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Mushroom and herb vegan broth in a glass jar
RIPE Mushroom and herb vegan broth, glass jar
Sinead McInerney's mushroom-and-herb broth simmering in the RIPE Lisbon kitchen — whole shiitake, garlic and onion in the pot
Sinead McInerney prepping the herb base at the sink, RIPE Lisbon kitchen
Wild lobster mushrooms and chanterelles in market crates

Mushroom & herb

Vegan broth
€13.50
Tax included. 946ml jar.
Order from batch 022 →

Batch 022 — orders close Monday 29 June at 5pm

Lion's mane mushroom, organic vegetables, fresh herbs. Entirely plant-based

Collect from the kitchen or local delivery within Lisbon

Ingredients: Filtered water · lion's mane mushroom · organic onion · organic celery · organic carrot · organic garlic · organic leek · organic thyme · organic rosemary · organic parsley · organic bay leaves · sea salt · black peppercorn

Storage: Shelf-stable unopened · refrigerate after opening · consume within 7 days of opening · do not freeze

Serving: Heat gently, pour into a mug, drink warm. Do not boil.

Volume: 946ml

Sinead McInerney's mushroom-and-herb broth simmering in the RIPE Lisbon kitchen — whole shiitake, garlic and onion in the pot
Lion's mane and shiitake, simmering in the Lisbon kitchen.
The ingredient
Not a consolation prize.

Most vegan broths exist to make up for the absence of something. This one doesn't. Lion's mane mushroom has its own depth, its own earthiness, and its own functional compounds that support cognitive health and gut function. We build on that with a seasonal market vegetable base and more herbs than you'd think.

The result is a broth that stands on its own completely.

"Lion's mane has its own depth. We just stand back and let it cook."
— On Mushroom & herb
Sinead McInerney prepping the herb and vegetable base for mushroom broth at the sink, RIPE Lisbon kitchen
Prepping the herb base. Ten minutes of mise en place that goes a long way.
The verdict
For everyone who doesn't eat meat.

And for plenty of people who do. This is the one we put in front of sceptics first. It's deeply savoury, properly complex, and does everything good broth should do — without a single bone in sight.

We've had committed meat-eaters finish it and ask which animal it came from. None, which is part of why we like it.

What's inside

Nothing hidden.

Filtered water · lion's mane mushroom · organic onion · organic celery · organic carrot · organic garlic · organic leek · organic thyme · organic rosemary · organic parsley · organic bay leaves · sea salt · black peppercorn

Lion's mane
Organic, Portugal
Vegetables
Organic market, Lisbon
Herbs
Alentejo & kitchen gardens
VeganOrganicGluten-freeDairy-freeNo preservativesSoy-free

Shelf-stable unopened · refrigerate after opening · consume within 7 days of opening · do not freeze

Health benefits
Cognitive support

Lion's mane contains hericenones and erinacines that support nerve growth factor.

Gut health

Beta-glucans from mushroom support beneficial gut bacteria and immune function.

Anti-inflammatory

Antioxidant compounds from mushroom and herbs reduce oxidative stress.

Energy

Mineral-rich vegetable base supports sustained energy without caffeine.

Cook with it

What to make.

Dark mushroom broth with shiitake and sage
30 min · Dinner
Mushroom ramen

Earthy, warming, entirely plant-based. Lion's mane does the heavy lifting.

See recipe →
Mediterranean kitchen with celery and carrots
40 min · Dinner
Bone broth risotto (vegan)

Use mushroom broth for a deep, earthy result. Works brilliantly.

See recipe →
Golden broth poured into mason jars
5 min · Sipping
Morning tonic

With lemon and ginger. Surprisingly good on a plant-based broth.

See recipe →
Our other broths

While you're here.

Cooked, tested and written by Sinead McInerney in our Lisbon kitchen. Last reviewed: June 2026.