My go to immune boosting mushroom ginger garlic broth for noodles

Jacqueline Alwill

Brown Paper Nutrition

Serves 2

Gluten free : Dairy Free : Vegan

2 teaspoons (10ml) sesame oil

4 asian shallots, finely chopped

4 cloves garlic, peeled and finely sliced

2 tablespoons finely sliced ginger

8 cups (2L) vegetable stock or broth

2 tablespoons (40ml) gluten free soy or tamari

1/2 cup (10g) dried shiitake mushrooms

1 cup (100g) finely sliced button mushrooms*

To serve: chilli flakes and sesame seeds (optional)

In a large heavy based saucepan combine sesame oil, shallots, garlic, ginger, vegetable stock, tamari, shiitake and button mushrooms, cover and bring to a simmer on a low heat for 45 minutes.

*If you don’t have fresh mushrooms on hand then substitue 1 cup button mushrooms for an additional 1/2 cup dried shiitake mushrooms