With autumn settling into the Midwest, and fears of flu/cold/COVID swirling together into a perfect storm, worries about our health, and our families health, bubble up to the surface. This is why I am sharing this delicious Miso Ginger Bone Broth with you today. Fall brings beauty and change. If you are in the Northern half of the country, it also brings chilly afternoons and sniffling kids. I guess the one silver lining to children engaging in remote learning, is that hopefully they are not getting exposed to the cold and flu. There are things we like to do at our house to keep our immune systems up, and the medicine cabinet ready. I stock up on teas, Sambucol, Boiron Oscillococcinum, and various essential oils. I also make sure we have some bottles of cold and flu medicine, and PLENTY of kleenex boxes.
One of the recent additions to our health stockpile is this fortifying bone broth. The main recipe I am sharing with you is the version with coconut milk, adding some heartiness and depth, making it a perfect accompaniment to the main meal. But you can also keep the bone broth base in the refrigerator all week, and create single cups of sipping broth as a snack on a chilly afternoon. I included a how-to video below to show you how to amend the recipe for single servings, and without the coconut milk. I like my sipping broths to be lighter, almost like a hearty tea versus a meal. But if you want you can put a splash of coconut milk in your sipping broth too. The beauty of sipping broths, and this recipe in general, is that you can top it with some of your favorites-chopped herbs like garlic chive or cilantro. Add tofu cubes, some shredded chicken, or a handful of rice. You can also mix more spices in with the miso; from anise and cinnamon to curry and smoked paprika. You can boost your own sipping broth based on the healing benefits of spices and add-ins.
Why is this broth so good for you? Let me give you a run-down on the believed health benefits of some of these ingredients. I am not a doctor, so do your own research and when it comes to your own health, please consult a doctor for any recommendations or questions.
Bone Broth: This has a host of benefits, frankly too long to list. The ones that get me excited are its ability to reduce inflammation and heals the gut. Because it’s made with the bones of the protein of choice, it is rich in collagen. Collagen is the “secret sauce” for youthful skin, hair, and nails, as well as good for the joints. And beyond all this, it is rich in nutrition. So if you have a family member with the stomach flu, getting them to keep down some infused bone broth is a good way to get them on the mend.
Ginger: Ginger is globally believed to do wonders for digestion and heal the gut. It is also known for its anti-inflammatory properties and anti-oxidants.
Turmeric: Globally believed to be a powerful anti-inflammatory.
Miso: Miso is full of micro-biotics, which is great for your digestive tract. Be careful to not boil the miso, killing all the good stuff. That is why I just heat the broth through and add the miso at the end, to keep all the good tummy benefits. There are quite a few studies now that connect stomach biome balance to the overall immune system.
Garlic: Garlic is believed to boost your immune system. I had a great aunt that ate garlic raw, and she lived to be 92. She died simply of old age. Her only health trouble was osteoporosis.
For another Gingery-Brothy Chicken and Rice Soup, check out this recipe. I make this a lot when my family is feeling under the weather.
Fortifying Immune Booster Miso Ginger Bone Broth
Steep the base. Heat the bone broth in a large stockpot. Add the ginger, turmeric root (If using), salt, garlic cloves. Bring to a boil. Lower the heat, and simmer covered for about 15-30 minutes. The longer you simmer the aromatics, the more flavor and benefits you will cook into the bone broth. When ready, fish out or strain the broth. At this point, you can keep the bone broth in the refrigerator to use later in the week, or use it as a sipping broth. You can also freeze this for about 12 months.
To finish out the soup, lightly heat the infused bone broth. Whisk the miso, ginger, turmeric, and coconut milk. Sprinkle the servings with chili flake to taste, and serve.
Ingredients
Directions
Steep the base. Heat the bone broth in a large stockpot. Add the ginger, turmeric root (If using), salt, garlic cloves. Bring to a boil. Lower the heat, and simmer covered for about 15-30 minutes. The longer you simmer the aromatics, the more flavor and benefits you will cook into the bone broth. When ready, fish out or strain the broth. At this point, you can keep the bone broth in the refrigerator to use later in the week, or use it as a sipping broth. You can also freeze this for about 12 months.
To finish out the soup, lightly heat the infused bone broth. Whisk the miso, ginger, turmeric, and coconut milk. Sprinkle the servings with chili flake to taste, and serve.
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