Japanese Mushroom Soup with Green Onions
Updated: Jan 2
Soup warms the soul! In my opinion, the key to a quality soup is the stock or broth. I like to make my own stock which allows me to control the type of chicken I’m using (almost always free range and antibiotic free) and the salt content.
This soup is great tasting and simple. It is also good for you! I tend to use chili sauce or chili pepper flakes in most of my recipes. I like the extra heat and flavour.
Adjust always to your liking and don’t start with too much heat, especially if you are cooking for others. Start light and adjust as you go.
PREP TIME 15 mins
COOK TIME 50 mins
TOTAL TIME 1 hour 5 mins
Serves: serves 4
1 tbsp extra virgin olive oil (evoo)
2 onions diced
6 cups homemade chicken stock for gluten free (or low sodium store bought broth)
2 tbsp soy sauce
1 tsp garlic chili sauce (sambal oeleek)
2 celery stalks thinly sliced
2 carrots peeled and thinly sliced
3 garlic cloves minced
1 cup button mushrooms thinly sliced
4 green onions (scallions) thinly sliced
salt and pepper to taste
LET'S DO THIS!
add oil to a medium size pot
bring to a medium heat and add onions – cook until lightly browned
add the carrot, celery, and garlic and cook for 5 minutes
add the stock and bring to a boil
lower temperature and simmer for 30 minutes
season to taste with salt and pepper
strain the veggies from the broth and add the mushrooms, scallions, soy and chili sauce
cook on low to medium-low for 5 to 10 minutes