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.