Ayurvedic “Bone” Broth
Prep time 10 minutes
Cook time 2 hours 15 minutes
Makes 8 cups of broth
Inspiration
Every chef knows that garlic and onion are cooked in almost every type of cuisine, and usually one if not both are always present in a tasty broth recipe. I wanted to make a bone broth that was vegetarian and sattvic- but also hearty in flavor and rich in color like bone broths.
Garlic and onion are potent forms of medicine, and both are extremely pungent. One thing I like to share about them to clients is that because they are so pungent, they dull our taste buds because we get used to such strong flavors; this also might lead us to look for more extremes in our life outside of food. Regular consumption of garlic also disturbs the balance of bacteria in our gut, because it is anti-bacterial.
This broth recipe is lovely with risottos, great to cook your veggies with, goes great with fresh rice noodles, and sometimes I even just drink it in a tea cup as a warm, nourishing afternoon beverage!
Ingredients
3 tablespoons white miso
2 tablespoons sunflower oil
4 6x4-inch pieces kombu
3 medium carrot, unpeeled, very thinly sliced (use mandolin if available)
3 celery stalk, thinly sliced
6 sprigs parsley
1 teaspoon black peppercorns
8 dried shiitake mushrooms (optional- mushrooms are tamasic, but they add a nice umami flavor to it, yet the broth still tastes great without them).
Steps
Preheat oven to 300º.
Whisk miso, oil, and 2 Tbsp. water in a small bowl. Crush kombu with your hands over a rimmed baking sheet.
Next add carrot, celery, and parsley then toss to combine.
Drizzle miso mixture over vegetable mixture, then using your hands, really rub the mixture over the veggies to get everything evenly coated.
Then put in the oven to bake. At thirty minutes make sure you open the oven and toss the mixture again until vegetables are slightly shriveled and mixture is fragrant. Usually takes 45-60 minutes.
While veggies are in oven bring 4 quarts of water to a boil, then add peppercorns.
Reduce heat and simmer and add veggie mixture, cooking uncovered and stirring occasionally for an hour or so, or until the broth is reduced by half.
Let the broth cool, then strain through a fine-mesh sieve into a large bowl, pressing on the veggie pieces to extract as much liquid as possible. Take a sip and enjoy!
