Ingredients

• 15 cups of filtered water

• 1 cup of dried shiitake mushrooms

• 1/2 leek, diced

• 1 red onion, peeled and diced

• 2 cups of celery, chopped

• 2 carrots, diced

• 1 bunch of parsley with stems, chopped

• 2 inches of fresh ginger, peeled and diced

• 1 big garlic clove

• 3 bay leaves

• 1 tbsp of dried oregano

• 1 tbsp of dried or fresh thyme

• 1 tbsp of coriander seeds

• 1 tbsp of fennel seeds

• 1 tsp of black pepper

• 1 tsp of sea salt

• 3 tbsp of apple cider vinegar (ACV)

• 2 tbsp of dulse seaweed flakes or 1/3 cup of kelp, cut in small pieces

• 1 tsp of turmeric powder

• 2 tbsp of raw miso paste

• 1 tsp of coconut oil

Note: Dulse seaweed flakes or kelp as well as raw miso paste are available in Health Food Stores, Food Co-ops or Asian Grocery Stores.

Method

Pour 15 cups of filtered water into a slow cooker and turn it onto the low setting. Add all the ingredients except for the miso paste and coconut oil. Cook on the low setting for 12 hours.

Allow to cool and strain. You can now add the miso paste and coconut oil and stir well.

Put into glass jars and keep in the fridge for up to a week or put into portions to freeze and use as needed for up to 4 months.

Enjoy!