Ginger Garlic Mushroom Broth

I crave savory, salty, spicy foods just as much as I crave sweet ones, despite what my recipes archive might lead you to believe. This ginger-garlic mushroom broth is perfect for sipping on any time of day, and is especially comforting on a cold winter day. 

My whole life I’ve been a pretty intuitive cook. I wasn’t an overly confident kid, but I’ve always been confident in the kitchen. I have always loved the process of thinking up a meal, prepping all the ingredients, cooking it, and adding a little extra this or a pinch more of that until everything was juuuuust right.  I could always count on making something out of nothing, and turning out food that my family and friends loved. 

Growing up, my best friend Shannon’s mom was a flight attendant. When Shannon was old enough to stay at home alone, she would call me at night to ask questions about dinner. Things like how do I know if my pasta is cooked? How much sauce should I use? How do I know when ___ is done?  Sometimes I would troubleshoot over the phone, but if the situation was dire (no! stop throwing spaghetti at your ceiling and wait for me to get there!) I would walk or ride my bike over to help her out. I have so many memories in that tiny little kitchen. Like the time Shannon stuck a metal spoon into a running blender…oh my god. Don’t even get me started. 

Even this past year, I got a call from an old friend who was having a date over her house for the first time. She was juggling three dishes at once and was completely overwhelmed. We talked about how long/how much to cook, and generally I just reassured her that everything was going to be fine. We got off the phone with her telling me I needed to start a dinner help hotline so I could start making money with my part-therapist-part-cooking-genius skills. 

What does all this have to do with ginger-garlic mushroom broth? Let me explain…

This is a recipe that I made intuitively, using what I had in the house and relying on my craving for something warm and nourishing to sip on all day, every day. The first few times I made it I didn’t even consider writing down the ingredients or taking pictures; I was just cooking for the sake of making something delicious. My first batch was made with mostly fresh mushrooms and a handful of old dried shiitakes in the pantry. The second batch was mostly dried shiitakes with only a handful of fresh mushrooms. The third and all future batches have been just fresh mushrooms; I love the depth of flavor that dried mushrooms add to the broth, but I don’t always have them in the house, and they can be a little pricey. So, if you have some, throw in a handful! I promise it will only enhance the earthy, complex, umami flavors of this sipping broth. Either way, all roads lead to a luxurious broth that I always wish I had made more of once it’s gone.

Speaking of which, let’s talk specifics. This broth is pretty simple to make, yet yields a broth so rich in flavor you’ll want to make a batch every week from now ’til spring.

 First, mushrooms get sauteed in a little oil until brown; carrots, onion, rosemary, salt, and pepper get added to the pot and covered with lots of water. The whole thing boils for an hour (or more, if you have the time), then all the vegetable bits get scooped out and discarded. Soy sauce, garlic, and lots of ginger get added to the pot, along with optional seasonings like turmeric, chili flakes, and toasted sesame oil. Scallions make a tasty fresh addition, but I don’t always love the chunky texture when I’m sipping this broth. You do you. 

Although this broth would make a killer soup, I made it with the sole intention of having something warm, salty, spicy, and nourishing to sip on in the mornings instead of (or in addition to!) my usual coffee, turmeric latte, hot chocolate or cup of tea. It’s also particularly satisfying after shoveling snow outside, or anytime you’re feeling chilly in the house.

I hope you love this recipe as much as I do! If you try it out, let me know. Leave a comment here, or take a picture and share it with me on Instagram or Facebook. Stay warm, friends! 

Ginger Garlic Mushroom Broth

Chelsea Colbath

A simple mushroom broth seasoned with ginger, soy, and garlic. Use this as a base for soup, or sip it straight from the mug for a nourishing, warming savory drink anytime.

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Servings 8

Ingredients

  

• 16 ounces mushrooms like cremini, shitake, or any mixture of fresh mushrooms*
• 1 Tablespoon olive oil
• 1 large white or red onion
• 2 large carrots
• 4 large sprigs rosemary
• 16 cups water
• 1 teaspoon salt
• 1 teaspoon whole black peppercorns
• 3-6 Tablespoons soy sauce more or less to taste
• 4- inches fresh ginger
• 2 large cloves garlic
• optional flavor add-ins: 1 teaspoon turmeric 1 teaspoon crushed red pepper flakes, 1 teaspoon toasted sesame oil, 2 scallions, thinly sliced

Instructions

 

• 1. Put a large soup pot on the stove over medium-high heat.
• 2. Halve mushrooms, and put into the hot pan with oil. Cook for 8-10 minutes, stirring occasionally. Mushrooms should be shrunken and starting to brown.
• 3. Quarter the carrots and peel and halve the onion. Add them to the pot with the mushrooms, along with the rosemary, salt, and pepper.
• 4. Cover vegetables with water and bring to a boil. Reduce to a simmer, cover, and cook for 1 hour.
• 5. After an hour, turn off the heat and use a slotted spoon or fine mesh strainer to scoop out all the cooked veggies from the broth. Scoop down to the bottom to get the peppercorns and as much of the rosemary as possible. Discard all the veggies (they're given up their flavor-we just want the broth!).
• 6. Use a microplane to shred the ginger and garlic into the broth (alternately, chop them very very finely with a knife). To cook the garlic and ginger, bring the broth back to a boil, and turn off as soon as it boils. Add soy sauce, and taste. Add more if needed. The broth is done at this point, but is equally delicious with the addition of turmeric, crushed red pepper, toasted sesame oil, and/or scallions.
• 7. Divide into mugs and sip, or let cool completely and store in the fridge for up to a week. Reheat broth in the microwave for sipping, or use leftovers to make a pot of Asian-inspired soup.

Notes

*You can substitute a cup of dried mushrooms for up to half of the fresh mushrooms. Add the dry mushrooms in when you add the water.
This yields about eight 2-cup servings of broth (128oz). I like to portion it into jars and store in the fridge so I can pull one out, microwave it for a few minutes, and sip it straight from the jar.