Ingredients
Scale
- 16 ounces fresh mushrooms (cremini, shiitake, or a mix)
- 1 tablespoon olive oil
- 1 large onion
- 2 large carrots
- 4 sprigs rosemary
- 16 cups water
- 1 teaspoon salt
- 1 teaspoon whole black peppercorns
- 3–6 tablespoons soy sauce
- 4 inches fresh ginger
- 2 large cloves garlic
Instructions
- Heat a large soup pot over medium-high heat.
- Sauté halved mushrooms in olive oil for about 8-10 minutes until browned.
- Add quartered carrots, halved onion, rosemary, salt, and pepper to the pot.
- Pour in water; bring to a boil then reduce to a simmer, cover, and cook for 1 hour.
- Strain out the vegetables using a slotted spoon or fine mesh strainer.
- Add shredded ginger and garlic to the broth; bring back to a brief boil before adjusting seasoning with soy sauce.
- Serve warm or store in an airtight container in the fridge for up to one week.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 cup (240ml)
- Calories: 60
- Sugar: 3g
- Sodium: 560mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg