Vegan Umami Broth (With Adaptogens)
"The hero of this nourishing dish is the shiitake. The beta-glucans in these mushrooms help activate immune cells, providing natural but powerful immune support. Garlic, ginger and astragalus root work harmoniously to strengthen immunity, while seaweed provides essential minerals that support thyroid function and adds a delicate taste. Warm, restorative and grounding, this broth will leave you feeling nourished and revitalised," says nutritional therapist Alexa Mullane.
Serves
2
Cook Time
Dietary
Vegan
Vegetarian
Dairy-Free
Ingredients
- 100g dried shiitake mushrooms (approx. 1 cup)
- 1 tbsp dried seaweed (wakame or kombu)
- 2 carrots, chopped
- 2 celery sticks, chopped
- 1 leek or 1 onion, sliced
- 3 garlic cloves, smashed
- 2.5cm (1 inch) piece fresh ginger, sliced
- 1 tbsp tamari
- 1 tsp dried astragalus root (optional – immune adaptogen)
- 2 litres filtered water
Method
- Add all ingredients to a large pot and cover with filtered water.
- Bring to a gentle simmer and cook uncovered for 1.5 to 2 hours.
- Strain through a fine sieve or muslin cloth.
- Sip warm or use as a nutrient-rich base for soups, noodles or grains.
