Vegetable broths are a comforting ally in fortifying the immune system during seasonal transitions.

Head Chef Adam Lord shares this nutrient-rich and delicious recipe which is packed full of veggies containing high levels of vitamins, minerals, and antioxidants essential for immune health.




⁃ Brown onion (roughly chopped) 1 medium

⁃ Celery (roughly chopped) 1 stick

⁃ Dried shiitake 80g

⁃ Ginger (roughly chopped) 50g

⁃ Carrot (roughly chopped) 1 medium

⁃ Garlic (roughly chopped) 2 cloves

⁃ Organic mirin 50ml

⁃ Water 1.5L

– Dried kelp 1 strip

⁃ Brown rice miso 2tbls


⁃ Shallot (finely sliced) 2

⁃ Fresh ginger (fine Julianne) 20g

⁃ King brown mushroom 2 large

⁃ Kelp flakes 1tbls

⁃ Fresh shiitake mushroom (thinly sliced) 4

⁃ Black toasted sesame oil




1. Place all ingredients (except miso) in a saucepan and bring to the boil.

2. Simmer gently for 30 minutes.

3. Add miso, stir and strain into a clean saucepan.


1. Cut king brown mushroom in half lengthways.

2. Oil the cut side of the mushrooms and in a hot skillet or griddle cook til tender.

3. Place the king brown mushrooms in the middle of the serving bowl and arrange the fresh shiitake mushrooms around.

4. Pour over the stock and garnish with the shallot.

5. Drizzle with a small amount of sesame oil.

6. Sprinkle with kelp flakes


The warming and nourishing properties of this broth will soothe the senses in the cooling weather but also offer a robust defence against potential seasonal ailments. Enjoy!