Bamboo Shoot and Mushroom Soup
A flavorful and warming bamboo shoot and mushroom soup that brings out the essence of Asian cuisine. Perfect for a cozy meal.
Nutrition
Calories: 100cal
Carbohydrate: 15g
Protein: 3g
Fat: 3g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
10 min Prep
30 min Cook
40 min Total
4 Servings
Ingredients
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 inch fresh ginger, sliced
- 6 cups vegetable broth
- 1 can (14 oz) bamboo shoots, drained and sliced
- 8 oz fresh mushrooms (shiitake or button), sliced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 2 green onions, chopped
- Salt and pepper to taste
- Optional: Fresh parsley or cilantro for garnish
Instructions
- Gather all your ingredients before you start cooking to ensure you have everything needed.
- Heat the vegetable oil in a large pot over medium heat. Add the minced garlic and sliced ginger. Stir-fry for about 1-2 minutes until fragrant. Be careful not to burn the garlic.
- Add the sliced mushrooms to the pot and sauté for another 3-4 minutes until they start to soften. Stir occasionally to prevent sticking.
- Pour the vegetable broth into the pot, then add the bamboo shoots, soy sauce, and sesame oil. Stir to combine.
- Increase the heat to bring the soup to a boil, then reduce the heat to low to let it simmer for about 20 minutes. This allows the flavors to meld together.
- Taste the soup and add salt and pepper as needed. For a richer flavor, add a bit more soy sauce if desired.
- Before serving, remove the sliced ginger pieces if you prefer a less intense ginger flavor.
- Serve the soup hot, garnished with chopped green onions and optional parsley or cilantro for freshness and color.
