A Clear, Nourishing Broth Rooted in Tradition and Deep Forest Umami

This base is an elegant blend of wild mushrooms and traditional Chinese herbs, crafted to warm the body, boost immunity, and balance yin and yang. Light yet full of depth, this herbal-mushroom broth is ideal for guests who want a clean, non-spicy option that still delivers complexity. The longer it simmers, the deeper the flavor becomes—each bite from the hotpot soaking up nature’s best.

Ingredients

Serves 4–6 as a hotpot base

For the mushroom base

• 2 litres water (8 cups)
• 100g fresh or dried wild mushrooms (shiitake, king oyster, maitake, morel)
• 2 dried shiitake mushrooms, soaked and sliced
• 1 small white onion, quartered
• 3 slices ginger
• 2 cloves garlic, smashed
• 2 tbsp goji berries (optional, for sweetness)
• 1–2 pieces dried red dates (jujubes)
• 1 carrot, peeled and sliced

For the Chinese herbs

• 3–4 slices dang gui (angelica root)
• 1 piece huai shan (dried Chinese yam)
• 1 small piece bei qi (astragalus root)
• 1 piece chuan xiong (optional, for blood circulation)
• 1–2 slices licorice root
• Optional: small piece of dried tangerine peel

Seasoning & finishing

• 1 tsp salt, to taste
• ½ tsp white pepper
• 1 tbsp light soy sauce (optional)
• 1 tbsp mushroom seasoning or vegetarian bouillon, to boost umami

Instructions

In a large pot, combine the water, onion, ginger, garlic, and carrot. Bring to a boil, then reduce to a simmer.

Add the dried herbs, jujubes, goji berries, and dried mushrooms. Simmer gently for 30–45 minutes, allowing the herbs to release their aromatic, healing essence.

Add the fresh wild mushrooms and simmer for another 15–20 minutes. Stir in salt, pepper, and optional soy sauce or mushroom seasoning to balance the broth.

Strain out large herb pieces if desired, or leave in for a rustic presentation. Transfer to your hotpot pot and keep at a simmer while cooking meats and vegetables.

Cooking Tips

Soak dried herbs and mushrooms for 20–30 minutes beforehand if time allows—it shortens cooking time and enhances flavor. Use filtered water for a clean-tasting broth. Wild mushrooms like maitake, shiitake, and king oyster offer varying textures and deep umami—feel free to mix and match. This broth pairs beautifully with tofu, lotus root, shimeji mushrooms, cabbage, and fish balls. Avoid over-salting at the beginning—let your ingredients season the broth as they cook.