The Immunity-Boosting Drink One Chef Swears By
Makes 1 cup
- 2-3 tsp. unpasteurized miso
- 1-inch piece of fresh ginger, peeled
- 1 garlic clove, pressed
- 1 cup boiling water
- 1 scallion, thinly sliced
- Pinch of cayenne pepper
Place the unpasteurized miso in a mug. Finely grate the ginger and squeeze the juice (about 1 tsp.) into the mug. Add garlic and boiling water and stir to dissolve miso. Add more miso to taste and stir in scallion and cayenne pepper. Serve hot.
Amy Chaplin is the author of At Home in the Whole Food Kitchen: Celebrating the Art of Eating Well.