Bring water to boil in large pot. Heat olive oil, sauté garlic, onions, chilli and ginger until soft and aromatic. Add contents of skillet to water. Add stock, shiitake, astragalus, and reishi. Simmer covered for two hours. Remove from heat, allow to sit for two more hours. Remove reishi mushrooms. Reheat. Add other herbs to taste. Then add the miso.