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Medicinal Mushroom Broth

This nourishing anti-inflammatory recipe includes reishi, turkey tail, maitake, and shiitake mushrooms.
mushroom broth
  • Makes
  • Prep Time
  • Cook Time 4 hours


  • 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


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.
Cool, then strain through a fine mesh sieve into glass containers. Store in the fridge for up to one week.
To serve, heat through; remove from heat, then stir in 1–2 teaspoons of white miso paste. Drink from a mug.
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.
Add this broth to soups or cook your grains and legumes in it.

Thoughts to share?

Madeline Appel


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