Making this broth is the an act of love to your digestive tract. Filled with beneficial phytonutrients that noursih and sustain vitality.
Cut the onion in half and place it with whole ginger on baking pan. Place under broiler for 5 min at 500. Let cool. Slice the ginger and onion into smaller pieces and add to the broth mixture.
There are two main concepts to make this broth after you have done the onion and ginger (these are not so negociable)
You can use leftover scraps are leftover from other meals you have made that week. I generally cut them up and place the extra scraps in the freezer or into the back of the fridge. Then when i am ready to make the broth once per week, I take them out and use.
Or you can use of blend of veggies to make the broth as noted.
I place all the broth ingredients in the slow cooker overnight on low or medium setting. When I wake up in the morning, the whole house smells amazing.
Once the broth is cooked, strain the spices and veggies out. This broth can now have miso or other flavors added.
Typically I use buckwheat soba noodles and cook per the package instructions. However, the real shift came for me when I learned to rinse the noodles. It made everything so much tastier.
You can then steam the vegetables and tofu that you would like to place on top. Check out the video to see the technique.
Combine the broth, miso, steamed veggies into a bowl. It can then be topped with hot sauce, sesame seeds, cilantro, lime, or other flavors that you love.