I call this broth my magical elixir because it’s the first thing I turn to when I’m sick, tired, or suffering from allergies. It’s quick, easy, and full of ingredients with various healing properties.

Yield 1 serving
Time 5 minutes
  • 1 – 1½ c water
  • 1½ T kudzu
  • 1 t soy sauce
  • 1 t umeboshi paste
  • ½-inch piece fresh ginger, peeled and microplaned*
  • 1 small clove garlic, minced

Combine 1 c water and kudzu, whisk to dissolve.

Heat over medium heat and stir in remaining ingredients.

Simmer for a minute or so, whisking constantly, until thickened.

Transfer to mug. You can eat it like soup with a spoon, or thin it out with another ½ c or so of water and drink it.

Notes * If you like, you can then squeeze this in order to obtain ginger juice, but I don’t mind having the tiny bits of ginger in my elixir.

VeganThe heart of this recipe is a classic macrobiotic remedy called Ume Shoyu Kudzu. I first learned about it in The New Whole Foods Encyclopedia, by Rebecca Wood. (She adds ginger and I add garlic for additional flavor and health benefits.)

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Ume shoyu kudzu