Seaweed and Herb Bouillon
Ingredients
1 tbsp whole calendula flowers (fresh or dried)
6″x4″ strip of dried kombu seaweed
Slices of dried astragalus root
4-5 cups water
1 sliced onion
4-5 peeled carrots
Peeled garlic to taste
3 Slices of Chinese yam
1-3 tbsp Miso paste
1/4 cup of mushrooms
Instructions
In a stock pot, add all ingredients except calendula, miso, and astragalus root. Bring to a boil, turn down heat to low, & simmer covered for 2-4 hours.
Add remaining ingredients and simmer for another 30min (they are bitter herbs so use sparingly)
Let broth cool so that it’s a little safer to handle. Then use a fine mesh stainer to strain veggies & herbs from broth into freezer-safe mason jars. Compost the scraps.
You can use the broth immediately or store for later use. If you choose to freeze some of the broth for later use, don’t forget to label your containers.
Remember to consult an experienced herbalist and/or physician before incorporating herbs into your diet!
