CAP Beauty No Bone Broth

If you'd like a broth that tastes even more sea-like, use dried shiitake mushrooms. Also, your broths and stocks are only as good as your water. Use great tasting water here - filtered water is preferable. Something you would brew a good tea in.


  • 3 (2-inch) pieces of kombu
  • 8 cups water
  • 1 yellow onion, chopped
  • 1 tablespoon olive oil
  • 1 carrot, chopped (1 cup)
  • 1 leek, chopped (1 cup)
  • 1/2 cup dried porcini, chanterelle, or shiitake mushrooms (or a blend)
  • 1 (2-inch) piece of ginger, chopped
  • 1 (2-inch) piece of turmeric, chopped
  • 1 head garlic, unpeeled, halved crosswise
  • 1-2 tablespoons dried, shredded wakame or dulse
  • 6 sprigs of thyme
  • 2 bay leaves
  • 1 teaspoon black peppercorns
  • 2-3 dried red chiles


  1. Soak the kombu in 4 cups of the water for at least 4 hours, or overnight. In a large stockpot, saute the onions in the olive oil until they become translucent. Add the carrot and leek. Continue to saute for 8-10 minutes, or until the vegetables soften a bit.
  2. Add the kombu and its water to the pot. Pour in the remaining 4 cups of water, mushrooms, ginger, turmeric, garlic, wakame, thyme, bay leaves, peppercorns, and chiles. Heat over medium heat. Right before the pot boils, pull out the kombu and discard it. Bring the remaining broth to a boil, and reduce to a simmer. Gently cook, simmering, for 2 hours.
  3. Strain the broth carefully through a fine mesh sieve. Discard the vegetables (or save for another use). Taste the broth and add salt, lemon or lime juice, raw cider vinegar, or your choice of oil to taste, if desired.
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Serves 6


Makes 1 quart.

Adapted slightly from High Vibrational Beauty: Recipes and Rituals for Radical Self Care by Kerrilynn Pamer and Cindy Diprima Morisse. (Rodale, 2018)