Herbal Fire Cider Bouillon Powder Recipe

I know that for many folks a drop in temperature marks the start of pumpkin spice season, but for me it signals the beginning of soup season! Although if I am truly honest, it is always soup season in my heart (and in my kitchen). I can enjoy a steamy bowl of ramen, rich French onion soup, or spicy New Mexican green chile stew even in the height of summer. There is just something deeply satisfying to me about a meal that magically transmutes disparate ingredients into one delicious note—and in one pot no less (fewer dishes for the win!).

Whether or not you are a true soup devotee like me, most of us enjoy a warming bowl of soup when the temperature drops. Soups are also a perfect way to incorporate more nutrients, hydration, and herbal benefits into your meals- even for the pickiest of eaters. Making your own broths and stocks at home is one way to take your soup making to the next level.

I love a slow-simmered veggie or chicken stock, but I often find myself running out before I have time to make a new batch. This inspired me to create my own herbal bouillon powder several years ago, and now I make sure to always have some on hand. I think of it like a ramen flavor packet, but actually nutritious instead of filled with excess sodium and processed ingredients. Herbal bouillon makes a delicious stand-alone broth but can also be added to anything you simmer on the stove, including beans, rice, curries, and more. You can even sprinkle it on your morning eggs or evening popcorn snack for an extra boost of umami flavor and nutrients. Here’s what I like to include:

Nutritional Yeast: Long loved by vegans for its dairy-free “cheesy” taste, nutritional yeast imparts a delicious umami flavor and is high in protein and B vitamins.

Sea Salt: Sea salt is full of trace minerals and aids in electrolyte balance.

Maitake Mushroom Extract Powder: Imparts a rich umami flavor and deeply supportive to the immune system. Truly one of the tastiest medicinal mushrooms in my opinion! Make sure to choose an extract powder (rather than unprocessed powdered mushroom) if you want your bouillon to double as a seasoning to sprinkle on things like popcorn, eggs, etc.

Seaweed Flakes: Seaweeds are nutritional powerhouses and can be excellent sources of iodine, iron, magnesium, potassium, vitamin A, vitamin C, vitamin B₉, vitamin K, fiber and omeg-3 fatty acids. I find that adding seaweeds to soups is a great way to get the nutritional benefits for folks who don’t enjoy the seaweed flavor on its own. I use a mix of different colored seaweeds (green, brown and purple) to get a wide array of vitamins, minerals, and phytonutrients.

Powdered Greens and/or Veggies: This is an opportunity to truly make this blend your own! I like to incorporate small amounts of nutritious wild weeds that I know well and offer another source of diverse phytonutrients. But if you are not a forager, you can use any commercial greens powders you like. If you are a gardener, dehydrating your excess greens and veggies is a great way to preserve them, and they can be ground or powdered and added to this blend. The possibilities are endless here, but consider trying chickweed, lambs quarters, common mallow, henbit, cleavers, nettle leaf, wild onion/leeks, chard, kale, tomatoes, carrots, or celery.

Fire Cider Boost: For extra bright flavor, spice, and immune support, you can add classic Fire Cider herbs to the mix as well! If you make your own Fire Cider, you can save the marc (plant material) after straining and dehydrate it. Then use a strong blender or spice grinder to powder it and add it to your bouillon. If you don’t make Fire Cider, you can purchase the powdered herbs that are traditionally included and add those (amounts in recipe below): onion, garlic, horseradish root, ginger, turmeric, cayenne (or your chili of choice).

Herbal Bouillon Powder

Ingredients

• 1 cup nutritional yeast
• 1 Tbsp. fine sea salt (or other fancy salt you prefer)
• 2 Tbsp. organic maitake mushroom extract powder
• 1 Tbsp. organic seaweed flakes (I like to use a mix of dulse, nori, kombu, and wakame)
• Optional: 1-2 Tbsp. powdered greens and/or veggies

• 2 Tbsp. Fire Cider Marc Powder OR
• 1/2 Tbsp. organic onion powder
• 1 tsp. organic garlic powder or dried organic minced garlic
• 1/2 tsp. organic ginger powder
• 1/2 tsp. organic turmeric powder
• 1/2 tsp. organic horseradish root powder
• 1/4 tsp. organic cayenne powder (for those that like it hot)
• 1/2 tsp. other spices such as rosemary, thyme, oregano, marjoram

Directions

1. Combine all ingredients in a big bowl
2. Blend well with a wire whisk.
3. Store in a clean glass jar, away from heat and light to preserve freshness. Stored this way, your bouillon will last a year or more (but I always use it up sooner than that!).
4. Be sure to label your blend and date made!

To Use

1. Mix 1 heaping tablespoon of mixture in a cup of hot water
2. Stir well and let sit for a couple minutes.
3. Consume on its own as a nutritive broth, or add to soups, stews, rice, and other dishes.
4. Try sprinkling on popcorn!

Happy Soup Making!

Want to learn More from Lauren?

Check Her Out at White Deer Apothecary!

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