Step 1

Heat oil in a large Dutch oven or other heavy pot over high. Cook fresh mushrooms, stirring occasionally, until browned, 5–8 minutes. Add onions, shallots, garlic, and chopped scallions. Cook, stirring occasionally, until onions are softened and lightly browned, 12–15 minutes.

Step 2

Add cabbage, leeks, ginger, and wine; cook, stirring, until cabbage is softened, 5–8 minutes. Add dried shiitakes, rock sugar, 3 jujubes, ⅛ oz. dang gui, and 2 Tbsp. goji berries. Pour in 10 cups cold water and bring to a boil. Reduce heat to medium-low; cover pot and cook, adjusting heat as needed to maintain a gentle boil, 1 hour.

Step 3

Scoop out solids from broth with a fine-mesh sieve, pressing with a spoon to extract as much liquid as possible. Pick out mushrooms and set aside in a small bowl for serving; discard remaining solids.

Step 4

Stir 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt into broth; taste and season with more salt if needed. Top with more jujubes, dang gui, goji berries, and scallions.Do ahead: Broth (without toppings) can be made 3 days ahead. Let cool; cover and chill, or freeze up to 3 months.