This piquant broth is beautiful sipped on its own, or made into more of a meal with noodles and garnishes. In addition to an abundance of healing gems like cider vinegar, garlic and ginger, the shiitake mushrooms in this broth support immunity, contain B vitamins and help lower liver cholesterol.
Recipe and styling Jane Lyons. Photography Josh Griggs.
Serves 4-6
2 litres water
¼ cup apple cider vinegar
4 cloves garlic, thinly sliced
3 tbsp grated fresh ginger
2 kaffir lime leaves, thinly sliced
1 onion, halved
1 cup chopped vegetables (carrots, celery or broccoli or any other veges on hand)
2 tomatoes
¼ cup dried shiitake mushrooms
1 tsp cayenne pepper
1 tbsp tamari
1 pinch sea salt
To serve
cooked buckwheat noodles
shiitake mushrooms
fresh red chilli
fresh coriander
Place all ingredients in a large pot and bring to the boil. Simmer for 3-4 hours, then taste and adjust accordingly. For more heat, add more cayenne pepper; if you’re after more of a sour flavour, add vinegar. Once you’re happy with the flavour, strain broth through a sieve into a large plastic container or individual containers. Discard vegetables and keep broth in the freezer until ready to serve.
To serve Heat broth and add noodles and shiitake mushrooms. Pour into a bowl and garnish with slices of fresh chilli and coriander.
