Asian mushroom soup

Use an assortment of earthy mushrooms to give this aromatic soup a kick.

  • Preparation Time10 mins
  • Cooking Time40 mins
  • Serves8
  • DifficultyEasy
2 tbsp vegetable oil
4 garlic cloves, thinly sliced
1 (5cm piece) fresh ginger, peeled and thinly sliced
900ml reduced-sodium chicken broth
45ml soy sauce
30ml fish sauce, optional
2 portobello mushrooms, caps peeled, cleaned and thinly sliced
150g cremini mushrooms, thinly sliced
10 small shiitake mushrooms, cleaned and left whole
Outer leaves of 1 small Napa cabbage or 1/2 large cabbage, leaves roughly torn
2 carrots, peeled, cut in 1/2 lengthwise then in 1/2 crosswise, and very thinly sliced
2 good handfuls mangetout
1 small bunch spring onions, thinly sliced
Dark sesame oil
1) Heat the oil in a large saucepan over medium heat and cook the garlic and ginger until browned.

2) Combine the broth, soy sauce, and fish sauce, if using, to the saucepan and bring to a simmer.

3) Add the remaining ingredients except the mangetout, spring onions, and sesame oil. Simmer for 20 mins, and then add the mangetout.

4) Cook for just a few mins longer, until the mangetout have softened but are still bright green. Add the spring onions to the saucepan, remove from heat, and ladle into serving bowls.

5) Drizzle a bit of sesame oil over the top of each serving.

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