Two things I like when I’m eating… something warm and something I can enjoy with a fork, not just drink. And this simple broth brings both together, quickly, inexpensively, and very comfortingly.

You can make this broth very mild… or extremely spicy! Make as-is, or jack up with garlic, fresh chiles, and fresh miso or thai curry paste, then top with some thinly sliced veggies and a bit of fresh greenery (shown here with some simple chopped green romaine lettuce leaves, sliced button mushrooms, and some green onion).

So easy! This is a versatile, comforting, grounding broth you can use as a basic recipe for many meals!

There is nothing “creamy” here, but you can certainly blend some hemp seeds into the mixture, or use almond milk to make the broth.

You can use regular button mushrooms to make the broth, or wonderfully healthifying medicinal mushrooms such as shitake, maitake, or chaga if you want a powerful boost to your immune system. And throw in a larger clove of garlic to really get your head clear!

This would be another excellent broth in which to enjoy some raw liver… which is something I’m doing research on right now, inspired by my dear friend Lauren Michelle Kinsey and her passion for it. Her latest blog post mentions it… check it out.

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Recipe for: Simple Warm Live Mushroom Broth, With Ginger & Garlic

Add Your Favorite Veggies & Greens

• 1 cup sliced fresh mushrooms, your choice
• 2 cups spring water
• 1 tablespoon cold-pressed olive oil
• 1 small (or very small if you want it milder) garlic clove
• 2 teaspoons Nama Shoyu (unpasteurized soy sauce) (regular soy sauce will give the same taste effect, but the Nama Shoyu is less denatured, akin to cooked vinegar vs. raw)
• 1/2 teaspoon quality natural salt, such as Himalayan Crystal salt
• freshly ground black pepper

Blend all ingredients in blender until smooth. Then add to saucepan and warm over heat until it’s a hot temperature for eating, but still comfortable to your bare fingers if you immerse them in the broth.

Remove from heat, pour into bowl(s), and top with sliced veggies of any sort. Here I have used sliced button mushrooms, green onions, and some chopped green leaf lettuce.

You can add slice red peppers, sliced red onion, other greens (such as cilantro, arugula, spinach), bean sprouts, zucchini, or shredded yam. Add nuts for crunch, such as cashew, pistachio, or pine nuts. Add sliced chile peppers for heat and for your heart!

Variation: Instead of the salt in the recipe, use fresh miso or thai curry paste. You can also add chile paste or oil.

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