If we weren't limited by time and space, we would fill a book with all our adoration and admiration for Amy Chaplin. For many of us at WSH HQ, At Home in the Whole Food Kitchen changed how we eat. Amy showed us how to lovingly stock our pantries with functional foods, how to share food in a way that respects people's preferences, allergies, and sensitivities, and encouraged us to eat seasonally and locally. We love Amy and her recipes. Especially her Vanilla Chia Pudding and her nutritive, beautiful soups.  

Late spring is among our favorite times for supporting our immune system. The earth is bountiful with nutritious greens and our favorite way to enjoy them is in a large batch of warming soup. Made with fresh spring greens and boosted with our Immunity Now tincture, this recipe is designed to give your body the extra support it needs.⁠

Amy Chaplin’s Spring Green Miso Soup ft. Immunity Now

Amy's original recipe can be found on her site here.

Serves #6



  • filtered water
  • large strip kombu



  • Onion, thinly sliced
  • Sliced vegetables (ex. radishes, asparagus and whole fiddle head ferns)
  • Greens (ex. bokchoi, purple mustard, watercress, pea shoots)
  • Unpasteurized miso (ex. chickpea, sweet white and brown rice miso)
  • Peas, frozen or fresh
  • Grated unpeeled fresh ginger, squeezed, optional
  • Thinly sliced scallions and chive flowers to garnish


Make the dashi:

  1. Add water, shitake mushrooms and kombu to a large pot and bring to a simmer over high heat. Cover pot, reduce heat to low and gently simmer for 30 to 60 minutes.

Make the soup:

  1. Meanwhile, warm sesame oil in a skillet over medium heat and add onion. Sauté for 5 to 8 minutes or until golden. Transfer to dashi along with 3 cups vegetables—adding any firmer vegetables first and simmering until just tender then add faster cooking vegetables. I added radish first then asparagus and fiddle heads and cooked for 30 seconds. When vegetables are tender add hardy greens and cook 30 seconds more. Remove ½ cup of broth and pour it into a small bowl along with miso. Stir until dissolved—some miso will have larger pieces of beans and grains that won’t dissolve, which is fine. Stir into soup and taste, it should be complex and flavorful with a lightly salty finish. If it’s watery add more miso by dissolving it in a little more broth. Add peas and remove from heat. Stir in any delicate greens and ginger juice, if using. Serve topped with scallions and chive blossoms.
  2. Once cool any leftover soup can be stored in the fridge for up to 4 days. Reheat gently making sure the miso does not boil as it will destroy the delicate enzymes.

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