Whole Food, Plant-Based Recipe Powerful Mushroom–Miso Healing Broth

Ingredients

For the broth base

• ½ cup dried shiitake mushrooms
  

• ¼ cup dried porcini mushrooms
  
• 2 cups fresh cremini mushrooms, sliced
  
• 8 cups filtered water
  
• 1 piece kombu or mixed seaweeds (wakame or similar)
  
• 1-2 T fresh ginger, grated
  
• 1 tsp turmeric powder (or 1 T fresh grated turmeric)
  
• ½ tsp freshly ground black pepper
  
• 2 T miso paste (white or red)

For the vegetables & protein

• 2 small potatoes, cubed
  

• 2 carrots, sliced
  
• 1 block firm or extra-firm tofu, cubed
  
• 3-4 green onions, sliced

Instructions

1. Soak shiitake and porcini in 2 cups of hot water for 20-30 minutes. Strain (through a fine cloth or coffee filter) and reserve the soaking liquid. Slice the mushrooms.
2. In a large pot combine the reserved mushroom soaking liquid, 6 additional cups of water, seaweed, ginger, turmeric, and black pepper. Bring to a gentle simmer.
3. Add potatoes and carrots. Simmer 10–15 minutes until tender.
4. Add rehydrated mushrooms, fresh cremini mushrooms, and tofu. Simmer 5-8 more minutes.
5. Turn off the heat. Dissolve miso in a small bowl with a ladle of hot broth. Then stir back into the pot to preserve probiotics.
6. Add green onions just before serving.