Some nights, you just want a light but filling soup to warm up that tummy, and this Shiitake mushroom soup is just what you need on a night like that.
You might also want to give my Miso soup recipe a try!
This mild yet delicious soup is great for warming up, or giving you a light meal when you’re feeling a bit under the weather.
Mushroom Soup Ingredients
- Chicken broth – You can use low sodium to reduce the sodium count on this soup. Make sure there is no added sugar in the broth.
- Coconut aminos – You can use this or substitute for soy sauce or Tamari. If using one of the latter two, opt for low sodium to help reduce the sodium content. You can add more for more intense flavor if you like.
- Shiitake mushrooms – I found these in 3.5 oz. packages, so I used two. Don’t worry about being exact with the measurement on this. A little more or less is fine, but more is always better.
- Grated Carrots – I grated mine by hand on the bigger grate of my cheese grater. The bigger grate works better for this. But if you find pre-shredded carrots, you can use those too.
- Ground ginger – If you prefer to use fresh ginger, grate it and use a 1/2 tsp. You can always add more if you like a stronger ginger flavor, but try it first to see.
- Garlic powder – It’s worth reading the ingredients on these types of spices to be sure they are 100% whatever spice they say they are. Some companies add things to their spices that are best avoided for healthy eating.
- Green onions – You’ll want to slice these thin and separate the light parts from the dark parts. You’ll use both. The light parts go in with the mushrooms, and the dark parts are used as garnish.
- Lemongrass – I made the mistake of cutting mine. Don’t do that. Leave them whole or they become a big pain to remove from the soup after cooking. Much like bay leaves, you don’t want to eat these.
- Grated carrots – You can grate these on either a larger grate or a smaller one. Whichever you prefer.
- Shiitake mushroom powder – This is optional, but I highly recommend it. All you have to do is buy dried shiitake mushrooms and grind them in a spice grinder until they are powder. You can do this with any type of dried mushroom to help flavor broths and soups.
- Sesame Oil – I used roasted sesame oil for this. It’s a very small amount that goes in, and it’s an optional ingredient. But it adds a very nice undertone to the overall flavor.
How To Make Shiitake Mushroom Soup
You’ll want a medium to large soup or stock pot for this.
Add the broth, mushrooms, lemon grass, carrots, light green parts of green onions and spices to the pot.
If using the mushroom powder and sesame oil, add those as well.
Stir and bring to a boil. Cook for about 15 minutes.
Remove from heat, remove lemongrass, and serve garnished with the dark parts of the sliced green onions.
Shiitake Mushroom Soup
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- Soup Pot
- 6 cups chicken broth (no sugar added)
- 1 cup coconut aminos (or soy sauce)
- 7 oz. package shiitake mushrooms (sliced)
- ½ tsp. ground ginger
- 2 tsp. garlic powder
- 4 green onions (sliced, and light parts separated from dark parts)
- 2 small lemongrass sticks (leave whole for easy removal)
- ½ cup grated carrots
- ½ cup shiitake mushroom powder (optional, but tasty)
- 1 tsp. sesame oil (optional, but tasty)
- Add the broth, mushrooms, lemon grass, carrots, light green parts of green onions and spices to the pot.
- If using the mushroom powder and sesame oil, add those as well.
- Stir and bring to a boil. Cook for about 15 minutes.
- Remove from heat, remove lemongrass, and serve garnished with the dark parts of the sliced green onions.