This versatile recipe can be made in a slow cooker or stove top using a bone broth and/or a miso paste base, or simply purified water. Bones can be sourced from the local butcher, and miso can be found in most health food stores.
1 tbsp cooking oil of choice
4-6 cups filtered water or bone broth
2 tbsps miso paste (optional)
1-2 cups oyster mushrooms, chopped
2 cloves of garlic, chopped
1/2 - 1” piece of fresh ginger root, grated
1/2 tsp apple cider vinegar or citrus juice
Salt and pepper to taste
Add I tbsp of cooking oil (olive, sesame or coconut) to a stock pot, then sauté chopped garlic and grated ginger over medium heat.
Once the garlic and ginger are fragrant and browning, add the miso paste and 1/4 cup of water or stock until the miso is dissolved.
Next, add the mushrooms and another cup of stock until they are partially cooked, about 3 minutes.
Add your salt, pepper, other desired spices or adaptogenic herbs, apple cider vinegar, and the rest of the stock or water.
Bring to boil and simmer for 1 hour to infuse. Use as a soup base or enjoy as is! Serves 4.
Note: Astragalus has a bitter taste but is very potent for the immune system.
Haley is a Canadian wellness journalist specializing in the cannabis space. Based on Vancouver Island, she has expanded her craft to include the cultivation side of the industry. Haley believes the key to restoring balance within our ecosystems, both internal and external, is through the practice of regenerative systems, to which she now lovingly dedicates her time and focus.