Broth and fall go together like... well, broth and fall. The weather is cool enough that warm liquids feel really nurturing but something creamier would be a little too heavy. This has a gentle spice to help with digestion if you want to drink it as a simple broth, and a good deal of umami with the mushrooms and aminos to make it an excellent base for soups and stir fries.
Ingredients:
FYI, these measurements and ingredients are totally adaptable. So feel free to skip a spice or pepper if it doesn't agree with you.
- 1/2 C dried mushroom I typically use shiitake, maitake and the black fungi from the Asian supermarket, but whatever fancy dried mushroom is making the rounds would work.
- 1/4-1/2 C dried seaweed. I typically use kombu, but also wakame and even nori
- 1-2 TBSP aminos (regular or coconut)
- 1 garlic bulb, smashed
- 1 onion, quartered (with skin and any kind you prefer, I use yellow)
- 1 chili pepper (thai chili, jalapeno, whatever you prefer) Start there, you can adjust with cayenne if you need more
- 2 C veggies & greens. Typically I use a stalk of celery, a carrot and whatever leftover kale, spinach or cabbage that is about to go. I also save the stalks of the kale and greens from the week, stick 'em in the freezer, and put those in.
- 1 lemon or lime cut
- 1 or 2inches ginger root
- 1 bayleaf
- 1 star anise
- 1 TBSP peppercorn
- 2 TBSP turmeric
- 1/4-!/2 C nutritional yeast
- 1 bunch fresh or dried or fresh herbs of choice. This time around, I had some thai basil and cilantro.
- I put all this stuff in and then I add the water to below the brim, maybe 12 C?
Directions
- If your soup pot comes with a strainer, put that in. It makes it much easier to remove all the non-broth ingredients.
- add everything to the pot.
- bring to a boil.
- reduce to simmer, cover, and let it steep for at least an hour. I usually go for 2 or more. The longer the more concentrated.
- strain and serve!.
- A great at-home pho idea: add already cooked soba noodles and fold in some fresh spinach , spring onions and a few sauteed mushrooms.