Serving Size: 1 cup
Umami was added as an official taste in 2002, and it’s a flavor you’ll recognize immediately. Umami’s “meaty” flavor is caused by the compound glutamate, and you’ll find in everything from steak to mushrooms.
The umami receptors on the tongue that helped classify it as the fifth taste also exist in the stomach and intestines, meaning it might be helpful in protein digestion.
The monosodium glutamate (MSG, or the specific umami compound glutamate plus sodium) used in this recipe has a third of the sodium of table salt but doesn’t compromise taste, so if you’re watching your sodium intake, give this a try! If you decide to skip the MSG, add an extra quarter teaspoon of salt.
Excerpted from CBD Drinks for Health by Carlene Thomas. Copyright © 2020 by Simon & Schuster, Inc. Photographs by Chris Thomas. Used by permission of the publisher. All rights reserved.
- 2 pounds beef bones
- 1 cup dried porcini mushrooms
- 1 cup dried shiitake mushrooms
- 1 medium yellow onion, peeled and quartered
- 4 (3″) dried kombu seaweed strips
- 16 cups water
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon MSG
- 75 milligrams CBD full-spectrum oil
- Preheat oven to 425°F.
- Place beef bones on a foiled-lined baking sheet and bake for 30 minutes or until bones are browned.
- Add bones and any liquid to a very large stock pot with mushrooms, onion, kombu seaweed, and water over medium heat. Keep at a simmer for 4 hours.
- Strain and discard solids, then add salt and MSG.
- If serving immediately, add CBD and stir.
- To store, add bone broth (without CBD added) to a sealed container and either freeze or keep in the refrigerator for up to five days. When ready to use, reheat, and stir in CBD before serving.
- Calories: 46
- Fat: 1 g
- Protein: 10 g
- Sodium: 305 mg
- Carbohydrate: 0 g
- Fiber: 0 g