TEAMBASE is obsessed with our new mushroom broths! The stars are the ancient Chinese medicinal mushrooms Reishi and Shiitake, which have been used for thousands of years in eastern cultures for their strong immune boosting benefits and support stress relief. Together with high Vitamin D mushroom for extra immune support, these shroom broths will keep you feeling on top of your game all year round!
Bone broth has been made for (at least) hundreds of years. Leading busy lives can make it hard to find time to make broth from scratch. Mushroom Broths are made with immune boosting traditional Chinese mushrooms. It is as tasty and nutritious as homemade and easy to take on the go! Plus with a deep, smokey, hearty mushroom flavour, they are beautifully satisfying to drink on their own or the perfect addition to your cooking.
For extra support, traditional Chinese botanical He Shou Wu is added for immunity and nervous system support, and reduction of tiredness and fatigue through blood nourishment. This powerful little herb can also nourish and tonify hair, skin, nails and assists cholesterol reduction.
If you haven’t been introduced to the benefits of broth yet, it’s definitely not too late to join the shroom-wagon! Get your Nutra Organics Mushroom Broth in these 3 flavours - Chicken, Beef, and Veggie!
Here's our take on a delicious bowl of broth recipe !
- 5 star anise
- 1 cinnamon stick
- 1 tsp coriander seeds
- 1 brown onion
- 1 thumb size piece of ginger
- 1.5 litres of water
- 4 tbsp of Chicken Bone Broth - Mushroom
- 2 tbsp tamari
- 1 tsp fish sauce
- 1/2 tsp sesame oil
- 1 tbsp coconut sugar
A selection of greens and mushrooms. We suggest broccolini, choy sum, sprouts, spring onions, snow peas, kale and button mushrooms. A handful of herbs, you could use mint, coriander and or Thai basil. One Zucchini
- Char the whole onion (including the skin) and ginger over a gas flame (using a pair of tongs) or place in the oven under the grill heat for 10 mins or so until lightly charred. Once there is some char or colour on the out skin, remove it from the onion but leave the onion whole.
- Lightly toast the star anise, coriander seeds and cinnamon stick for 30 seconds in a hot pan.
- Place a large pot with 1.5 litres of water onto a medium heat. Add in the spices, onion, ginger and broth powder, then gently simmer for 20 mins.
- Prepare the greens, chop and trim them so they're ready to be added. Spiralize the zucchini.
- Cut tofu into 1cm thick chunks, season with salt and drizzle over a little oil, then sprinkle over sesame seeds on both sides.
- Gently fry the tofu on each side until it is golden brown. Once cooked, remove from pan and set aside on some paper towel, drizzle with a few drops of sesame oil.
- Season the broth with fish sauce, coconut sugar, tamari an sesame oil
- Strain the broth to remove onion, ginger and spices, then add back to the pot, and add in zucchini and any heartier greens that need cooking for 2-3 mins on medium heat.
- Once greens are cooked, serve into bowls along with the broth, tofu and remaining toppings.