Vegan Broth; Chaga-Miso-Muhsroom

by | Jan 8, 2021 | Gluten Free, Nut Free, Recipes, Soups & Stews

Photo by Hannah Burne

An earthy, grounding vegan broth – wild chaga, miso, mushrooms, nettles, vegetables, herbs & spices simmered to perfection

Rich with minerals, it is great for building blood and supporting the immune system.

Use it as a base for soups & stews, add it to your savoury elixirs, or enjoy it on its own – it is perfect to sip on a cold winter day!


Prep time: 15 minutes
Cook time: 4 hours
Makes 9 cups

Nut free Gluten free


  • 12 cups water
  • 1 onion, cut into quarters
  • 4 celery sticks, diced (use the leaves as well if possible)
  • 3 carrots, sliced
  • 2 cups button mushrooms, cut in half
  • 5 shiitake mushrooms
  • 1 bunch parsley (including the stems)
  • 1/4 cup roughly chopped fresh ginger
  • 1/2 cup dried nettles
  • 1/4 cup chaga tea
  • 1/4 cup nutritional yeast
  • 5 garlic cloves
  • 1 tbsp turmeric powder/roughly chopped fresh turmeric
  • 1/2 cup miso paste
  • 2 tbsp lemon juice



Place all of the ingredients, except for the miso and lemon juice, into a large pot.

Cover with a lid and simmer for 4 hours.

After 4 hours, remove from the heat and strain into another large pot through a fine sieve.

Add the miso and lemon juice and mix well.


If you use organic vegetables and wash them well, you can leave the skin on the onion, carrots, ginger, and garlic..!

This broth freezes well – you can make a double batch and freeze it in small portions



Making this recipe? I’d love to see your creation! Send me a photo or tag Roni’s Kitchen on social media

Looking for More Vegan Recipes?

Learn how to make all kinds of yummy vegan food, from Mediterranean, to Indian, to vegan cheese, and more. All in the comfort of your home.

Get your printed or electronic copy of my cookbook! 100 vegan recipes from my food journeys around the world.