This vegan bone broth is loaded with nutrition-rich, healing ingredients with anti-inflammatory and immunity benefits. Try this bone broth alternative that’s actually good for you.
6 cups of water
1 tbsp extra-virgin olive oil
1 cup shiitake mushrooms, sliced
¼ cup wakame seaweed
1 cup kale, stems removed and roughly chopped
4 garlic cloves, minced
1 onion, diced
1 tsp powdered turmeric
1 inch fresh ginger, grated
1 tbsp. miso paste
1 tsp sea salt
½ tsp. black pepper
Add all the ingredients except the miso paste to your VitaClay cooker.
Close the cooker's lid and set it to the "Soup" or "Stew" setting for 30-1hour.
After the cooking cycle is complete, open the lid and let the mixture cool slightly. If you prefer a clear broth, you can strain out the vegetables using a fine mesh strainer. However, you can also enjoy the soup as-is, with the vegetables, or use it as a base for other soup recipes, adding beans, grains, tofu, etc.
Place the miso paste in a separate bowl. Add a few spoonfuls of the warm broth to the miso paste and whisk until it becomes thin enough to pour.
Pour the thinned miso paste back into the VitaClay cooker with the soup and stir to incorporate.
Serve and enjoy your miso soup immediately, or store it in the refrigerator for up to 1 week, or freeze it for up to 6 months.