Description
Ginger Garlic Mushroom Broth is a warm, nourishing elixir perfect for any occasion. This versatile broth offers a rich umami flavor from fresh mushrooms, combined with the aromatic zing of ginger and garlic. Ideal as a standalone drink or as a savory base for soups and stir-fries, it brings comfort to chilly days or when you’re under the weather. Enjoy the health benefits of ginger and garlic while customizing your broth with optional spices like turmeric for an extra kick. With simple ingredients and easy preparation steps, this recipe is accessible for cooks of all skill levels.
Ingredients
Scale
- 16 ounces fresh mushrooms (cremini or shiitake)
- 1 tablespoon olive oil
- 1 large onion
- 2 large carrots
- 4 sprigs rosemary
- 16 cups water
- 3–6 tablespoons soy sauce
- 4 inches fresh ginger
- 2 cloves garlic
Instructions
- Sauté halved mushrooms in olive oil in a large soup pot over medium-high heat for 8-10 minutes until browned.
- Add quartered carrots, chopped onion, rosemary sprigs, salt, and black peppercorns to the pot.
- Pour in water to cover vegetables and bring to a boil; reduce heat to simmer and cover for 1 hour.
- Strain out solids using a slotted spoon or fine mesh strainer.
- Shred ginger and garlic directly into the strained broth; bring back to a boil briefly then turn off heat.
- Adjust seasoning with soy sauce according to taste; add optional turmeric if desired.
- Serve hot or store in airtight containers in the fridge for up to one week.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Soup
- Method: Sautéing/Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 60
- Sugar: 2g
- Sodium: 650mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg