This Asian mushroom soup recipe is packed with umami-rich shiitake and baby bella mushrooms, fresh ginger, and leeks for depth and complexity, all simmered in low-sodium broth, making it a heart healthy soup. At just 55 calories per serving, it’s light enough for any meal but satisfying enough to stand on its own.
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This recipe prioritizes a heart-healthy approach by using a low-sodium broth and naturally flavorful ingredients like shiitake mushrooms, ginger, and garlic to create a rich taste without excess salt. It’s also low in fat and calories, making it a light yet filling meal.
You can add various ingredients to this soup to make it more hearty or to change the flavor profile. Some popular additions include noodles, rice, tofu, dumplings, or other vegetables like baby bok choy or spinach.
Yes, you can use chicken broth for a richer flavor, but to maintain the heart-healthy and vegetarian benefits, you should opt for a reduced-sodium chicken broth.
The texture of your soup can become slimy if the mushrooms are overcooked. Be sure to cook the mushrooms until they release their water and become a deep golden-brown before adding the broth. Also, ensure you cook the cornstarch slurry for only 3-4 minutes to avoid over-thickening.
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Recipe yields 12 servings
In a large saucepan or stockpot, heat the oil over medium heat. Add the celery, carrots, onion, garlic and ginger and sauté until the onion is softened. Add the broth, sherry, leeks, mushrooms, soy sauce, salt and pepper to taste. Cook on medium high about 10 minutes, or until it comes to a boil.
In a small bowl, combine cornstarch and water. Stir cornstarch mixture into soup. Cook 3 to 4 minutes, or until soup is slightly thickened. Add tarragon and thyme and stir to combine. Garnish with scallions. Can be made 1 night ahead and stored in the refrigerator. Serve warm.