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Place all ingredients in a saucepan with 2L cold water and 1½ tsp salt.
Bring to a boil, then reduce to medium and simmer for 30 minutes.
Strain, reserving the mushrooms if needed. Discard the rest of the solids.
Once you’ve made the mushroom broth, you’ve got the base for endless possibilities. Chaya turned this broth into a mushroom ‘risotto’ made with oats (finished with umami-rich crispy mushrooms and a drizzle of sweet Kecap Manis) for a slow weekend breakfast. But honestly, it’s perfect for any time of the day. Just remember, use rolled oats, not porridge oats, it makes all the difference.
Dried mushrooms bring a rich depth to quick broths. This one’s simple and comforting, and you can tweak it with whatever’s on hand—veg scraps, ginger slices, even dried seaweed if you fancy. The beauty of vegetable broths is that they don’t need much time.