KetoFLEX 12/3 Kitchen: The Art of Autumn Comfort

As cooler days arrive, our bodies crave warmth and grounding flavors — yet our brains still thrive on light, colorful, anti-inflammatory meals. This season, channel the cozy calm of autumn with an Asian-inspired twist, blending creamy coconut, crisp greens, and the gentle heat of ginger and garlic. It’s comfort food reimagined for clarity, energy, and cognitive resilience.

This month’s recipes for our PreCODE and ReCODE members include Miso-Ginger Mushroom Soup (recipe below), Coconut Chicken Collard Wrap, and Warm Almond Matcha Latte.

Miso-Ginger Soup

A steaming bowl of this grounding soup offers both comfort and clarity. Earthy mushrooms provide beta-glucans and antioxidants that support immunity and brain resilience, while the gentle heat of ginger and garlic calms inflammation. A base of mineral-rich bone broth nourishes deeply, and probiotic miso adds umami and gut-brain benefits. Finished with tender greens, it’s a soothing, restorative blend of flavor and function.

Yield: 4 servings

Tips:

• If you can’t find the exact mushrooms in the recipe, no worries. Use what you can find. All mushrooms have neuroprotective qualities.
• When choosing miso, look in the refrigerated section of your grocery store for an unpasteurized version, which will include live probiotics. For this recipe, look for a mild white miso (shiro miso), like Miso Master Organic Mellow White.
• If using chicken bone broth, consider making your own or using one that comes from pastured chickens, like Kettle and Fire Pasture-Raised Chicken Bone Broth.
• For a richer umami taste as well as extra minerals and iodine for brain health, add an optional strip of kombu (edible kelp). You can find this in the Asian or seaweed section of natural markets or Asian grocers. Look for long, leathery dark-green strips.

Ingredients:

• 1 tbsp avocado oil
• 1 tbsp fresh ginger, grated
• 2 cloves garlic, minced
• 8 oz. shiitake mushrooms, stems removed and sliced
• 4 oz. cremini or enoki mushrooms, sliced
• 4 cups filtered water or unsalted vegetable or chicken bone broth, pastured
• 2 tbsp white miso paste (USDA organic and unpasteurized, if possible)
• 1 tbsp tamari or coconut aminos
• 1 tbsp EVOO (optional for finish)
• 1 cup baby bok choy or spinach (USDA organic), roughly chopped
• 2 scallions, thinly sliced
• Sea salt and freshly ground pepper, to taste
• Optional add-ins: sliced chili pepper, a few drops of lime juice for brightness, or a drizzle of high polyphenol extra virgin olive oil (EVOO)

Directions:

1. Warm avocado oil in a medium pot over medium heat. Add ginger and garlic; cook ~1 minute until fragrant (avoid browning).
2. Stir in sliced mushrooms and a pinch of salt. Cook 5 to 7 minutes, stirring occasionally, until tender and lightly golden.
3. Pour in broth or water. Bring to a gentle simmer and cook 5 to 10 minutes to deepen flavor. Remove from heat.
4. In a small bowl, whisk miso with a ladleful of warm broth until smooth. Return this slurry to the pot (don’t boil once miso is added, to preserve probiotics).
5. Stir in tamari and greens. Let it sit for 1 to 2 minutes until the greens wilt. Taste and adjust seasoning.
6. Ladle into bowls, drizzle with EVOO, and top with sliced scallions. Add lime or chili if desired.