Tiny Kitchen Recipes: Immunity soup from 101 Cookbooks

Treat yourself to a steaming bowl of broth packed with immunity-boosting goodies during this brutally cold week

Photograph: Heidi Swanson

Welcome to Tiny Kitchen Recipes, a feature in which we ask chefs, writers, and food bloggers in New York City and beyond to share a recipe with us. Always wallet-friendly, these creations are feasible whether you live to cook or recently stopped using your oven for shoe storage. 

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We have a feeling your immune system could use a boost right now—or a comforting bowl of broth, at the very least. Enter immunity soup, a steaming creation rendered beautifully on Heidi Swanson’s blog 101 Cookbooks. The soul-warming dish packs a healthy and soothing wallop with lots of white pepper and ginger, and it’s also surprisingly easy to make (and not so bad on the eyes, either). Fortify yourself for the deep freeze with the recipe below.

Immunity soup from 101 Cookbooks


- 1 tbsp extra-virgin olive oil    
- 1 medium onion, quartered and thinly sliced    
- 3 celery stalks, thinly sliced    
- 1 medium carrot, thinly sliced    
- 8 medium garlic cloves, very thinly sliced    
- 2 tbsp grated ginger, peeled    
- 3/4 tsp finely ground white pepper, plus more to taste    
- 1 1/2 cups mushrooms, trimmed    
- 8 oz firm tofu, sliced into thin slabs   
- 2 1/2 tsp fine-grain sea salt     

To serve: lots of chopped green onions, sliced watermelon radish and/or pea shoots

Heat the oil in a large soup pot over medium heat, and stir in the onion, celery, carrot, garlic and ginger. Gently sauté just until soft—you don't want any browning. Add a small splash of water if the pan dries out in the process.

Stir in the white pepper and 10 cups of water. Dial up the heat to bring the broth to a simmer, and hold there for about 15 minutes. Add the mushrooms, tofu and salt, and gently simmer for another 5 minutes. Stir well, taste and adjust with more salt or water if needed.

Ladle the soup into shallow soup bowls, and top with lots of green onions, pea shoots and a few watermelon radish slices. Add a finishing drizzle of olive oil, and enjoy!

Serves 4–6

Recipe and photographs: Heidi Swanson, 101 Cookbooks.

Photograph: Heidi Swanson

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Editor: Marley Lynch (@marleyasinbob)


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