Sushi-Style Mushroom Soup with Ginger and Scallions
A velvety mushroom soup inspired by Japanese flavors, enriched with fresh ginger and scallions for a comforting yet elegant starter. This japanese-inspired soups (gluten free option, vegetarian) ready in about 30 minutes pairs sliced shiitake mushrooms, sliced button mushrooms, vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 90 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 oz sliced shiitake mushrooms
- 8 oz sliced button mushrooms
- 4 cups vegetable broth
- 1 tbsp finely grated fresh ginger
- 2 tbsp soy sauce
- 3 stalks thinly sliced scallions
- 1 tsp sesame oil
- 1 tbsp cornstarch
- 2 tbsp cold water
Instructions
- Step 1: Heat 1 tsp sesame oil in a large pot over medium heat. Add 1 tbsp finely grated fresh ginger and sauté for 1 minute until fragrant.
- Step 2: Add 8 oz sliced shiitake mushrooms and 8 oz sliced button mushrooms, cooking for 5 minutes until they soften and release moisture.
- Step 3: Pour in 4 cups vegetable broth and 2 tbsp soy sauce. Bring to a simmer and cook for 10 minutes to develop flavor.
- Step 4: In a small bowl, whisk 1 tbsp cornstarch with 2 tbsp cold water until smooth. Slowly stir the mixture into the soup and cook for 2 more minutes until the soup thickens slightly.
- Step 5: Remove from heat and garnish with 3 thinly sliced scallions before serving warm.
Frequently asked questions
How long does Sushi-Style Mushroom Soup with Ginger and Scallions take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sushi-Style Mushroom Soup with Ginger and Scallions?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep sliced shiitake mushrooms from drying out.
Can I substitute ingredients in Sushi-Style Mushroom Soup with Ginger and Scallions?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sushi-Style Mushroom Soup with Ginger and Scallions for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sushi-Style Mushroom Soup with Ginger and Scallions gluten free option?
Yes — this recipe is tagged gluten free option, vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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