Asian Mushroom Soup

Vegetarian Asian Mushroom Soup Recipe with Tamari and Shiitake Mushrooms

Region / culture: Asia | Preparation time: 15 minutes | Cooking time: 45 minutes | Servings: 4 |

Vegetarian diet

Introduction

Asian Mushroom Soup is a delightful and aromatic dish that brings the essence of Asian cuisine right into your kitchen. This soup combines the earthy flavors of mushrooms with the freshness of greens and a hint of spice, creating a comforting and nutritious meal. Perfect for any season, this soup is not only easy to make but also versatile, allowing for various ingredient substitutions to suit your taste or dietary needs.

History

The tradition of mushroom soup in Asia has a long history, with each region adding its unique twist to the recipe. In many Asian cultures, mushrooms have been revered for their health benefits and medicinal properties for centuries. This particular recipe draws inspiration from various Asian culinary practices, incorporating ingredients like soy sauce, ginger, and sesame oil, which are staples in many Asian kitchens.

Ingredients

1 tbsp tamari or reduced-sodium soy sauce
2 tsp chopped fresh ginger
0.13 tsp red pepper flakes
pinch of salt
2 tsp dark sesame oil
1 cup shredded bok choy greens, blanched
0.5 cup roughly chopped bok choy stems
8 oz (227 g) fresh shiitake mushrooms
3 scallions, trimmed
2 medium cloves garlic, crushed
1 bay leaf

How to prepare

Remove the stems from the mushrooms and rinse them. Finely chop the stems.
Rinse the mushroom caps and thinly slice them. Set aside 1 cup of sliced mushrooms.
In a large pot, combine the mushroom stems, the remaining sliced mushrooms, scallions, garlic, bay leaf, bok choy stems, tamari, ginger, pepper flakes, and salt.
Add 6 cups of cold water and bring it to a boil over high heat.
Reduce the heat to low, partially cover the pot, and simmer for 45 minutes.
Pour the stock through a strainer into a clean pot or storage container. Discard the solids.
In a large skillet, heat sesame oil over medium-high heat.
Add the reserved mushrooms and cook, stirring often, until tender for about 3 minutes.
Divide the sautéed mushrooms and bok choy greens among soup bowls.
Ladle some broth on top of each bowl and serve.

Variations

For a heartier version, add tofu cubes or cooked chicken strips to the soup. Vegetarians can include additional vegetables like carrots, spinach, or snow peas for more variety and nutrition.

Cooking Tips & Tricks

To enhance the flavor of your Asian Mushroom Soup, consider toasting the sesame oil and garlic before adding them to the soup. This will release their aromatic oils and add a depth of flavor. Additionally, using fresh mushrooms and greens will significantly impact the soup's taste and nutritional value. For a clearer broth, simmer the soup gently and avoid stirring too often.

Serving Suggestions

Serve the Asian Mushroom Soup hot, garnished with a sprinkle of chopped scallions or cilantro for an added burst of flavor. For a more filling meal, pair the soup with steamed rice or noodles.

Cooking Techniques

The key to a flavorful broth is simmering the soup slowly and steadily, allowing the ingredients to release their full flavors into the water. Straining the broth ensures a clear and clean-tasting soup, which is characteristic of many Asian broths.

Ingredient Substitutions

If shiitake mushrooms are not available, feel free to use other mushrooms like button or cremini. Tamari can be used instead of soy sauce for a gluten-free option, and those avoiding sesame oil can use a neutral oil like canola or vegetable oil.

Make Ahead Tips

The broth can be made in advance and stored in the refrigerator for up to 3 days or frozen for longer storage. Simply reheat and add the sautéed mushrooms and greens before serving.

Presentation Ideas

Serve the soup in a deep bowl with a side of chopsticks and a spoon. Garnish with a drizzle of sesame oil and a sprinkle of sesame seeds for an elegant touch.

Pairing Recommendations

This soup pairs beautifully with a variety of Asian dishes, such as dumplings, spring rolls, or a light salad. For a beverage, consider green tea or a light-bodied white wine.

Storage and Reheating Instructions

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over medium heat until hot. It's best to add fresh greens when reheating to maintain their texture and color.

Nutrition Information

Calories per serving

A serving of Asian Mushroom Soup contains approximately 80-100 calories, making it an excellent choice for those looking for a light yet satisfying meal.

