Vegan Umami Broth (With Adaptogens)
Deeply mineral-rich, antioxidant-loaded and entirely plant-based, this nourishing broth is designed to support immunity, gut health and nervous system balance. Shiitake mushrooms and seaweed bring natural umami and trace minerals, while ginger, garlic and tamari offer digestive and anti-inflammatory benefits. Add adaptogens, such as astragalus, for an extra layer of stress support and immune resilience.
Serves
4
Cook Time
Dietary
Vegan
Vegetarian
Dairy-Free
Ingredients
- 100g dried shiitake mushrooms (approx. 1 cup)
- 1 tbsp dried seaweed (wakame or kombu)
- 2 carrots, chopped
- 2 celery sticks, chopped
- 1 leek or 1 onion, sliced
- 3 garlic cloves, smashed
- 2.5cm (1 inch) piece fresh ginger, sliced
- 1 tbsp tamari
- 1 tsp dried astragalus root (optional – immune adaptogen)
- 2 litres filtered water
Method
- Add all ingredients to a large pot and cover with filtered water.
- Bring to a gentle simmer and cook uncovered for 1.5 to 2 hours.
- Strain through a fine sieve or muslin cloth.
- Sip warm or use as a nutrient-rich base for soups, noodles or grains.
Shiitake mushrooms and seaweed may help enhance glutathione — your body’s master antioxidant. Ginger supports digestion and circulation, while astragalus root has been traditionally used in Chinese medicine to promote immune defence and stress adaptation.
