Asian Wild Mushroom Soup


6 cups of chicken or vegetable broth
1 garlic clove
1 1-inch piece of ginger sliced into 4 pieces
1 lb of mushrooms (a blend of Shitake, Oyster and Wood Ear) you will probably have to purchase these mushrooms dried
1 tbs soy sauce
1 tsp toasted sesame oil
2 tbs chopped cilantro
2 tbs chopped green onion (green parts only)
4 small clusters Enoki mushrooms for garnish
Full of deep woodsy flavor this soup is easy to make and we are sure it will become one of your favorites.


  • Heat the broth almost to a boil in a large sauce pan. Add the garlic and ginger, and simmer gently for 5 minutes.
  • Discard the Shiitake stems, slice the caps and add the the broth. Chop the remaining mushrooms, leaving a few small ones whole, and add to the broth.
  • Simmer for about 10 minutes.
  • just before serving, remove the ginger and garlic; stir in soy sauce and sesame oil.
  • Ladle into bowls, and garnish with cilantro, green onion and a cluster of Enoki mushrooms.




10 min


15 min


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