Light Mushroom Clear Soup

Steps

How to make it

Prep 8 min · Cook 12 min

1. Rinse 200 g mixed mushrooms quickly under running water—do not soak long or they absorb too much water.
2. Trim tough stem ends; slice about 0.5 cm thick depending on thickness, drain on a plate, and set aside.
3. Rinse 1 scallion; cut white part into thin segments and green part into rounds; keep separate.
4. Add 700 ml water to a pot and bring to a boil over high heat; when bubbles form at the rim, reduce to medium heat.
5. Add mushroom slices; once boiling again, lower to a simmer. Cover or leave uncovered—either works—and simmer gently 8–10 minutes until mushrooms soften and release umami.
6. Uncover and season with a pinch of salt and white pepper; taste—the broth should stay light so mushroom flavor stays forward.
7. Turn off heat, scatter scallion greens, stir gently, and serve hot.

Tips & storage

Make it easier

• Add tofu or shredded chicken for more protein.
• Season soup at the end because reducing the liquid concentrates salt and makes the final balance easier to control.

Refrigerate 2 days; do not boil hard on reheat.