Shiitake Immune Boosting Broth
Preparation Time : 10 mins
Cooking Time : 45 mins
Serves : 4
Shiitake mushrooms are highly revered in Chinese medicine as a symbol of longevity and are widely used for their immune-boosting properties. High in iron, vitamins B2, B3, B5, and B6, a number of important minerals as well as protein and fibre. As a new mum it is important to try and keep your immune system as boosted as you can and sipping on a broth like this is a great place to start. The ginger will also help soothe digestive complaints and soothe any nausea whilst the garlic will help reduce inflammation and act as an anti-oxidant also.
Method:
1. Pop everything into a large saucepan and bring to the boil.
Reduce heat to a simmer and cook for about 45 minutes with the lid on.
You can then strain the broth out and sip as a drink, or you can remove the mushrooms, chop them and return to the broth.
I also sometimes like to add a tablespoon or two of miso paste for an extra flavour boost
1. Pop everything into a large saucepan and bring to the boil.
Reduce heat to a simmer and cook for about 45 minutes with the lid on.
You can then strain the broth out and sip as a drink, or you can remove the mushrooms, chop them and return to the broth.
I also sometimes like to add a tablespoon or two of miso paste for an extra flavour boost
2. Keeping this broth in the fridge for a few days, you can very quickly make a really nutritious meal with any of the below ideas:
Pimping it up
Add a stick of lemon grass and a tablespoon of sesame oil while cooking. Remove lemongrass before serving and top with chopped coriander.
Top with some leftover chicken or salmon from a previous meal.
Cook up some udon, soba or ramen noodles, place in the bottom of a bowl and then pour broth on top. Top with a boiled egg, some finely chopped spring onion and any herbs you have to hand – coriander, parsley, mint.
Add some chopped broccoli, bean sprouts, leeks, spinach, bok choi, beans or any other veg you like towards the end of cooking.
Sprinkle with some freshly cut spring onions to serve
Ingredients:
2 cups of whole dried washed shiitake mushrooms or 1 cup of dried shiitake mushrooms, roughly chopped
1 large knob of ginger, (about 2-3 thumb sized pieces), peeled and chopped
4 cloves of whole garlic, peeled
3 spring onions, roughly chopped
3 litres of chicken or vegetable stock
2 tablespoons of tamari soy sauce
1. Pop everything into a large saucepan and bring to the boil.
Reduce heat to a simmer and cook for about 45 minutes with the lid on.
You can then strain the broth out and sip as a drink, or you can remove the mushrooms, chop them and return to the broth.
I also sometimes like to add a tablespoon or two of miso paste for an extra flavour boost
2. Keeping this broth in the fridge for a few days, you can very quickly make a really nutritious meal with any of the below ideas:
Pimping it up
Add a stick of lemon grass and a tablespoon of sesame oil while cooking. Remove lemongrass before serving and top with chopped coriander.
Top with some leftover chicken or salmon from a previous meal.
Cook up some udon, soba or ramen noodles, place in the bottom of a bowl and then pour broth on top. Top with a boiled egg, some finely chopped spring onion and any herbs you have to hand – coriander, parsley, mint.
Add some chopped broccoli, bean sprouts, leeks, spinach, bok choi, beans or any other veg you like towards the end of cooking.
Sprinkle with some freshly cut spring onions to serve
2 cups of whole dried washed shiitake mushrooms or 1 cup of dried shiitake mushrooms, roughly chopped
1 large knob of ginger, (about 2-3 thumb sized pieces), peeled and chopped
4 cloves of whole garlic, peeled
3 spring onions, roughly chopped
3 litres of chicken or vegetable stock
2 tablespoons of tamari soy sauce
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