SHIITAKE IMMUNE-BOOST BROTH

SHIITAKE IMMUNE-BOOST BROTH

Contributed by : Sarah St.Clair

sarah-stclair-20250316130157

Chinese Recipes : Other

WITH A NEWBORN NEEDING ALL your attention and care, it’s more important than ever to protect yourself from colds and keep your immune system strong. This meat-free broth benefits from the immune-boosting power of mushrooms—long revered in Chinese medicine as a powerful medicinal food. Rich in B vitamins and minerals, they seduce the senses with a smoky flavour. Shiitake broth can go head to head with beef broth in taste. With its satisfying, savoury tang, it’s like the Portobello burger to a carnivore’s hamburger.

Makes 2 quarts (2 L) or 6–8 servings

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Ingredients of
SHIITAKE IMMUNE-BOOST BROTH

1 white or yellow onion, peeled and roughly chopped
2 leeks, green parts discarded, white part roughly chopped into coin shapes
2 tablespoons olive oil or a cooking oil like avocado or coconut oil or grass-fed butter Sea salt
2 cups (85 g) fresh shiitake mushrooms, or 1 cup (35 g) dried
½ cup (20 g) dried reishi mushrooms (optional)
1 cup (60 g) cremini or white button mushrooms
2 strips kombu (helps with digestion and flavor) 2 medium carrots, peeled and roughly chopped 4 medium tomatoes, halved, with seeds is fine
3 whole cloves garlic, peeled
1- inch (2.5-cm) knob of fresh turmeric, unpeeled, halved 2 cups (140 g) roughly chopped green cabbage
1 loosely packed cup (50 g) roughly chopped parsley
2 tablespoons lemon zest

How to Make
SHIITAKE IMMUNE-BOOST BROTH

In a medium pot over medium heat, brown the onions and leeks in the oil with a pinch of sea salt to help the browning.
Quickly rinse the shiitake, reishi (if using), and cremini mushrooms and kombu under running water.
Add all the mushrooms, kombu, carrots, tomatoes, garlic, and turmeric to the pot, along with 3 quarts (2.8 L) water, or enough water to cover the veggies by at least 1 inch (2.5 cm).
Cook for 1 hour over medium-low heat, covered. During the last 20 minutes, add the cabbage, parsley, and lemon zest.
Season the broth to taste with salt. Remove from heat and strain.

Store in the fridge for up to 5 days, or freeze in zip-tight plastic bags or glass mason jars (see this page) for up to 3 months.