Forest Mushroom Broth @athomewithsimone
Mushrooms always conjure the feeling of earthliness in my mind. Nothing like the woody smell of earth, wafting through the kitchen. I’ve spent a fair bit of time trying to perfect this recipe – to ensure it was significantly vital and strengthening. Yet at its very core, it is undoubtedly a very simple broth. I’ve term it as ‘simple’ because unlike most mushroom broth recipes, I’ve decided to do away from adding miso or chicken stock into the broth. To keep it as ‘mushroom’ as possible – for lack of a better description.
I have also tried several variations of mushrooms in the broth, from a purely brown mushroom medley to using only Japanese Shimeji mushrooms. But I’ve found that my palate much preferred for a medley of mushrooms mixed together with dehydrated mushrooms to give it the depth of flavour I enjoy.
The humble mushroom has plenty of healing properties with its medicinal value. Button mushrooms have proven to contain anti-cancerous properties. Oyster Mushrooms contain statins and lovastatins that help in lowering cholesterol levels in the body. Matched with green tea, kombu and turmeric, this broth is nutrient brimming with minerals, antioxidants and adaptogens to impart one with clarity of mind, immunity and strength. It has become a new favourite at home with guest that have come by and with my hubby. I truly hope you enjoy this as much as I do!
- If your preference is for a light tea potion, omitting the Kombu still manages to maintain sufficient broth flavour. I personally feel that Kombu, even if left unboiled can somewhat thicken the broth’s texture.
- However, If you choose to use Kombu, like I have, be sure to soak the Kombu prior to use. Then add gently into soup. removing it just before it hits boiling point. Optionally, you could add the Kombu at the end and leave it to slowly steep and simmer down.
Preparation Time: 3 hours
- 4 cups Water
- 1 cup Steeped Strong Green Tea (2 bags of green tea)
- 400g Forest Mushroom Medley – Shiitake, Yellow Oyster, Button, Shimeji, Nameko, Maitake, Parsley Mushrooms (Find on Redmart)
- 50g Dried Wild Enoki Mushroom (Mediya – Japanese Grocer)
- 3 – 5 strips of Finely Sliced Ginger
- 1/2 teaspoon Turmeric Powder
- 4 strips of Kombu
- 40g Katsuobushi / Bonito Flakes
- A Dash of Salt
- Soak Kombu overnight for use
- In a medium pot, bring mushrooms and kombu into a low gentle simmer
- Remove Kombu for now
- Add ginger, turmeric, green tea and a dash of salt into broth and simmer for 2 1/2 hours – 3 hours
- Finally return Kombu into pot, toss in Bonito flakes and do a final stir before serving
- Serve hot, enjoy together with the mushrooms or have it strained for clear nourishing broth.