Broths are very nutritious and easy to absorb. They can be made with all kinds of vegetables, but be sure to use kombu seaweed and shiitake mushrooms as a base, not only for flavor but also for the skin benefits—namely collagen, which we're looking for.
Makes 2 liters
Ingredients:
10 cups of water or more
4 strips of kombu seaweed*
1 cup of dried shiitake mushrooms
1 peeled onion, cut in half.
2 leeks, cut in half lengthwise.
2 carrots cut in half lengthwise
3 cloves of crushed garlic
1/2 bunch of cilantro
1 piece of ginger, sliced into rounds
1 teaspoon of black peppercorns
1 teaspoon of coarse salt
a pinch of turmeric
Preparation:
In a large pot, place all the ingredients. Add the water. If it doesn't cover the vegetables, add more water.
Bring to a boil over medium heat. Reduce heat, cover, and simmer for 40 to 60 minutes. The idea is to have a super flavorful and concentrated broth. Add more water if necessary.
Let it cool and strain it through a sieve. You can cut the seaweed into strips and eat it if you wish.
Store in a sealed container in the refrigerator for up to 5 days.
Heat before drinking. You can add a teaspoon of miso to each cup for extra nutrients (always without boiling - as boiled miso loses its benefits).
*Tip: Kombu seaweed is super nutritionally dense. It contains folate and vitamin K, which help stimulate collagen production and protect it. It also helps reduce pigmentation, which can lighten blemishes and dark circles.
It contains zinc, a nutrient for the skin, with anti-inflammatory properties that support those with acne and rosacea. It enhances skin regeneration and repair, among other benefits. Therefore, try to include it in your daily diet.
