The longevity broth
A slow infusion where mushrooms, roots and gentle tonics lay down their Qi to rebuild us deeply.
A long broth, inspired by Chinese herbal tradition, that I let infuse for hours until it becomes as much a tonic as a comfort. Mushrooms, seaweed, roots and gentle tonics lay down their Qi in it. One drinks a bowl in the morning, or uses it as a soup base.
Ingredients
- 1 piece of kombu
- 5-6 dried shiitake
- A handful of maitake if possible
- 2-3 slices of ginseng or dried astragalus
- A handful of goji berries
- 3-4 jujubes (Chinese dates)
- 1 piece of ginger
- 2 litres of spring water
- Tamari or miso to finish (off the heat)
Method
Gather the kombu, mushrooms, astragalus or ginseng, jujubes and ginger in cold water. Bring up to temperature without boiling and hold a very gentle simmer for one to two hours — the longer it goes, the deeper the broth becomes. Add the goji berries in the last ten minutes. Remove the kombu along the way. Off the heat, season with a little tamari or dissolve a spoonful of miso. Strain and drink hot.
The tip
Chinese herbal tradition does not seek to stimulate brutally but to rebuild the Qi with patience. Ginseng and astragalus support deep energy and immunity, the jujube harmonises and calms, the goji nourishes the blood. A broth one drinks like a remedy.