Do you know what Dashi broth is?
If you are not of Japanese descent, it may sound foreign to you, but I would highly recommend you add this vitally nourishing broth into your diet.
Dashi is the classic umami or savory flavored broth at the base of Japanese cooking.
The most basic Dashi broth consists of two simple ingredients; kombu and bonito flakes.
Kombu (or wild Atlantic kelp) – contains vitamins A, B1, B2, C, D, zinc, magnesium, iron, potassium, copper, calcium and is the one of the richest sources of iodine. It support the thyroid, promotes weight loss, slows the growth of many types of cancer (leukemia, colon, breast and lung), and is naturally anti-inflammatory.
Bonito flakes (katsuo-bushi) – Bonito flakes is essentially skipjack tuna that is smoked and dried, and shaved into flakes. It is a traditional remedy for improving fatigue, blood circulation, boosting mood, and reducing urinary incontinence. Bonito flakes are rich in protein, vitamin B12, selenium, potassium, and phosphorous.
Besides it’s rich nutrient profile, Dashi broth is savory and delicious.
- Put the water into a soup pot.
- Combine the kombu in the water and let it soak for 15-20 minutes.
- Bring the kombu up to a boil, cover and reduce heat to simmer for 25-30 minutes.
- Add the dried bonito flakes and bring back up to a boil.
- Turn off the heat and let it sit for a few minutes (2-3 minutes).
- Strain kombu and bonito out of the broth.
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker and Herbalist. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.