Ingredients
- 30 g dried shiitake mushrooms
- 1.5 litres water
- 2–3 slices of dried astragalus root (optional, from a herbal supplier)
- A 10 cm piece of kombu seaweed
- 1 tbsp coconut oil
- 6 garlic cloves, sliced
- A thumb-sized piece of ginger, sliced into thin matchsticks
- 1 red chilli, sliced (optional)
- 250 g fresh mushrooms (shiitake, oyster, chestnut or a mix), sliced
- 2–3 tbsp tamari (gluten-free soy sauce)
- 1 tbsp white miso
- 2 pak choi, quartered, or a few handfuls of spinach
- 200 g firm tofu, cubed
- 1 tsp toasted sesame oil, to finish
- Spring onions and coriander, to serve
Method
- Make the broth: put the dried shiitake, water, astragalus and kombu in a large pan. Bring to a gentle simmer and cook for 45 minutes. Remove the kombu after 10 minutes. Lift out the astragalus slices at the end; slice the softened shiitake and return them to the pan.
- Fry the aromatics: in a frying pan, heat the coconut oil and gently fry the garlic, ginger and chilli for 2 minutes. Add the fresh mushrooms and cook until golden.
- Combine: add the mushroom mixture to the broth with the tamari and simmer for 10 minutes.
- Finish: add the pak choi and tofu and cook for 3 minutes. Take off the heat, mix the miso with a little broth and stir it in, with the toasted sesame oil.
- Serve: ladle into bowls and scatter with spring onions and coriander.
Why it's good for you: Shiitake mushrooms contain beta-glucans, natural compounds that have been studied for their ability to support the immune system. Astragalus is a traditional Chinese tonic herb used to strengthen the body's defences, and garlic and ginger add their own warming, protective qualities. (Read more in The Hidden Kingdom.)
Good to know: Astragalus is a warming tonic herb that suits some constitutions better than others, and it isn't recommended during an acute infection or with some medicines, including immunosuppressants. It's best taken with a practitioner's guidance rather than self-prescribed; the broth is delicious without it.
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