27/08/2025
🍲 Comfort in a Bowl: Shoyu Broth with Ginger & Spring Veggies 🌿
Looking for a nourishing, umami-rich soup that warms your soul and supports your wellness goals? This delicate Shoyu Broth is a celebration of natural flavour — infused with sea vegetables, mushrooms, root veggies, and a touch of ginger. Perfect for cozy evenings or a light, healing meal🌱
💡Umami is one of the six basic tastes, alongside sweet, sour, salty, pungent and bitter. It's often described as savoury - a mouth-watering, long-lasting sensation.
💡 Shoyu is a traditional Japanese soy sauce that brings depth to broths without overpowering them. With kombu, shiitake mushrooms, and fresh ginger juice, this broth is deeply mineral-rich and satisfying — a beautiful harmony of healing and taste💚
🍜 SHOYU BROTH (serves: 4–6)
Ingredients:
* 3-inch strip of kombu
* 8 dried shiitake mushrooms
* 1 or 2 carrots, finely sliced
* 2 sticks of celery, finely sliced
* 2–3 tbsp shoyu
* ½ tsp sea salt
* Ginger juice (from finely grated root ginger)
* Parsley or 2–3 spring onions, for garnish
* Water (approx. 2 pints) or vegetable stock
Instructions:
1. Soak the dried mushrooms in hot water for 10 minutes. Remove and discard stalks, slice caps finely, and keep the soaking water.
2. Bring water and kombu to a boil. Cover, reduce heat, and simmer for 20 minutes.
3. Add the sliced mushrooms and their soaking water, carrots, celery, and salt.
4. Simmer for 15 minutes.
5. Stir in enough shoyu to taste, simmer for a few more minutes.
6. Add about ½ tsp ginger juice.
7. Serve hot, garnished with chopped parsley or spring onions.
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