes 12 servings

Note: If you aren’t sure where to find miso paste, start with the refrigerated “healthy foods” section of your well-stocked supermarket or health store. Miso paste is usually sold in small tubs. Whole Foods stocks several varieties; any will work with this recipe, though I usually favor white miso.