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Chaga Bouillon

Chaga Bouillon

MAKES: 3 and 1/2 cups
PREP TIME: 10 minutes
READY IN: 20 minutes

This is a quick, no-cook variant of our Chaga Stock Cube recipe with garlic and herbs.

The salt will prevent it from solidifying too much in the freezer, so you can easily spoon it directly into a pot of water. Use 1 teaspoon of bouillon per 250ml water and adjust according to your taste. Keeps in the freezer for 1 month.


2 teaspoons Instant Chaga
150g leeks
200g fennel bulbs
200g carrots
100g celery
100g celery root
30g sun-dried tomatoes
100g shallots
3 garlic cloves
40g flat-leaf parsley
60g cilantro
250g sea salt


1. Prepare your vegetables. Leeks: slice and wash them. Fennel bulbs: chop them. Carrots: scrub and chop them. Celery root: peel and chop them. Garlic cloves and shallots: peel them. Parsley and cilantro: chop them loosely.
2. Throw the leeks, fennel bulbs, carrots, and celery into a food processor and pulse 20 times. Add the celery root, tomatoes, shallots, and garlic and pulse 20 times. Make sure the chopped vegetables pass through the blades by rearranging them with a spoon as needed. Add the salt and pulse 10 times, and then add the parsley and cilantro and pulse 10 times. Finally, add your Instant Chaga and pulse 10 more times or until you achieve a moist, loose paste. Transfer your chaga bouillon into a jar.


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