Bone broth has been making its way around the internet as a health food of sorts. The idea is that there are health promoting components in animal bones that can be extracted after a deep simmer. Folk tradition has long acknowledged the many health benefits of consuming stocks, soups, and broths, but most of the benefits of these foods appear to come from the plants used and not so much from animal parts (https://nutritionstudies.org/drinking-bone-broth-is-it-beneficial-or-just-a-fad/). Bone is lacking in many important minerals and nutrients. Luckily, fungi, plants, and sea vegetables are filled with all of the good things that will help keep a body healthy all winter long.
This recipe is a beautiful, deeply nourishing vegan breakfast broth that is the perfect food to nourish and tonify. It incorporates nettles, garlic, mushrooms, burdock, and kombu into a mild, umami blend of goodness. Nettles offer a cheerful boost of green during the darkness of winter. They are rich in iron, potassium, calcium, and Vitamins A and K. I find nettles have a calming, grounding effect on the mind and body. Garlic is highly antimicrobial and packed with antioxidants. Medicinal mushrooms are known for their powerful antimicrobial, anti cancer, & immune supportive properties. They also add a rich, humic flavor to the broth. Mineral rich burdock offers another lovely, earthy element and promotes relaxation and a sense of peace. Lastly, kombu is deeply nutritive and has a delicious umami quality. High in iodine, iron and packed with vitamins A and C, seaweed assists in a variety of functions in the body and supports immunity. With all of that quality plant based nutrition in a broth..who needs bones in their soup?
This recipe is easy to make. It only requires a little forethought to make the nettle infusion. Once everything is done, it is best is consumed within 36 hours. I think it makes a nutritious, simple breakfast and is a great way to start the day but of course it can be enjoyed anytime.
For the nettle infusion:
1 cup dried nettles (found online or at your local herbal apothecary)
4 cups water
For everything else:
4x4 inch piece kombu, soaked for 30 min
4 cups water
3 cloves garlic, crushed (more for extra medicinal potency if desired)
1/4 cup dried burdock root (found online or at your local herbal apothecary)
1 1/4 c mixed dried medicinal culinary mushrooms (porcini, shiitake, maitake, oyster)
2 tb Braggs liquid aminos
Cooked barley and mild herbs and spices if desired
Put the nettles in a large jar. Pour four cups of water over the nettles. Cap with a lid and gently shake. Allow the nettles to infuse for at least four hours or overnight. Then strain. Compost the plant material and reserve the nettle infusion for the broth.
Heat four cups of water, kombu, garlic, burdock, and mushrooms to a boil. Reduce heat to a simmer. Simmer for 30 minutes. Remove the kombu after 15 minutes and discard.
Remove the broth from heat, strain out plant material and reserve liquid. Combine broth with the nettle infusion. Stir in the liquid aminos. Add some cooked barley or herbs and spices to taste if desired.