It’s officially the season for sniffles and colds. The weather in New York has been so incongruent to the season it’s confusing to know whether it’s fall or early spring! Despite the warm spring-like weather, my son caught some kind of virus a few days ago that left him lethargic and coughing.
I gave him the good news that he will be staying home from school to be nursed back to health and I immediately brought out the stock pot. I had a bag of beef bones and oxtail in the freezer plunked in there a month ago with all the intention to make bone broth asap to save for times like this, but it would be 48 hours until I would have the nourishing broth I needed, TODAY.
I remembered a blog post from research I was doing on soups and coming across a vegan “bone broth” recipe. While vegan bone broth is misleading because that really wouldn’t be possible! But the recipe below is a great healing broth in itself. The nutritional profile is obviously not the same as a broth made with bones, but I love rotating it in as a sipping broth and one to use in recipes. I added some astragalus root and miso paste to modify the original recipe I found for more flavor and the medicinal benefits of the herb and from probiotics in miso.
I’m glad I have this recipe to work with in a pinch – it was so easy and I had most of the ingredients on hand. Now I don’t know if I’ll ever get to the frozen bones!
Recipe adapted from wallflowerkitchen.com below!
Immune boosting plant-based healing broth
- 12 cups filtered water
- 1 tbsp coconut oil or extra-virgin olive oil
- 1 red onion quartered with skin on
- 1 garlic bulb smashed
- 1 thumb-sized piece of ginger with or without skin
- 1 cup greens such as kale or spinach
- 3-4 cup mixed chopped vegetables and peelings (e.g. celery, carrot, cabbage, mushrooms)
- 1/2 cup dried shiitake mushrooms
- 30 g dried wakame seaweed
- 1 tbsp peppercorns
- 2 tbsp ground turmeric
- 1 tbsp soy sauce
- A bunch of fresh parsley or other herb of your choice
- 1/4 cup of Japanese miso paste
- ⅛ -¼ cup cup of astragalus root
- Add everything except the miso into a large pot
- Let it come to a boil, and simmer for 1 hour with the lid on
- Strain the broth and dissolve miso paste
- Transfer to glass jars to store!