This is the vegan immunity broth and shiitake soup I made for my dad while he had COVID-19 and pneumonia. It’s designed to include ingredients that improve immunity via improved gut health.
Immunity Broth Ingredients:
1 large piece dried kombu
1 cup chopped carrots
1 cup chopped celery
1 cup chopped onion
1/3 cup dried shiitake
1/2 tsp reishi
1/2 tsp lion's mane
1-in piece fresh ginger, sliced
2 tbsp nutritional yeast
2 tbsp cold-pressed olive oil
3 tbsp tamari
1 tsp turmeric
1/2 tsp black pepper
Place all ingredients in a pot with 8 cups of water. Bring to a boil then cover and simmer for at least two hours. Add more water every 30 minutes as water evaporates. Freeze or refrigerate and consume within 3 days.
Shiitake Soup Ingredients:
1 cup sliced shiitake
2 teaspoons yuzu miso
1 teaspoon sesame seeds + nori
1 freshly chopped scallion
1 tsp extra virgin unfiltered cold pressed olive oil
Boil 2 cups of immunity broth. Once boiling, add shiitake and reduce heat to low and simmer until shiitake mushrooms are soft. Serve by stirring in yuzu miso and topping with sesame seeds, nori, olive oil, and scallions.