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
Tools
- small saucepan
- whisk
- microplane grater
- large mug
Ingredients
- 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
Directions
Combine 1 c water and kudzu in saucepan, and 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.
The 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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