This broth is food as medicine in a bowl and I love to make it when I’m feeling under the weather. The shiitake mushrooms provide a super boost for the immune system, as does the garlic. The ginger is wonderfully anti-inflammatory and the carrot provides a beta-carotene hit. The miso paste is added to each serving bowl, rather than the simmering pot, to preserve the beautiful bacteria that help your gut.
Makes: 4
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Servings
4
Prep time
Cook time
Recipe
Ingredients
- 1 onion, diced
- 1 tbsp coconut oil
- 2 tbsp freshly grated ginger
- 5 cloves garlic, smashed & chopped
- 12 dried shiitake mushrooms
- 1 large carrot, diced
- 100g smoked tofu, diced (optional)
- ¼ cup miso paste, unpasteurised if possible
Method
- Add onion and coconut oil to medium to large saucepan and sauté until soft.
- Add ginger and garlic, and cook for 2 mins.
- Add 5 cups of water to pot, along with shiitake mushrooms and carrot. Simmer for 15 mins, then turn off heat. I like to remove mushrooms at this point, thinly slice them and return them to broth.
- Add tofu if using.
- Next, place 1 tbsp miso paste and a ladle of broth to each serving bowl. Stir until dissolved, then finish serving out broth into bowls.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
