Breakfast Broth: Pumpkin and Sweet Potato

Ingredients - makes 5 qt.

1 Sugar Pumpkin
4-5 Japanese Yams/Sweet Potato
2 Onions
2 Sheets of Kombu
1 Cup of Dried Nameko or Tea Tree Mushroom (sub: Dried Shitake)
1 Cup of Dried Oyster Mushrooms (sub: dried porcini)
2 Cups of dried jujubes or dates (dates will be sweeter)
1/2 cup of Dried Goji berries
1/4 cup light soy sauce
1/2 cup of toasted barley
Salt to taste
Sugar to taste

Herbs
1 large ginger, chopped
1/4 cup star anise
1/4 cup fennel
4 sticks of Ceylon cinnamon
1/8 cup black peppercorns
3 slivers of dried licorice root
3 pieces or lumps of sand ginger

Instructions

- Lightly rinse kombu
- Make a base with the kombu by placing it in a pot of cold water and turn it up to medium/high and cover
- When the water starts to form bubbles and whisps of steam come out of the water taste it, it should be slightly briny - do not let it boil.
- While it’s simmering roughly chop all your larger vegetables discard no part of them
- When the kombu base is ready remove the seaweed and add all the other ingredients
- Turn the temperature to high and cover
- Boil for 1 hour
- When the sweetness of the Japanese sweet potatoes has absorbed into the broth it is ready
- It should taste savory and slightly sweet
- Don’t allow it to get any stronger because this broth is for consuming in the early morning and should remain light and pleasant to the morning palate
- Strain and discard all the vegetables and reserve the broth
- Keeps in the fridge for a week, reheat the broth in portions either in a small pot of in a mug in the microwave

[Derppenguin]

Made this today, was missing a few ingredient I just couldn’t get my hands on (Goji berries, licorice root, and sand ginger), but this turned out absolutely amazing! Very subtle and very warming. The quick make time is huge plus too! Thank you for sharing your recipe!

[ec]

"you don't remember who tells you these things", absolutely beautiful. Thank you so much for sharing -- been struggling with meal planning / broth making for TOO long. adulting is hard <3

[ellenyoakum]

I remember on TikTok you said you wouldn't provide full recipes.

I CANNOT TELL YOU how stoked I was when I opened the description box.

[yvonneanderson]

Just discovery you recently. Can not get enough of your cooking style and your story.

[peachyking]

i saw the tiktok about this recipe some time last summer and could not get it out of my head. i live in louisiana, and even thoough it doesn't really get cold here, i have circulation problems and am constantly looking for ways to warm up in the fall and winter. it finally got cold this weekend, so after i got off work i stayed up suuuper late making this broth and two other soups.
i made some substitutions based on regional availablity (cushaw for pumpkin, local sweet potatoes for japanese yams) and it delicious. its warming, and works great in oatmeal.
im not sure why this recipe struck such a heavy chord with me, but ill probably end up making it every winter and craving it in summer.
im not sure if this message will really express the level of thanks i have for you sharing this recipe but, its made me insanely happy and warm and will continue to do so. thanks so much and good luck and have fun on your journey

[danielleterrier]

Cam over from TikTok to get the details. Looks delicious.

[daneulsummers]

You're commentary is like spoken word poetry and journal entries. I could literally just listen to you talk. Well done sir.

[MegTheCricket]

Just moved back to the midwest after living in LA for 5 years and I am soooo grateful for this recipe.

[yokaiofwater]

Our winters are cold. I'm going to start making this in the morning. Thank you for the idea.

[masterfubar]

Ooo, looking forward to the pear one too. Awesome video.

[scnupsy]

Loving thiiis, i live within the arctic circle and am not hungry in the morning. This is perfect for the cold🍁❤️

[benjamingeitgey]

I'm so happy you made a youtube channel! thank you for your quality content!

[kelseyglass]

I come back to this recipe every fall once the cold has decided to stay. I started handing this out for Friendsgiving gifts a couple years ago and now get requests. I just send them this video lol

[Raccoon]

Winter has finally hit in the south and I will definitely be making this soon!

[lukeleidiger]

I’d love to learn from you which spices you use and their effects on the body! Be it myth or science. You are so free and teaching me to be that way with my food, yet I feel so curious and ignorant about what you’re doing

[SASSANELECTRO]

Fantastic broth. After discovering that you kindly featured my tune in your video, I naturally had to try making this broth. I'm currently staying at home with my family, as my parents are both fighting covid. This broth has helped them greatly, and I'm now addicted. Thank you for sharing, and let me know if I can add more music to your future videos. All my best. -Sassan

[charletfoster]

I’m going to try this broth for breakfast 🙏🏿

[jessicagillespie]

Whoa just found your channel searching for what to do with the Kabocha! I have the Japanese sweet potatoes and will make this tomorrow. It’s snowing overnight here and this will be the perfect thing to wake up to

[alexmeador]

Just made this. It's delicious. Thanks for taking the time to share your recipe and process. Genuinely hoping we see more from you, and, just putting it out there, I'd subscribe to a patreon.

[puteegual]

Thanks for this recipe! I can't wait to try it