Sunday, January 23, 2011

Immunestrone - Shiitake and Kombu Broth for Building Winter Health

Are you staying warm out there?  It's below 0 on the mountain here -  

KNOW THE BENEFITS OF SHIITAKE- " Recent studies have traced shiitakes' legendary benefits to the active compound  called lentinan. Among lentinan's healing benefits is its ability to power up the immune system, strengthening its ability to fight infection and disease. Against influenza and other viruses, lentinan has been shown to be even more effective than prescription drugs; "
AND KOMBU -- Kombu contains enzymes that help to break down the raffinose
sugars in beans (the cause of excessive gas and bloating), increasing digestability.
Kombu also acts as an antidote to excess sodium consumption and it is known to
reduce blood cholesterol and hypertension. Kombu is high in iodine, potassium
and calcium, as well as vitamins A and C.

It will take you through the week and gets better tasting each day. Add other veggies you have on hand and customize this gem for yourself.  All veggies are immune building in some way.. adding the sea vegetable broth and shiitake ups the anti for you along with the cumin and ginger and cayenne.  If you don't have kombu, try another seaweed or use Chicken or vegetable broth. Add some steaming hot bread with Cabot's Seriously Sharp award winning Cheddar - and you have a winning combination.



8-10 cups of shiitake and Kombu Broth
2 TBSP olive oil, ghee or butter


6-10 Shiitake Mushrooms

Two 4-6 inch pieces of Kombu Seaweed

1 large yellow onion cut into crescents
2 carrots cut in quarter moons
2 celery sticks diced
2 cups cauliflower cut up
One small bunch of finely chopped kale
1 carrot size Daikon Radish

1/2 –1 can of organic garbanzo beans (can use any favorite bean, lentil or rice)

One 1/2 inch ginger root grated
2-3 cloves garlic, minced
1 tsp of cumin seeds
A pinch of cayenne
1/2 cup chopped parsley
4 tbsp miso (barley or sweet brown rice or other variety or 1/2 of each)- adds salty taste
Tamari sauce to flavor

To Make: 
THE BROTH: Soak Kombu and dried or fresh Shiitake Mushrooms for 2 -3 hours or overnight in 8-10 cups of water
Remove mushrooms, de-stem, slice and saute with veggies in soup pot, discard Kombu
Building the Soup
1)    Sauté cumin seeds in olive oil or butter with onion crescents in heavy bottomed pot with a lid. 
2)    Stir in the ginger for a minute then add the garlic
3)    Add carrots, celery, shiitake mushrooms,cauliflower, kale greens, and cayenne, stir
4)    Add  seaweed/Shiitake Broth to the pot 
5)    Bring to a simmer with lid on until carrots are soft
6)    Meanwhile, open and rinse organic garbanzo beans/or your lentils or other beans and add to simmering pot
7)    Add Daikon radish pieces during simmer and do not boil.  Boiling destroys beneficial nutrients in Daikon
8)    Take about a cup of broth out, stir in miso, then add back into soup but do not let boil  (this serves as a replacement for salt and provides many beneficial nutrients that will be also be destroyed if boiled again).
9)    Add Tamari sauce to adjust flavor—also provides saltier taste.

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Share with a friend - enjoy!
Marie Frohlich, HC
More soup recipes at: Cabot Creamery Cooperative and 
The Herb Companion and The Daily Green