Broths are very nutritious and easy to absorb. They can be made with all kinds of vegetables, but make sure you use a kombu-like seaweed and shitake mushrooms as a base, not only for flavor but also the skin benefits - namely collagen, that we are looking for.
Makes 2 liters
10 cups of water or more
4 strips of kombu seaweed*
1 cup dried shitake mushrooms
1 onion, peeled and cut in half
2 leeks cut in half lengthwise
2 carrots cut in half lengthwise
3 cloves garlic, crushed
1/2 bunch coriander
1 piece of sliced ginger
1 teaspoon black peppercorns
1 teaspoon coarse salt
pinch of turmeric
In a large pot, place all the ingredients. Add the water. If it does not cover the vegetables, add more water.
Bring to a boil over medium heat, lower the heat, cover and let it bubble for 40 to 60 minutes. The idea is to get a super tasty and concentrated broth. Add more water if necessary.
Let it cool down and strain through a colander. You can cut the seaweed into strips and eat if you wish.
Store in a closed container in the refrigerator for 5 days.
Warm it up to drink. You can add a teaspoon of miso to each cup to give extra nutrients (always do not boil - boiled miso loses its benefits).
*Hint: The seaweed KOMBU is super nutritionally dense. It contains folates and vitamin K - which help stimulate the production and protect collagen. It also helps with pigmentation reduction which can relieve spots and dark circles.
Contains zinc a skin nutrient, with anti-inflammatory properties that support those with acne and rosacea. It enhances skin regeneration and repair. Among others. So try to include it in your daily diet.