Shiitake and Chard Detox Soup
Prep time: 
Cook time: 
Total time: 
Serves: 2 quarts
For the basic detox stock:
  • 1 Tablespoon coconut oil
  • 1 large onion, chopped
  • 4 cloves garlic
  • 2” fresh ginger, peeled and chopped roughly
  • 2” fresh turmeric, peeled and chopped
  • 4 cloves garlic, peeled and chopped
  • 2 large pieces of kombu (optional-it adds great flavor if you can get it. Kombu is a type kelp that is available in large sheets.)
  • 1 oz dried shiitake mushrooms
  • 3 quarts filtered water
For the soup:
  • 1 Tablespoon coconut oil
  • 1 onion, peeled and minced
  • 6 carrots, peeled and chopped on the bias
  • 4 cups shiitake mushrooms, cut into large meaty pieces.
  • 1 quart detox vegetable stock
  • 1 cup kimchee, chopped (optional)
  • ¼ cup wakame seaweed (optional)
  • Salt and pepper to taste
  • 2 Tablespoons tamari
  • 3-4 leaves of rainbow chard, stemmed and chopped
For the stock
  1. Heat the coconut oil in a stockpot and add the onion. Sauté on medium heat for 2 minutes.
  2. Add the garlic ginger, turmeric, garlic, kombu, and dried mushrooms. Sauté on low for about 5 minutes to allow the flavors to open.
  3. Add the water and cover. Bring to a simmer and cook on low for about 20-30 minutes. Strain and save the liquid-throw out the vegetables.
For the soup
  1. Heat the oil over medium and add the onion and carrots and sauté for a 2 minutes.
  2. Add the shiitake mushrooms and sauté for 2 more minutes.
  3. Add the detox vegetable stock, kimchee and wakame. Bring to a simmer and cook for 15 minutes.
  4. Season with salt and pepper to taste. Add the tamari and adjust seasoning if necessary.
  5. Right before serving, add the rainbow chard and stir.
Recipe by Plant Craft at