Carbohydrates

A serving of Asian Mushroom Soup contains approximately 10-15 grams of carbohydrates. The primary sources of carbohydrates in this recipe are the mushrooms, bok choy, and scallions. This makes it a suitable option for those following a low-carb diet.

Fats

This soup is relatively low in fats, with each serving containing about 5 grams of fat, primarily from the sesame oil. Sesame oil is known for its healthy fats, including polyunsaturated fatty acids, which are beneficial for heart health.

Proteins

Each serving of Asian Mushroom Soup provides about 3-5 grams of protein, mainly from the mushrooms. While not high in protein, this soup can be part of a balanced diet, especially when paired with a protein-rich side dish.

Vitamins and minerals

Mushrooms are a good source of B vitamins, including riboflavin, niacin, and pantothenic acid, which help to provide energy by breaking down proteins, fats, and carbohydrates. They also contain essential minerals such as selenium, potassium, and copper. Bok choy and scallions add vitamin C, vitamin K, and calcium to the soup, enhancing its nutritional profile.

Alergens

The primary allergen in this recipe is soy (from soy sauce). Those with a soy allergy can substitute soy sauce with coconut aminos or tamari (gluten-free soy sauce) if gluten is also a concern.

Summary

Asian Mushroom Soup is a low-calorie, nutritious dish that provides a good balance of carbohydrates, proteins, and fats. It is rich in vitamins and minerals, making it a healthy choice for a meal or appetizer.

Summary

Asian Mushroom Soup is a versatile, nutritious, and flavorful dish that embodies the essence of Asian cuisine. With its simple ingredients and easy preparation, it's a perfect choice for a healthy and comforting meal any day of the week.

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was a rainy afternoon, and I was flipping through an old cookbook that had been passed down to me from my own grandmother. As I turned the pages, I stumbled upon a recipe for Asian Mushroom Soup that caught my eye.

The ingredients were simple yet exotic - shiitake mushrooms, ginger, garlic, soy sauce, and green onions. The instructions were clear and concise, and I could almost taste the savory broth just by reading the recipe.

I had always been fascinated by Asian cuisine, with its bold flavors and unique ingredients. Growing up, my family didn't have much exposure to Asian food, so I had to rely on cookbooks and cooking shows to learn about it. Over the years, I had picked up various recipes and techniques from different sources, but this one seemed special.

I decided to give it a try that very same day. I gathered all the ingredients and set to work in my cozy kitchen. The aroma of ginger and garlic filled the air as I sautéed the mushrooms in a hot pan. I added the soy sauce and let the broth simmer slowly on the stove, allowing the flavors to meld together.

As I took my first spoonful of the soup, I was transported to a bustling street market in Thailand, with the sounds of vendors hawking their wares and the tantalizing smells of street food wafting through the air. It was like nothing I had ever tasted before - earthy, savory, and comforting all at once.

From that moment on, Asian Mushroom Soup became a staple in my cooking repertoire. I made it for family dinners, potlucks with friends, and even on rainy days when I needed a bit of comfort. Each time I made it, I tweaked the recipe slightly, adding a bit more ginger here, a dash of sesame oil there, until it was just right.

As I continued to perfect the recipe, I began to experiment with different variations. I added tofu for a bit of protein, and bok choy for a pop of color. I even tried substituting different types of mushrooms to see how it would change the flavor profile.

One day, I had the chance to share my Asian Mushroom Soup with a group of friends who were visiting from out of town. They had never tasted anything like it before, and they raved about how delicious and comforting it was. I was thrilled to be able to introduce them to a new culinary experience, and it sparked a lively conversation about food and culture.

Over the years, I continued to learn new recipes and techniques from a variety of sources. I visited local Asian markets to pick up fresh ingredients, and I even took a cooking class to learn more about traditional Asian cooking methods. I became known among my friends and family as the go-to person for Asian-inspired dishes, and I was always happy to share my knowledge and recipes with others.

As I reflect on my journey with Asian Mushroom Soup, I am reminded of the power of food to bring people together and create lasting memories. It may have started as just a recipe in a cookbook, but it has become so much more than that - a symbol of my love for cooking, my passion for exploring new flavors, and my deep appreciation for the diverse world of cuisine.

And so, I continue to cook and create, always seeking out new recipes and flavors to add to my ever-growing collection. But no matter how many dishes I try or how many recipes I master, Asian Mushroom Soup will always hold a special place in my heart as the recipe that started it all.