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MUSHROOM BROTH PHO

January 31, 2017

 

Broths are typically made with the bones of beef, chicken or fish and are said to be the elixir of life. Bone broths are beneficial to the healing and repairing of damage throughout the entire body. The benefits of consuming broth daily include: boosting your immune system, promoting healthy intestinal health and fighting infection and inflammation (think healthy joints AND healthy autoimmune system). Drinking 1 cup of homemade broth a day provides essential minerals like calcium and magnesium which help the support and maintenance of your bones as well as amino acids such as glycine, proline, and arginine that all have anti-inflammatory effects. Check out my super simple recipe on how to make bone broth here.

 

I decided however to tackle a vegan version of bone broth - mushroom broth. This version uses a variety of mushrooms including shiitake, portobello and enoki mushrooms. The more variety the better! This broth is an excellent source of antioxidants and minerals like selenium, riboflavin and niacin. All of these help oxidize free radicals and counteract their damaging effect on the body. The kombu (or kelp) helps to boost skin health and brain function. 

 

You can enjoy this soup both hot or cold! Remove the chilies if serving to children.

 

INGREDIENTS

 

  1. 1 tsp olive oil

  2. 2 shallots, chopped

  3. 2 tablespoons grated ginger

  4. 2 cloves of garlic, minced

  5. 1 small red child, diced

  6. 1 pint fresh shiitake mushrooms (dried are fine as well)

  7. 1 pint  portobello mushrooms, 

  8. 1 pint enoki mushrooms 

  9. 2 cups vegetable stock

  10. 2 cups filtered water

  11. 2 sheets of dried kombu

  12. 1/2 teaspoon cinnamon

 

GARNISH

 

egg, boiled and halved

baby bok choy, halved

green scallions, sliced

kelp noodles

 

METHOD

 

  1. Heat oil in a large pot over low heat. Add shallot, ginger garlic and chilli until soft, approximately 5 minutes. 

  2. Add the shiitake and portobello mushrooms, vegetable stock, water, kombu and cinnamon and bring to a boil.

  3. Reduce heat and simmer for 20 minutes. Remove from heat and let cool for 15 minutes. 

  4. Strain the stock through a fine sieve, removing the kombu and mushrooms. Slice both into strips and add back into the broth. 

  5. *If making Pho: Add kelp noodles and baby bok choy and cook on low for 5-10 minutes. Add enoki mushrooms and green scallions and serve!

 

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Becky is studying Holistic Nutrition and is focusing her research on advancements in mental  health and sports. She lives in Canada with her husband and three children. Becky is the creator and owner of Fête Essential Oil Co as well as Muse Nutrition and is also a food & drink contributor to Khachilife, a fine lifestyles magazine.

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