Inspired living

Healing Broth Recipe

Healing Broth

Credit: Meg Thompson

This broth is food as medicine in a bowl and I love to make it when I’m feeling under the weather. The shiitake mushrooms provide a super boost for the immune system, as does the garlic. The ginger is wonderfully anti-inflammatory and the carrot provides a beta-carotene hit. The miso paste is added to each serving bowl, rather than the simmering pot, to preserve the beautiful bacteria that help your gut.

Makes: 4



  • 1 onion, diced
  • 1 tbsp coconut oil
  • 2 tbsp freshly grated ginger
  • 5 cloves garlic, smashed & chopped
  • 12 dried shiitake mushrooms
  • 1 large carrot, diced
  • 100g smoked tofu, diced (optional)
  • ¼ cup miso paste, unpasteurised if possible
  1. Add onion and coconut oil to medium to large saucepan and sauté until soft.
  2. Add ginger and garlic, and cook for 2 mins.
  3. Add 5 cups of water to pot, along with shiitake mushrooms and carrot. Simmer for 15 mins, then turn off heat. I like to remove mushrooms at this point, thinly slice them and return them to broth.
  4. Add tofu if using.
  5. Next, place 1 tbsp miso paste and a ladle of broth to each serving bowl. Stir until dissolved, then finish serving out broth into bowls.


Meg Thompson

Meg Thompson is a practising naturopath, cook, mother, writer and passionate wholefood enthusiast based in Melbourne. Meg’s interest in health, food and the role of food as medicine has shaped her career and lifestyle. Following an early career in psychology and education, she completed studies in naturopathy, nutrition and herbal medicine and now runs a successful clinical practice. Meg works from a philosophy that food is much more than something to fill our bellies, but a source of nourishment, deliciousness, education, ritual and celebration, best shared with those we love.