There’s nothing quite like a warm, nourishing bowl of broth to get you through the coldest months. Enter Bobby Flay’s Winter Tonic—a vibrant, golden-hued broth packed with savory, sweet, and spicy flavors. It’s restorative, healthful, and so easy to make that it might just become your go-to winter recipe. Perfect on its own or elevated with protein or rice for a heartier meal, this dish is as versatile as it is comforting. Let this flavorful tonic be your secret weapon against the winter chill.
Get the recipe for Bobby Flay’s Winter Tonic:
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Bobby Flay’s Winter Tonic: Chicken Broth with Sake, Ginger, Turmeric, and Mushrooms
- Yield: 2 1x
Ingredients
Scale
- 2 tablespoons avocado oil
- 2 shallots, thinly sliced
- 2 garlic cloves, crushed
- 1 tablespoon freshly grated turmeric
- 1 tablespoon freshly grated ginger
- 6 shiitake mushrooms, thinly sliced
- ¾ cup dry sake
- 4 cups chicken bone broth
- 2 tablespoons tamari
- 1 teaspoon toasted sesame oil
- 2 tablespoons white miso paste
- ¼ cup thinly sliced scallions
- 2 tablespoons coarsely chopped cilantro
- Chile oil, for garnish
- Lime wedge, for garnish
Instructions
- Heat avocado oil in a large Dutch oven over medium heat until it shimmers. Add shallots, garlic, turmeric, and ginger. Cook until fragrant and softened, about 2 minutes.
- Add the mushrooms and cook for another 2 minutes. Stir in the sake and let the alcohol cook off, about 3 minutes.
- Pour in the chicken bone broth, stir, and bring to a simmer. Reduce heat to low and stir in tamari, sesame oil, and miso paste. Whisk until combined. Let the broth simmer gently for 15 minutes to meld the flavors.
- Turn off the heat and stir in scallions and cilantro. Ladle the broth into bowls, garnish with chile oil and a squeeze of lime, and serve immediately.
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