Imagine a cup of earthy, satisfying warmth that also gives your body a wellness boost—that’s exactly what you get with Medicinal Mushroom Broth. This restorative, deeply flavored broth is packed with immunity-supporting mushrooms, aromatics, and a touch of umami from tamari and kombu. Whether you’re sipping it solo on a chilly evening or using it as a wholesome base for your favorite soups and stews, Medicinal Mushroom Broth is the kind of kitchen staple you’ll wonder how you ever lived without.

Medicinal Mushroom Broth Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed at how a handful of simple, vibrant ingredients can come together to create such a powerful, nourishing elixir. Each ingredient has a special job, from the rich flavors of medicinal mushrooms to the aromatic blend of onion, garlic, and ginger. Here’s what you’ll need and why you shouldn’t skip a single one:

Olive oil: Adds a smooth base and helps release the aromatic flavors of your veggies and mushrooms.
Onion, chopped: A classic starter for any broth, it adds sweetness and depth as it simmers.
Garlic cloves, smashed: Fills the broth with savory notes and offers an extra boost of wellness.
Fresh ginger, sliced: Delivers a bright, spicy kick and rounds out the medicinal qualities.
Mixed dried medicinal mushrooms (e.g., reishi, shiitake, chaga, maitake): The true stars—reishi and chaga bring earthy, woodsy flavors, while shiitake and maitake add umami richness.
Filtered water: The foundation that pulls everything together and extracts all those incredible flavors and nutrients.
Tamari or coconut aminos: Introduces a touch of salty umami, deepening the broth without overpowering.
Apple cider vinegar: Brightens and extracts minerals from the mushrooms and veggies.
Celery, chopped: Subtle but essential—boosts aroma and rounds out the body of the broth.
Carrot, chopped: Adds both delicate sweetness and color for visual appeal.
Kombu (optional): A mineral-rich sea vegetable that brings out savory “brothy” undertones—especially recommended if you love depth!
Salt to taste: The magic finishing touch to bring every flavor to life according to your preference.

How to Make Medicinal Mushroom Broth

Step 1: Sauté Your Aromatics

Start by warming your olive oil in a large pot over medium heat. Add your chopped onion, smashed garlic cloves, and sliced ginger. Let them sizzle and soften for around 3 to 4 minutes—just enough for their tempting aroma to fill your kitchen. This step builds a deep, complex foundation for your Medicinal Mushroom Broth.

Step 2: Add Mushrooms and Veggies

Now it’s time for the real magic. Toss in your dried medicinal mushrooms, chopped celery, carrot, and kombu if you’ve got it handy. Give everything a good stir so that the oil and aromatic flavors start to coat and wake up the mushrooms. This mix is where your broth begins to take on its signature character.

Step 3: Pour in Water and Seasonings

Add your filtered water to the pot, ensuring all the veggies and mushrooms are well-covered. Stir in your tamari or coconut aminos and the apple cider vinegar. These ingredients don’t just season—they also help extract the nourishing compounds from your fungi and plants, creating a well-rounded, savory brew.

Step 4: Simmer to Extract All the Goodness

Bring your pot to a gentle boil, then reduce the heat and let it simmer uncovered for 1.5 to 2 hours. As the minutes tick by, the water will soak up every bit of flavor, color, and nutrition. Don’t rush it—slow simmering is the secret to a powerful, flavor-packed Medicinal Mushroom Broth.

Step 5: Strain and Season

Carefully strain your broth through a fine mesh sieve or cheesecloth into a clean container, pressing down on the solids to extract as much liquid gold as possible. Compost or discard the vegetables and mushrooms (especially reishi and chaga, as they’re tough to eat). Taste and add salt as needed. Your Medicinal Mushroom Broth is now ready to sip, savor, or store!

How to Serve Medicinal Mushroom Broth

Garnishes

Elevate your Medicinal Mushroom Broth in an instant by topping each bowl with a sprinkle of fresh herbs like parsley, cilantro, or scallions. For a bit of crunch, try roasted sesame seeds or a drizzle of chili oil. Even a wedge of lemon on the side can add a lovely pop of brightness.

Side Dishes

Enjoy your broth alongside crusty sourdough, steamed jasmine rice, or even a simple platter of steamed greens for a light and well-rounded meal. Medicinal Mushroom Broth also plays beautifully as a starter before a larger dinner or with a plate of savory dumplings for comfort food with a twist.

