Shiitake Vegetable Broth

A light, savory broth created in collaboration with Mikaela Reuben, a renowned nutritional chef and Kroma Uplevel campaign partner, known for blending the science of nutrition with the art of cooking. This soothing, restorative recipe is layered with vegetables, shiitake mushrooms, and warming aromatics that gently support digestion.

Serves 1

Ingredients

1 tablespoon olive oil
¼ cup finely sliced leek, white part only
½ cup finely sliced celery
½ cup finely sliced carrot
½ cup finely chopped broccoli
1 teaspoon micrograted garlic, about 1 large clove
1 teaspoon micrograted, peeled ginger, about 1½ inches
⅓ cup finely chopped cilantro
1½ cups water
1½ cups finely sliced, destemmed shiitake mushrooms
1 Kroma bone broth sachet
1–2 teaspoons organic, gluten-free tamari - I usually use two - can use coconut aminos instead if avoiding soy

*Feel free to add more ginger or garlic if you want a stronger kick

Directions

Heat the olive oil in a small pot over medium heat. Once the oil is warm, add the leek, carrot, and celery. Cook, stirring often so the leek does not burn, until the carrots are al dente, about 7 minutes.

Add the garlic and ginger and stir to distribute evenly, then add the broccoli and cilantro. Stir well and cook for about 1 minute. Add the water and mushrooms and keep over medium heat until the liquid begins to bubble and the mushrooms are cooked, about 5 minutes.

Stir in the Kroma broth powder and tamari, reduce the heat, and let the broth simmer for another 2 minutes. Remove from the heat and let the broth sit for a few minutes before eating. Add more tamari or salt to taste. Finish with chili oil, gomashio, or extra fresh herbs if desired.