A simple mushroom soup

One of the lovely things about serving a salad with every meal, is that it leaves freedom to simplify the ‘main’. Although personally I’m starting to think the salad is the main dish. The other night I did just that, simmering a mix of shiitake and oyster mushrooms in a simple broth of stock and garlic, punctuated with ginger and chilli.

Personally I find a simple clear soup broth very restorative, it feels quite healing. I hope you feel the same.

Serve it up with a salad, or steamed vegetables, or do what Ash suggested and add some veggies in with the mushrooms to create a more meal-worthy soup. Edamame beans wouldn’t go astray. I threw together some chopped baby bok choy, bean sprouts and tahini dressing. Whatever floats your boat.

Simple mushroom soup (serves 2)


  • 3 cups of chicken-style stock
  • 4 cloves of garlic, smashed and chopped
  • 1 tsp of minced garlic
  • 300-400g mixed mushrooms
  • 1 long red chilli, sliced finely
  • 1 tbsp of rice wine vinegar


  1. Simmer everything together in a pot, for at least 10-15 minutes. Serve.

Could that be any easier?



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