- 3 (2-inch) pieces of kombu
- 8 cups filtered water, divided
- 1 yellow onion, peeled and chopped
- 1/2 cup chopped carrot
- 1 leek, chopped (about 1 cup)
- 1/4 cup dried porcini mushrooms
- 1/4 cup dried shiitake mushrooms
- 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 dulse
- a handful of parsley, stems and leaves
- 2 large handfuls of baby spinach
- 4 sprigs of fresh thyme
- 2 bay leaves
- 1 teaspoon black peppercorns
- OPTIONAL: 1-2 dried red chiles
- UPON SERVING: add salt to taste. Stir in a teaspoon of apple cider vinegar, lemon juice, or some pressed garlic if desired.
Soak 4 cups of the water and kombu together overnight in the refrigerator. Remember to reserve the mineral-rich soaking liquid — you'll need it for the broth.
To prepare the broth: warm the oil for a minute or so in a large stockpot over medium heat. Add the onions and sauté, stirring occasionally, until translucent.
Add in the carrots and leeks. Continue cooking and stirring occasionally until the vegetables soften, between 5-10 minutes.
Slowly add the reserved kombu and soak water to the pot. Pour in the remaining 4 cups of water and all remaining ingredients.
Stir, and turn the heat to medium high. Right before the mixture reaches a boil, pull out the kombu and discard.
Bring the remaining broth to a boil, then reduce to a simmer. Gently cook undisturbed for 2 hours. If the liquid starts cooking off too quickly, reduce heat and add some more filtered water.
After a couple of hours, turn off heat and strain the broth using a fine mesh sieve and/or a cheesecloth. Discard or compost the leftover vegetables.
Upon serving, add a pinch of sea salt, lemon juice, or apple cider vinegar to taste. I also like to add a bit of pressed garlic.
Remember to tag me on Instagram if you try the recipe.