July 2021

Mushroom Soup


Serves 4
3 tbs canola or olive oil
4 garlic cloves, thinly sliced
2 large shallots, thinly sliced
kosher salt and ground black pepper
1 ½ lbs mixed mushrooms, torn into bite-size pieces
1 to 2 fresh red or green chiles, thinly sliced (or ¾ tsp red pepper flakes)
½ cup low-sodium soy sauce
¼ cup unseasoned rice wine vinegar
8 to 10 oz noodles such as udon, soba, rice noodles or spaghetti
2 cups herbs such as cilantro, mint, chives, parsley or a mix
Sesame seeds, sesame oil or both, for serving


Heat oil in a large pot over medium heat. Add garlic and shallots, and season with salt and pepper. Cook, stirring occasionally, until shallots start to brown, 3 to 4 minutes. Add mushrooms and half the chile, and season with salt and pepper.

Cook, stirring occasionally, until the mushrooms have softened and browned, 10 to 15 minutes. Add 1/2 cup soy sauce, 1/4 cup vinegar and 8 cups of water. Bring to a simmer and season with salt and pepper. Continue to simmer until  you have created a broth. This should take about 20 minutes. Season with more soy sauce and vinegar.

Meanwhile, cook the noodles in a large pot of salted boiling water until al dente. 

Use tongs to divide the noodles and mushrooms in bowls, then ladle the hot broth over the top. Serve with the remaining chile, the herbs and the sesame seeds and oil. I typically top my soup with Sriracha, crushed peanuts, sesame seeds and cilantro. 

Mushroomsoup 16x9