One of my favorite things about New York City has to be the abundance of Juice Press [1] shops; it feels like there’s one on nearly every corner! With over 25 locations across the city, it’s a plant-based paradise. Their smoothies and juices are incredible, but the real surprise star on the menu is their Healing Broth.
On our last trip [2], Derek and I ordered one out of curiosity, and to our delight, they served it like a latte, steaming and cozy in a coffee cup. We wandered the streets, sipping the most savory, warm elixir. Naturally, I knew I needed to recreate it at home.
Below is my version. It’s simple, deeply nourishing and wonderfully comforting. Sip it hot from a mug or use it as a flavorful base for your favorite soup.
Juice Press Copy Cat Healing Broth
Ingredients:
- 2 cups shiitake mushrooms, roughly chopped
- 1/2 green cabbage (around 3-4 cups), chopped
- 1 large leek, white/light-green portion only, sliced (about 1 cup)
- 2 cups carrots, chopped
- 1/2 yellow onion, chopped (around 1 cup)
- 4-5 radishes, quartered (around 1-1.5 cups)
- 1-inch piece fresh ginger, sliced
- 10 cups water
- 1/2 lemon (juice only)
- 1 tbsp toasted sesame oil
Optional Add-ins
- 1/2 piece kombu seaweed*
- miso paste* (stir in at the end to taste)
Directions:
- Heat a splash of water or oil in a large pot on medium-high heat. Add the chopped onions and sauté for 5-7 minutes, or until softened and translucent. Stir often to prevent sticking, adding a bit more water or oil as needed.
- Once the onions are tender, add the remaining ingredients except the lemon juice and sesame oil.
- Bring the mixture to a boil, then reduce the heat to low and simmer for 2-3 hours with the lid slightly ajar to allow steam to escape.
- When finished, strain and discard the vegetables, reserving the broth. Stir in the lemon juice and sesame oil.
- Enjoy!
Notes:
*Kombu Seaweed adds trace minerals and a subtle umami flavor. If using, add it along with the other ingredients before simmering.
*Miso Paste boosts flavor and adds beneficial vitamins and minerals. If using, reduce the salt by at least half. Stir the miso into the finished broth (after simmering and straining), as high heat can diminish its beneficial properties.