Japanese Mushroom Soup

Japanese Mushroom Soup


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About this recipe: Two types of mushrooms, carrots and celery make this simple, light soup. Feel free to use this recipe as a base for flavours of your choice.


Serves: 6 

  • 1/2 stalk celery, chopped
  • 1 small onion, chopped
  • 1/2 carrot, chopped
  • 1 small knob ginger, grated
  • 1 small clove garlic, minced
  • 150g chopped fresh mushrooms (shiitake preferred)
  • 75g portabellini mushrooms, sliced
  • 500g chicken stock
  • handful minced fresh chives (green onion)

Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

  1. In a large pan or pot, combine the celery, onion, carrot, ginger, garlic and a few of the mushrooms. Add stock. Place the pot over high heat, and bring to a rolling boil. When the mixture reaches boiling, cover, reduce heat to medium, and cook for 45 minutes.
  2. Place all of the remaining mushrooms into a separate pot. When the boiling mixture is done, place a sieve over the pot with the mushrooms in it. Strain the cooked soup into the pot with the mushrooms. Discard strained materials.
  3. Serve the stock with mushrooms in small porcelain bowls, and sprinkle fresh green onion over the top.

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