CAP Beauty No Bone Broth
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.
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, and I love it as a component in wonton soup! And here's where you can explore all the soup recipes.
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CAP Beauty No Bone Broth
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
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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.
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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.
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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)
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Comments
When you call for 3 2″ pieces of Kombu are they meant to be 2×2″ pieces? The kombu I bought is about 4×6″ sheets.
Hi Jamie – yeah, that’s fine!
Love the CAP broth!! Was afraid it would be seaweedy but it was perfect.
Great for this crazy CA rainy month!
Thank you!!
Agreed! So glad you like it.
I’ve had my eye on this recipe and finally made it today. Delicious and incredibly nourishing!! I have a new instant pot and wanted to use it, though my yield ended up quite small…seems like it may have over-reduced and perhaps the lowest saute setting was too hot. Regardless, I followed the recipe and directions and am delighted with the results. Will definitely be making again. And again 🙂
So happy you enjoyed it Lisa – it’s such a favorite around here too!
I made this yesterday (minus wakme because I didn’t have it) and it was fantastic. I picked through the solids and removed the ginger, turmeric, and kombu. I used the rest to make little hand pies. The broth is so delicious and soothing. The little pies were yum! Thank you, Heidi. You are wonderful, as always.
I made this as per the recipe using shitake mushrooms and it was pretty good! I used it as a cheat for my intermittent fasting days and it was really helpful to get my past the hangry stage while keeping me in a mostly fasted state. I did feel that the kombu and wakame overpowered all the other flavors , so the next time I make it, I am going to tinker with the proportions and try to add more mushrooms.
Yeah! That’s the great thing about something like this, you can tweak to your liking. And bump up the flavors you like.
What kind of red chiles do you recommend?
Arbols are usually pretty easy to find, and they work well here. But, whatever dried chiles you like (and enjoy the flavor of) will work.
Costco sells big canisters of dried mixed forest mushrooms that are perfect for this recipe. Cannot wait to try this, thank you!
The photography in this post is SO gorgeous. The light on those veggies and through the olive oil. A work of art.
Thank you Caroline!
Oh this is so timely, thanks Heidi! I have been (unsuccessfully) looking for a good vegetarian broth recipe for months! My husband makes his bone broth in the Instant Pot – is there a way to adapt this recipe to the IP and save (further) on time? Thanks again. x
HS: Yes! I’ll play around a bit and update it with instant pot instructions!
Hi Heidi –
Could this be adapted to the Instant Pot? (Basically bought one inspired by your love of them 😉 Feel like this is a really good candidate, but as a beginner I’d love to know how you would adapt.
HS: Hi Mia – thanks! Yes, will update soon!
Any suggestions for instant potting this, or does it really require the long simmer? I’ve been looking for a good no-bone broth…I made this incredible roasted mushroom broth from bon appetite, and yours looks like an easier recipe for maximum deliciousness.
https://www.bonappetit.com/recipe/vegan-umami-broth
Just what I was looking for – Thanks Heidi! Is there a way to make this is the Instant Pot and cut down on time? My husband makes his (bone) broth in the IP and swears by it.
Funnily enough I made one similar to this recipe this week! I love it. Loads of dried organic shiitake mushrooms. It’s delicious. I always wonder what we can do with the leftover stock pot veg? Any ideas?
HS: Hi Hannah! How about a component in dumpling filling, or hand pies, or spring rolls…that sort of thing 🙂
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