Creative Ways to Present

Ladle hot Medicinal Mushroom Broth into individual mugs for a cozy, hands-wrapping-around-the-cup experience, or serve in Japanese-style bowls with colorful julienned veggies on top. You can even use the broth as a flavorful base in risottos or grain salads—it’s as versatile as your imagination allows.

Make Ahead and Storage

Storing Leftovers

Pop your cooled Medicinal Mushroom Broth into an airtight container and keep it in the refrigerator for up to 5 days. The flavors deepen as the broth rests, making each scoop even more delicious after a day or two.

Freezing

For longer keeping, freeze your broth in ice cube trays or small containers. This way, you can thaw just the right amount for sipping or adding to recipes. Frozen, Medicinal Mushroom Broth will stay fresh and potent for up to 3 months.

Reheating

To reheat, simply pour the broth into a small saucepan and warm gently over medium heat until steaming. Avoid boiling to preserve all those subtle flavors and beneficial compounds. If reheating from frozen, thaw overnight in the fridge or gently melt on the stovetop over low heat.

FAQs

Can I use fresh mushrooms instead of dried for this Medicinal Mushroom Broth?

While dried mushrooms offer a more concentrated flavor and higher nutrients, you can substitute with fresh if desired. You may need to increase the quantity and the simmering time to achieve the same depth of flavor. Try mixing different varieties for the best results!

Is it necessary to include kombu in the recipe?

Kombu adds a lovely mineral-rich umami undertone, but your Medicinal Mushroom Broth will still be delicious and nourishing without it. If you prefer, skip it or substitute with a small splash of seaweed flakes.

Why shouldn’t I eat the reishi and chaga mushrooms from the broth?

Reishi and chaga are quite woody and tough, which makes them difficult to eat and digest. They’re best used to infuse the broth with medicinal compounds and flavor, then discarded or composted after straining.

Can I use this broth as a base for other dishes?

Absolutely! Medicinal Mushroom Broth is an outstanding base for soups, stews, risottos, sauces, or cooking grains. It adds instant depth and nutrition to just about any savory dish you can dream up.

Is Medicinal Mushroom Broth suitable for all diets?

Yes, this broth is vegan, gluten-free, paleo, and incredibly versatile. Just check that your chosen tamari or coconut aminos are certified gluten-free if that’s important to you.

Final Thoughts

If you’re ready for something deeply nourishing and endlessly adaptable, I can’t recommend Medicinal Mushroom Broth enough. It’s a warm hug for your immune system and a treat for your senses—give it a try and let its cozy magic become part of your cooking routine!

Medicinal Mushroom Broth Recipe

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4.7 from 13 reviews

Author: Emma
Total Time: 2 hours 10 minutes
Yield: 8 cups 1x
Diet: Vegetarian

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Description

This Medicinal Mushroom Broth is a nourishing and immune-boosting elixir made with a blend of dried medicinal mushrooms and aromatic vegetables. Enjoy this flavorful broth on its own or use it as a base for various soups and stews.

Ingredients

Scale

Vegetable Broth:

1 tablespoon olive oil
1 onion, chopped
3 garlic cloves, smashed
1-inch piece fresh ginger, sliced
1 cup mixed dried medicinal mushrooms (e.g., reishi, shiitake, chaga, maitake)
8 cups filtered water
2 tablespoons tamari or coconut aminos
1 teaspoon apple cider vinegar
1 stalk celery, chopped
1 carrot, chopped
1 small strip kombu (optional)
Salt to taste

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Instructions

Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add the chopped onion, garlic, and ginger, sautéing for 3–4 minutes until fragrant.
Add Ingredients: Add the dried mushrooms, celery, carrot, kombu (if using), and water. Stir in the tamari and apple cider vinegar.
Simmer: Bring to a boil, then reduce heat and simmer uncovered for 1.5 to 2 hours.
Strain: Strain the broth through a fine mesh sieve or cheesecloth into a clean container, pressing on solids to extract all liquid. Discard or compost the solids.
Season: Season the broth with salt to taste.

Notes

This broth can be enjoyed on its own as a tonic or used as a base for soups and stews.
Store in the fridge for up to 5 days or freeze in portions for later use.
Reishi and chaga are best used in dried form and not consumed directly.

Prep Time: 10 minutes
Cook Time: 2 hours
Category: Soup
Method: Simmering
Cuisine: Holistic