Whether at the store, farmers market or an off-grid food truck gathering, broths are THE thing of the moment. This recipe was shared by Dr, Josefa Rangel at a wellness workshop I attended. The broth is wonderful alone or can be used to cook grains or as a soup base. Dr. Rangel suggests it to people with recurrent colds/flu and infections, compromised immune system or other chronic conditions.
2 Tbsp olive oil or butter
6 dried or 10 fresh sliced Shiitake mushrooms (stems included)
1-2 astragalus, dandelion or echinacea root slices (or 1 Tbsp ground roots from health food store bulk spice section)
4 Tbsp fresh or 2 Tbsp dried burdock root
3-inch piece fresh ginger, chopped
6 or more cloves of fresh garlic, unpeeled and chopped (peels are good in stock)
1 each: onion (unpeeled), celery stalk (with leaves) and carrot (with ends and skin), roughly chopped
2 Tbsp kelp, bladderwack, alaria or other seaweed of choice
2 tsp fresh or 1 tsp dried of each rosemary, thyme, oregano, sage
1 roasted chicken, turkey, pork or lamb bones, organic is best (optional if vegetarian)
2 Tbsp raw apple cider vinegar (this helps to pull the minerals from the bones and marrow)
Water to cover about 4 inches above the vegetables and bones
Organic mixing or tamari to taste
Heat oil or butter in a soup pot and add all ingredients except miso.
Sauté for about 5-10 minutes to brown and add more flavor to the broth. Stand over the pot and breadth deeply. It’s amazingly soothing to just do this.
Add water to cover by about 4 inches, cover with a lid and bring to a slow simmer for at least 2 hours. No rolling boil, just to or just below a boil and keep covered.
Turn off and let cool about 30 minutes and then strain and discard spent ingredients.
When you’re ready to eat, mix 1 tsp miso with the broth in your bowl keeping in mind that the benefit of the miso will disappear if it is mixed with liquids that are too hot.
Use tamari and black pepper to adjust the taste.
Always drink warm from the stove, never the microwave.
Sip as much as you like. It’s like food.
An adult therapeutic dose is 1/2 cup, 3-4 times per day, for children the recommended dose is 2-4 Tbsp, 3-4 times per day.
The broth can be simmered for up to 3 days in a crock pot, adding water as needed to keep the level up and then strained and frozen into ice cubes to be used as bouillon.
If using bones, broth will be stronger, more flavorful and healing, the longer it cooks before straining. Without the bones it doesn’t need more than 2-3 hours of gentle cooking.