Miso, Seaweed and Mushroom Broth
Ingredients
Prep Time: 15 minutes
Cook Time: 2 – 4 hours
Ingredients:
- 4 stalks celery, chopped
- 1 large leek or 2 small leeks chopped
- 2 garlic cloves, smashed (optional)
- 1 tablespoons olive oil
- 2 organic golden beets or carrots or squash chopped
- Cupped handful of any mushroom you like, thinly sliced (you can use dried shiitake or lion’s mane or enoki or common button mushrooms)
- 1 tablespoon dried wakame (soaked to reconstitute in a small cup of water)
- 1 bay leaf
- Few springs of thyme
- 1/2 inch fresh turmeric, thinly sliced or grated
- 1/2 inch fresh ginger, thinly sliced or grated
- 2 litres of water
- Miso – added when using: see method below
Method
- Saute celery, leeks, garlic, turmeric, and ginger in a little olive oil or water over medium heat for about five minutes.
- Add the bay leaf, beets or carrots or squash, water, and a generous pinch of pink salt.
- Turn the heat up to medium and add the wakame to the pot.
- Bring to a near boil, then reduce the heat to low, put on a lid and let the broth simmer for 2-4 (increased time will deepen the flavor).
- Strain into another pot and let cool before covering.
- The broth can be kept in the fridge for 4- 5 days or frozen up to 6 months.· Miso is a live probiotic and should only be added to your broth when you are using it and off the boil. Once boiled, let it cool a little. Per 300ml of broth add 1-2 teaspoons of miso to taste. Take a small cup of broth out of the pot, add miso and slowly mix until it is dissolved and add back to the broth. You can now use.
For a healing soup
Put your broth into a pot and add your choice of ingredients: it could be some cooked lentils or beans or just some spinach or chopped greens or kale with your choice of freshly chopped herbs and/or spring onions. Heat the broth to piping hot and ensure additions are cooked through. Take off the boil and add 1-2 teaspoons of miso per 300ml broth as described above. Taste and adjust seasoning. This broth combines the probiotics of the miso with the nutrient dense foods seaweed and mushrooms to support our gut, cardiovascular and immune health. It is easy to digest, warming and a great addition throughout the Autumn and Winter. Miso soup with an intact wholegrain (such as quinoa, wholegrain brown or black rice or buckwheat) makes a delicious and nutritious warming breakfast.
Enjoy!