Soup
Mushroom and Ginger Broth with Jujubes
Brown fresh mushrooms and a generous amount of alliums before adding cabbage, ginger and dried shiitakes. Jujubes and goji berries simmer in the pot, then the broth is strained for serving.
- Yield
- 2.5 quarts
- Cuisine
- Chinese-inspired
Bring it to the table
Use fresh and dried mushrooms
Fresh mushrooms brown at the start; dried shiitakes join the simmer for a deeper broth. Press the cooked solids gently when straining to recover the liquid.
At the table
Serve the strained broth with the reserved mushrooms and some fresh scallions. Keep the broth refrigerated after cooling promptly.
Before you start
Gather your ingredients.
Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- 4 tbsp vegetable oil
- 1 lb mixed fresh mushrooms — such as shiitake, king oyster or portobello, thinly sliced
- 2 large onions — cut into 2-inch pieces
- 5 large shallots — thinly sliced
- 1 head garlic — cloves separated and peeled
- 2 bunches scallions — coarsely chopped, plus extra for serving
- 1/2 large head Napa cabbage — sliced crosswise 1/2 inch thick
- 2 large leeks — cleaned and cut into 2-inch pieces
- 1 3-inch piece fresh ginger — scrubbed and cut into 1-inch pieces
- 1/2 cup Shaoxing wine, michiu or dry sake
- 1 oz dried shiitake mushrooms
- 1 tbsp granulated sugar
- 3 dried jujubes — pitted
- 2 tbsp dried goji berries
- 10 cups cold water
- 1 tbsp Diamond Crystal kosher salt — Morton alternative: 1 3/4 tsp for the base batch; scale with the yield
A few useful notes.
The base batch makes about 2 1/2 quarts, depending on evaporation.
Use dried jujubes with their pits removed. They are also sold as Chinese red dates.
The cooking plan
How to make Mushroom and Ginger Broth with Jujubes.
Heat the oil in a large heavy pot over high heat. Cook the fresh mushrooms for 5–8 minutes, stirring occasionally, until browned.
Add the onions, shallots, garlic and chopped scallions. Cook for 12–15 minutes, stirring now and then, until the onions soften and color lightly.
Add the cabbage, leeks, ginger and wine. Cook and stir for 5–8 minutes, until the cabbage softens.
Add the dried shiitakes, sugar, pitted jujubes, goji berries and water. Bring to a boil, then lower the heat, cover and maintain a gentle boil for 1 hour.
Strain through a fine sieve, pressing gently on the solids to recover the broth. Pick out mushrooms to serve if desired, discarding tough stems, and discard the remaining solids.
Stir in the measured salt and taste before adding more. Serve with the reserved mushrooms and extra scallions. If saving the broth, cool promptly in shallow containers and refrigerate within 2 hours.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Mushroom and Ginger Broth with Jujubes
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Ingredients
4 tbsp vegetable oil- 1 lb mixed fresh mushrooms such as shiitake, king oyster or portobello, thinly sliced
- 2 large onions cut into 2-inch pieces
- 5 large Shallot thinly sliced
- 1 head garlic cloves separated and peeled
- 2 bunches scallions coarsely chopped, plus extra for serving
- ½ large head Napa cabbage sliced crosswise 1/2 inch thick
- 2 large leeks cleaned and cut into 2-inch pieces
- 1 3-inch piece fresh ginger scrubbed and cut into 1-inch pieces
- ½ cup Shaoxing wine, michiu or dry sake
- 1 oz dried shiitake mushrooms
- 1 tbsp granulated sugar
- 3 dried jujubes pitted
- 2 tbsp dried goji berries
- 10 cups cold water
- 1 tbsp Diamond Crystal kosher salt Morton alternative: 1 3/4 tsp for the base batch; scale with the yield
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Heat the oil in a large heavy pot over high heat. Cook the fresh mushrooms for 5–8 minutes, stirring occasionally, until browned.
- Add the onions, shallots, garlic and chopped scallions. Cook for 12–15 minutes, stirring now and then, until the onions soften and color lightly.
- Add the cabbage, leeks, ginger and wine. Cook and stir for 5–8 minutes, until the cabbage softens.
- Add the dried shiitakes, sugar, pitted jujubes, goji berries and water. Bring to a boil, then lower the heat, cover and maintain a gentle boil for 1 hour.
- Strain through a fine sieve, pressing gently on the solids to recover the broth. Pick out mushrooms to serve if desired, discarding tough stems, and discard the remaining solids.
- Stir in the measured salt and taste before adding more. Serve with the reserved mushrooms and extra scallions. If saving the broth, cool promptly in shallow containers and refrigerate within 2 hours.
Notes
Tried this recipe?
Let us know how it was!A couple of useful answers.
Why use dried shiitakes as well as fresh mushrooms?
The fresh mushrooms brown in the pot, while the dried shiitakes add their flavor during the long simmer.
Do I serve all the cooked vegetables?
Strain them out for a broth. You can save suitable mushroom pieces for the bowls, discarding tough stems.
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