Make this flu-busting broth bowl by @panaceas_pantry
October 9, 2018 (2 weeks ago)
When we opened our inbox to this goodness from our friends over at Nutra Organics we knew it was one we needed to share! How gorgeous are those colours!
Broth powder is such a nutrient dense ingredient we love to add it to as much as we can know we are helping to keep our gut healthy and our skin glowing!
Don’t know about you, but we’re trying really hard not to lick our screens here 😍
This flu-busting broth bowl by @panaceas_pantry featuring our vegan Mushroom Vegetable Broth is exactly the kind of goodness you need to kick any nasty cold that’s still hanging around from Winter to the curb.
This is the perfect Saturday night in recipe, but when you’re short on time or feeling too under the weather to commit to this glorious broth bowl, you can still enjoy the magic of our immune boosting Mushroom Broth in an instant by just adding hot water.
You will need:
1 leek, chopped
4 shiitake mushrooms, sliced
Small chuck ginger, grated
1 Tbsp Tamari sauce
1 tsp coconut aminos
1-2 cloves garlic, crushed
4 cups hot filtered water
8 tsp @nutraorganics Mushroom Vegetable Broth powder
2 x 45g Udon noodles, cooked (I used spirulina ones!)
2 heads of preferred Asian greens
6 baby corn
1 cup cauli florets, cooked
1. Heat 1 tsp seasame (or preferred oil) in a large pot. Turn down to low heat and add leek and shiitake mushrooms. Cool for 2-3 minutes.
2. Add ginger, garlic, tamari and aminos and cook a further 1 minute.
3. Add hot water,
and @nutraorganics broth powder. Bring to the boil, then reduce heat.
4. Add cooked noodles, Asian greens, cauliflower and baby corn, cooking for a further 1 minute.
5. Serve into bowls then Top with herbs (Vietnamese mint, coriander), lime juice, crushed nuts, chill or whatever you desire.
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