Medicinal Mushroom Broth
This nourishing anti-inflammatory recipe includes reishi, turkey tail, maitake, and shiitake mushrooms.
Ingredients
- 1 gallon water
- 8 grams dried reishi mushrooms
- 8 grams dried turkey tail mushrooms
- 8 grams dried maitake mushrooms
- 8 grams dried shiitake mushrooms
- 5–8 grams dried calendula flowers
- 1 onion, cut in half
- 2 stalks celery, cut in half
- 2 large carrots, cut in half
- 2 cloves of garlic, smashed
- Several large chunks of ginger
- Fresh or dried turmeric, if desired
- Other vegetables as desired (leeks, onions, etc.)
- Herbs as desired (fresh thyme, cilantro stems, etc.)
- 2–3 tsp. salt, pepper to taste
- Miso paste, to add after cooking
Directions
STEP 1
Place all ingredients except miso in a large pot and bring to a boil. Reduce heat to low, cover with a lid, and simmer for 4 hours.
STEP 2
Cool, then strain through a fine mesh sieve into glass containers. Store in the fridge for up to one week.
STEP 3
To serve, heat through; remove from heat, then stir in 1–2 teaspoons of white miso paste. Drink from a mug.
STEP 4
Add a splash of soy sauce, sriracha, some dried wood ear mushrooms, soft tofu, and your favorite dried seaweed for a delicious and nourishing miso soup.
STEP 5
Add this broth to soups or cook your grains and legumes in it.
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