Kung Flu Fighter
Move over bone broth! Creating this chilly season’s hottest immune booster is as easy as simmering whole garlic
Heat 2T olive oil in a large saucepan over medium. Add 1 head’s worth peeled, cracked garlic cloves and cook, tossing occasionally, until they are golden brown all over, 8 to 10 minutes.
2. Add the water and bring to a simmer. While water is heating, grab the fresh herbs or spring onions and add to the pot, along with 1 more head of garlic, halved crosswise. 3. In a bowl, mix the miso with a little of the warm broth, then add the mixture to the broth. 4. Gently boil until broth is reduced by about a quarter and garlic cloves are very soft, 30 to 40 minutes. Season with salt and pepper. 5. Strain the broth or pass a slotted spoon through it to fish out the garlic and herbs. Add cooked noodles if desired, or just sip as is.