+QP
Whenever I feel under the weather, I crave hot broth. And whenever I crave hot broth, this one is my go-to. When I’m not feeling queasy, I pour it on top of already-cooked veggies, scallion, tofu and sometimes even noodles. It’s highly adaptable, so tweak it according to your needs, make it your own and sip it up. —CS
SERVES 2
2 cups (470 ml) filtered water
2 tbsp (30 ml) kimchi brine
2 tsp (4 g) dried shiitake powder
½–1 tsp Emergency Broth Powder (optional)
1 tsp brown rice vinegar
½ tsp ground turmeric
1 packed tsp freshly grated ginger
1–2 cloves garlic, grated (to taste)
2 tbsp (36 g) white miso
In a small saucepan, whisk to combine the water, kimchi brine, shiitake powder, broth powder (if using), vinegar, turmeric, ginger and garlic. Just bring it to a boil and turn off the heat.
In a small bowl, add the miso and ¼ cup (60 ml) of the broth, whisking to dissolve the miso and combine. Transfer this mixture back into the saucepan with the remaining broth and whisk to combine. Divide the broth between 2 large mugs. Serve immediately.
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