Ingredients for Asian Mushroom Soup
- 8 oz dried shiitake mushrooms
- 2 whole star anise
- 1 tablespoon tamari
- 1 bunch bok choy
- 1 tablespoon fresh coriander, chopped
- 1 inch fresh ginger, thinly sliced
- 2 tablespoons mirin
- 1 cup carrots, peeled and sliced
- 1 spring onion, thinly sliced
- 1 cup boiling water
- 6 cups fresh water
- 1 tablespoon shallots, chopped
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How to Make Asian Mushroom Soup
- In a heatproof bowl, cover 8 oz dried shiitake mushrooms with 1 cup of boiling water. Let stand for 20 minutes to rehydrate.
- Gently squeeze the rehydrated mushrooms to extract excess water, reserving the soaking liquid. Roughly chop the mushrooms.
- In a large saucepan, combine the reserved soaking liquid with 6 cups of fresh water, 1 thinly sliced spring onion, 1 inch of thinly sliced ginger, 2 star anise, 2 tablespoons mirin, and 1 tablespoon tamari.
- Bring the mixture to a gentle boil over medium heat. Add 1 cup of peeled and sliced carrots and the chopped shiitake mushrooms.
- Reduce heat to low, cover, and simmer for 10-15 minutes, or until the carrots are tender.
- Add 1 bunch of roughly chopped bok choy and cook for a further 2 minutes, until wilted.
- Remove the ginger and star anise from the soup.
- Ladle the soup into serving bowls. Garnish each bowl with 1 tablespoon of chopped fresh coriander and 1 tablespoon of chopped shallots.
- Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
6g
Fat
0g
Carbs
2g
