I want to nurture my microbiome, don’t you? That’s why I created this gut-healing Mineral-Rich Mushroom Broth, which is filled with good things that are good for you. And it’s comforting, satisfying and delicious. It’s made with celery, which is loaded with minerals. It’s got mushrooms, nutritional powerhouses with anti-cancer and anti-inflammatory effects. I add in miso, a paste traditionally made from fermented soybeans and barley or rice malt. Just keep in mind that miso is added after the broth has been cooked to preserve its nutritional properties. Miso is a salty food. A little goes a long way. I prefer organic brands from natural food stores and health foods stores that have less sodium in them. My favorite miso by the South River Miso Company just so happens to be soy-free and gluten-free because it is made with chickpeas. It is so delicious. You may use any kind of miso in this recipe. I also add a small piece of wakame, a sea vegetable. It adds delicious flavor and is also very nutritious.
3 cups water
¼ pound fresh shiitake or other mushrooms or 0.5 ounce dried mushrooms
2 – 3 stalks celery, finely diced
1 piece dried wakame (about 5 inches long) or other sea vegetable
1 teaspoon porcini mushroom powder
½ – 1 teaspoon turmeric powder, to taste (turmeric can be bitter if you are not used to it or you use too much)
¼ – ½ teaspoon black pepper
1 Tablespoon miso (soy free, gluten-free options available from South River)
In a medium saucepan bring the water to a boil. Add the mushrooms and mushroom powder, turmeric and pepper. Bring to a boil, reduce heat and cover. Simmer for about 20 minutes. Add in the celery and wakame and cook for another ten minutes. Remove from heat.
Place the miso in a small bowl. Spoon in a few tablespoons of the soup broth and blend the two together. Pour this mixture back into the soup and serve immediately.