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“Modern research shows that astragalus root, a Chinese herb long used to ward off colds and flu, has powerful immune-enhancing properties. The sliced dried root is available online and in herb stores. It is nontoxic and adds a pleasant, sweet taste when simmered in soups. Shiitake mushrooms also have an antiviral effect. Garlic is an antibiotic; ginger, a natural anti-inflammatory agent.”
1hr 50mins
12 cups

Ingredients Nutrition


  1. Heat oil in large pot over medium heat. Add onions, garlic, and ginger and cook until soft and translucent, about 7 minutes. Add mushrooms, carrots, astragalus root, stock and 2 cups water. Bring to a low boil. Reduce heat and simmer 45 minutes.
  2. Add tamari and adjust the seasoning with salt if needed. Add broccoli and cook until tender, about 2 minutes.
  3. Remove astragalus root pieces. Ladle soup into serving bowls and garnish with scallions before serving.
  5. Stock used in restaurants is usually made with chicken, but we serve so many vegetarian dishes that we needed something different for our sauces and soups. Shiitake mushrooms impart a savory essence; you'll never miss the meat. Keep in the fridge for a week or in the freezer for a month.
  6. Chop 2 ribs celery and 1 medium onion and put in large pot with 2 ounces dried shiitake mushrooms and 2 1/2 quarts water.
  7. Bring to a simmer over medium-high heat.
  8. Reduce heat and simmer 20 minutes.
  9. Turn off heat, cover, and let stock steep 20 minutes.
  10. Add 1/2 cup low-sodium soy sauce.
  11. Pour stock through a fine-mesh strainer, discard solids, and let cool.
  12. (Makes 2 quarts.).

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