In this recipe, Sara Buttanshaw, an acupuncture student and holistic facialsit, talks about how mushrooms are amazing! Each different type of mushroom its own set of different healing properties! You can use any mushroom in this. She uses dark chestnut mushrooms as that are grows local to her right now.
Why not try a few types of mushroom all together? Fresh or dried. Shiitake for brain function, Reishi to lower blood pressure, or Lion’s Mane for focus and anxiety!
Click in to check out our full interview with Sarah!
Nourishing and Simple Mushroom Broth 蘑菇汤
VEGAN | GLUTEN-FREE | NUT-FREE
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200g mushrooms*, sliced 蘑菇
2 cloves of garlic, minced 大蒜
1 tbsp oil 油
1 tsp miso paste, heaped 味增汤料
1 tsp dried oregano 牛至
1 tsp dried thyme 百里香
1 tsp freshly ground black pepper 黑胡椒
2 tsp soy sauce 酱油
1 tsp white rice vinegar (or any vinegar) 白米醋
2 spring onions, chopped 小葱
2 pints of hot water 热水
Optional: The soy and vinegar can be quite sharp, if not to taste, you can add 1tsp brown sugar.
This is a snack sized portion, kind of like an alternative to having a hot drink.
To make this a more substantial (but equally quick) meal I often add a tin of chickpeas, thick udon noodles, and 1/2 a bag of kale. Do this as the last step and let it all simmer for 5 mins. You can add tofu, fish or meat too.
Add the garlic, oil and mushrooms to a pot and fry on medium heat until the mushrooms are soft and starting to stick a bit.
Add everything else except the water, mix together until incorporated. Then add the hot water and let it all simmer for 3-5 mins.
That’s it! Serve into bowls.