Immune-Boosting Soup + Instant Pot version*
Serves: 6
  • 6 Tablespoons (or ½ cup if you want more rice) white jasmine rice (you can use other types, but jasmine has the best flavor here)
  • 3 large cloves of garlic, thinly sliced (feel free to add more - I have added up to 8 cloves)
  • 1 ½ -inch piece of fresh ginger, peeled, sliced into thin matchsticks**, about 2 Tablespoons
  • Sea salt to taste, according to saltiness of stock (start with ½ teaspoon)
  • 3 cups chicken stock or bone broth, preferably homemade (or mushroom stock for a vegan option)
  • 4 cups water (or use all broth)
  • pinch of crushed red pepper, if desired (or see ideas for optional add-ins)
  • 2-3 ounces shiitake mushrooms, stems removed and caps wiped clean and sliced (you can also use frozen mushrooms)
  • Ideas for optional add-ins:
  • Sliced red chiles
  • Chili oil
  • Sliced scallions (green and white parts)
  • Chopped fresh cilantro leaves
  • Shredded, poached chicken or frozen green peas
  1. Place the rice, garlic, ginger, salt, broth and water in a large saucepan and bring to a boil over high heat. Reduce heat and simmer uncovered for 10 minutes.
  2. Add crushed red pepper (if using) and mushrooms. Raise heat to bring up to a boil, lower to a simmer and cook for 10 minutes until rice is super soft. Taste for seasoning. Add optional add-ins at this point and warm through. Serve hot.
*For the Instant Pot version, place all ingredients in the pot and cook on Manual High Pressure for 6 minutes. After the cooking time is up, use the manual release or natural release.
**If you don’t care to eat the ginger, slice it into rounds and remove from the soup before serving.
Recipe by Pamela Salzman at