Menu
12 shiitake mushrooms (fresh or dried), caps separated but not discarded
1 small onion, roughly chopped (peels ok!)
2 stalks celery, coarsely chopped (you can use the tops, too!)
2 carrots, coarsely chopped
1 piece of kombu seaweed
1-inch piece fresh ginger, coarsely chopped
1 garlic clove, coarsely chopped (peels ok!)
2 bay leaves
6–8 cups water (less water for a shorter simmering time)
Salt, as desired to taste
3-4 slices of dried reishi mushroom (optional)
2-3 Tbsp dried chaga mushroom (optional)
1 tsp maca (optional)
2 Tbsp goji berries (optional)
*Note: I recommend high quality organic vegetables for the best results
Place all ingredients, and any optional extras you’re using, in a pot and simmer for a minimum of 45 minutes or up to 2 hours on low. You can also use a slow cooker on low for 5–6 hours.
Strain out all ingredients, setting aside the shiitake mushroom caps. These can be sliced and added back into a soup.
Use as a stand-alone sipping broth or as the base for soup or other recipes.