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. The point of the article was for the vegan author to reveal how the plant-based version was just as, if not more nutritious than bone broth. I wasn’t about to get nit-picky about the nutritional makeup of my soup but I was happy to use a recipe that took that much thoughtfulness and care to make the argument of its superior nutritional value. I took that recipe as a base and included some miso at the end to add more depth of flavor and its immune boosting properties.
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!
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
- 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
- Serve with noodles or just drink!