Light Soup With Mushrooms
Published June 5, 2025
- Total Time
- 1 hour
- Prep Time
- 10 minutes
- Cook Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1ounce/1 heaped cup dried mushrooms, such as shiitake, porcini or portobello
- 3large plum tomatoes, halved
- 1medium red or yellow onion, peeled and quartered
- 1Scotch bonnet chile, stem off
- 1(1-inch) piece fresh ginger, scrubbed and halved
- 1tablespoon tomato paste
- 1teaspoon bouillon, such as Better Than Bouillion paste, or use light miso (optional)
- 2cups mushrooms (oyster or shitake), or use 4 (4-ounce) fish fillets, such as tilapia, catfish or cod, skin on or off, cut into 2-inch cubes
- 2teaspoons kosher salt (preferably Diamond Crystal)
Nutritional analysis per serving (4 servings)
137 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 22 grams protein; 510 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium pot, add the dried mushrooms, tomatoes, onion, Scotch bonnet chile, ginger and 5 cups water. Bring to a boil, turn the heat to medium. Cook for 12 to 15 minutes or until the tomato skins start to crack and slip off easily when pulled.
- Step 2
Remove the tomatoes, onions, ginger and Scotch bonnet (leave the dried mushrooms in the pot), and place in a blender or food processor. Coarsely pulse with 2 cups water, about 1 minute.
- Step 3
Strain this mixture back into the pot using a sieve. Press down on the mixture until it’s somewhat dry. Discard what’s left in the sieve. Stir the tomato paste and bouillon, if using, into the pot.
- Step 4
Bring to a boil, add the salt and simmer the soup on medium-low heat until thickened but still brothy, 25 to 30 minutes. Skim any foam off the surface. Add the sliced mushrooms (or fish) and cook for 2 to 3 minutes until tender and just cooked through. Taste and adjust salt if necessary.
Private Notes
Comments
Scotch bonnets do have a specific flavor, so a good option would be to add the chile at the beginning and then remove and discard it *instead* of pureeing it with the tomatoes and other aromatics. You could, of course, sub in whatever less potent chile is available to you, to no-doubt delicious but different effect.
If you use miso instead of bouillon, don’t add it until after the soup has boiled. Boiling destroys valuable nutrients in miso.
Many milder chilies. Ask your veg person at the store. But Scotch Bonnets have fruity undertones, so go in that direction.
Made it, pretty much as per recipe but skip some steps to make it easier: 1st: broke dried porcini in tiny pieces and pour over hot water, leave them while preparing other ingredients... So I strained the porcini and pour the liquid into the soup.. 2nd: I cooked for longer time so that ingredients release all their goodness and just sieved them without blending, just easy skipping one step... Finally add bits of porcini, sliced tiny button mushrooms and it was delicious, quick and easy
Got sick and wanted something brothy - made this with what I had at home: 6 Campari tomatoes, dried shiitake mushrooms, 2 deseeded green Thai chilies (removed and discarded before blending), 5 frozen ginger cubes, half a yellow onion and a shallot, miso and tomato paste, and fresh shiitake and beech mushrooms. It was fabulous, the broth was the best part. Next time, I'll use some fresh mushroom other than shiitake as I was most excited about the breech mushrooms when I ate it.
Light and delicious! I will definitely make this again!