Bone broth is all the rage. But I don’t cook with bones, so I’m always trying to come up with nutrient-dense, mineral-rich broths that check all the beneficial boxes. Enter this CAP Beauty No Bone Broth. It’s dense with mushrooms, seaweed, root vegetables, ginger, turmeric – you see where this is headed? All the good stuff.
I’ve been cooking quite a lot from High Vibrational Beauty: Recipes and Rituals for Radical Self Care over the past few weeks. It’s such a great new book by the founders of one of my favorite natural beauty hotspots in New York City, CAP Beauty (go visit!). Kerrilynn Pamer and Cindy Diprima Morisse include a robust No Bone Broth in their book and it is SO GOOD. My pro tip: make double, because it goes fast.
The recipe: I made a couple little tweaks based on the ingredients I had on hand, but it’s pretty close to Kerrilyn and Cindy’s version. My version is a little less “sea” tasting comparatively, because I used dried porcini and chanterelle in place of shiitake mushrooms, and less seaweed.
Keep in mind, while you start out with 8 cups of liquid, you lose a lot of that because of the long simmer. Also, there’s a lengthy ingredient list, which is what you want in a broth like this (for that wide range of beneficial) ingredients. But, consider a double batch while you’re making the effort. You can always freeze half for later use…
I used my broth as a base for miso soup, I also used it as the broth in my v. favorite Instant Pot congee (brown rice & turmeric!). I was also great as the base of a brothy noodle bowl topped with asparagus and broiled tofu, and crispy shallots!
If you’d like a broth that tastes even more sea-like, use dried shiitake mushrooms. Also, your broths and stocks are only as good as your water. Use great tasting water here – filtered water is preferable. Something you would brew a good tea in.
3 (2-inch) pieces of kombu
8 cups water
1 yellow onion, chopped
1 tablespoon olive oil
1 carrot, chopped (1 cup)
1 leek, chopped (1 cup)1/2 cup dried porcini, chanterelle, or shiitake mushrooms (or a blend)
1 (2-inch) piece of ginger, chopped
1 (2-inch) piece of turmeric, chopped
1 head garlic, unpeeled, halved crosswise
1-2 tablespoons dried, shredded wakame or dulse
6 sprigs of thyme
2 bay leaves
1 teaspoon black peppercorns
2-3 dried red chiles
Soak the kombu in 4 cups of the water for at least 4 hours, or overnight. In a large stockpot, saute the onions in the olive oil until they become translucent. Add the carrot and leek. Continue to saute for 8-10 minutes, or until the vegetables soften a bit.
Add the kombu and its water to the pot. Pour in the remaining 4 cups of water, mushrooms, ginger, turmeric, garlic, wakame, thyme, bay leaves, peppercorns, and chiles. Heat over medium heat. Right before the pot boils, pull out the kombu and discard it. Bring the remaining broth to a boil, and reduce to a simmer. Gently cook, simmering, for 2 hours.
Strain the broth carefully through a fine mesh sieve. Discard the vegetables (or save for another use). Taste the broth and add salt, lemon or lime juice, raw cider vinegar, or your choice of oil to taste, if desired.
Makes 1 quart.
Adapted slightly from High Vibrational Beauty: Recipes and Rituals for Radical Self Care by Kerrilynn Pamer and Cindy Diprima Morisse. (Rodale, 2018)
Prep time: 15 min – Cook time: 120 min
