Updated: Mar 2
Broth carries amazing healing properties, especially when it’s topped with nutritional superstars like mushrooms and seaweed. Seaweed is packed with antioxidants and is a great source of iodine to support your thyroid, especially if fish is not on the menu (or is very occasional). Whereas mushrooms contain S.O.D (superoxide dismutase), which is a powerful enzyme that supports our body against free radical damage.
But most importantly, this broth gives the comfort and the oh-so-needed nourishment in the cooler months of the year. Give this broth a try whenever you feel a bit under the weather and it should make you feel much better in no time!
Time: 1-2 hours
2 tbsp olive or coconut oil
3 spring onions, chopped
3 garlic cloves, minced
1 cup shiitake mushrooms, diced
2 carrots, diced
½ inch of ginger, finely diced
3 stalks of celery, chopped
40g of dry wakame (or any other seaweed)
1 stem of lemongrass
1 bay leaf
Handful of baby spinach
50g of rice noodles
Juice of 2 limes
10 cups of water
Heat your oil in a large pot (with a lid) on medium heat.
Add in your garlic, ginger and onions. Cook for 2 minutes then add in your, carrot, mushrooms, celery and seaweed. Cook for 5 minutes.
Add bay leaf, spinach, lemongrass and rice noodles.
Add 10 cups of water and let simmer with the lid on for 1-2 hours.
Serve and enjoy! Top with boiled eggs for more protein. You can also freeze your broth for later!