Healthy Mushroom Soup
Healthy Mushroom Soup
My creation, I had some King Oyster mushrooms in the fridge so I decided to make a soup. This is not a milk or cream based soup, in place of that, I used mushroom stock. This is a delicious soup.
Ingredients
- 5 cups King Oyster mushrooms
- 1 carrot, diced
- 3 cloves garlic, smashed and minced
- 1 spring onion, chopped
- 2 tablespoons butter, or 2-3 tablespoons olive oil
- 4 cups mushroom stock, I use 1 cube dissolved in hot water
- 2 small tubes egg tofu, sliced 1/2 inch thick
- salt and pepper, to taste, as desired
- sesame oil, as desired
Instructions
- Prep the mushrooms by slicing in half lengthwise, then slicing each half into 1/2 inch pieces. Dice the carrot into about 1/2 inch cubes. Roughly mince the garlic. Chop the spring onion whites into 1/2 inch pieces, the greens into 1 inch pieces.
- In a pot on medium heat, add the butter, when melted, add the garlic and mushrooms. Stir often until the mushrooms are softened, not browned.
- Add the mushroom stock, carrot, and spring onion, season with a pinch of black pepper as desired. Let the soup simmer until the carrot is just tender.
- Slice the egg tofu. Here is what a tube looks like as well as one sliced.
- Add the egg tofu to the soup turn off the heat, leave on the burner, and cover for about 15 minutes, this will heat the egg tofu. Season with salt and black pepper to taste or as desired.
- Ladle into bowls and add a drop or two of sesame oil as desired. Enjoy.
Notes
Low cost.
My creation that turned out better than expected, Lee Thayer.
Thailand.
Thailand.
Yum, the addition of sesame oil added at the end make it sound even better.
Thanks, Samantha, soups are easy to create, we had a bag of large king oyster mushrooms in the fridge, this seemed like a perfect way to make sure they are tender. And the sesame oil takes this over the top 🙂