'NO BONE' BROTH

Ingredients

• 1 1/2 tbsp Seaweed, wakame
• 3 pcs Shiitake mushrooms
• 310 ml Kale
• 1/3 pcs Turmeric, fresh
• 1 1/3 stick Celery stick
• 1/3 pcs Carrot
• 1/3 pcs Onion
• 1 1/4 tbsp Parsley, fresh
• 1 clove Garlic cloves
• 2 tbsp Soy sauce
• 950 ml Water

Method

1. Finely chop all the base ingredients, including the seaweed, shiitake mushrooms, fresh mushrooms, dark leafy greens, turmeric, celery, carrot, onion, and parsley. If using garlic, mince it finely.
2. In a large stock pot, heat a few tablespoons of water over medium heat. Sauté the celery, onion, and garlic (if using) along with the turmeric until tender and fragrant. Add filtered or spring water to the pot, along with a pinch of natural salt. Slowly bring the mixture to a boil. Once boiling, reduce the heat to low and add the remaining ingredients, including the chopped seaweed, mushrooms, dark leafy greens, carrot, and parsley. Stir well to combine.
3. Cover the pot with a lid and let the broth simmer for about 45 minutes, allowing the flavors to meld together. After simmering, remove the pot from heat and stir in the soy sauce.
4. Strain the broth and return to pot. You can enjoy the broth hot or allow it to cool. If storing for later, transfer the broth to airtight glass jars and refrigerate. It can last for up to a week. To reheat, you can either warm the broth in a saucepan on the stove or place the jar in a container of boiling water for 5-10 minutes.