Top 8 Delicious Mushroom Soup Recipes

1. Chicken Mushroom Soup

Ingredients:

• 500g chicken meat
• 250g oyster mushrooms
• 200g straw mushrooms
• 1 carrot
• 4 onions
• 3 green onions
• Basic spices: Seasoning powder, salt, MSG, fish sauce, ground pepper, …
• Additional mushrooms like chicken drumstick mushrooms, shiitake mushrooms, button mushrooms are optional.

Instructions:

• Step 1: Prepare ingredients for cooking mushroom soup:
  • Clean the chicken, cut into bite-sized pieces. Marinate the chicken for about 15 minutes with 1 teaspoon of seasoning powder, 1 teaspoon of fish sauce, 1/2 teaspoon of salt, 1 teaspoon of minced onions.
  • Peel and finely chop the onions. Peel, wash, and finely chop the carrot. Wash the green onions, cut the stems into small pieces. Cut off the roots of the straw mushrooms, wash them with cold water, then soak in a bowl of water for about 10 minutes, rinse again with clean water, and drain. If the mushrooms are large, cut them in half; if they are small, leave them whole. Cut the oyster mushrooms into bite-sized pieces.
• Step 2: Cook the mushroom soup:
  • Stir-fry the remaining minced onions with two teaspoons of cooking oil, then add the chicken and stir-fry until the chicken is firm. Then add 700 ml of water and cook for about 15 minutes for industrial chicken or 20 minutes for native chicken.
  • During cooking, skim off the foam regularly to keep the broth clear. When the chicken is cooked, season with 2 teaspoons of seasoning powder and 1/2 teaspoon of sugar to taste.
  • Next, add the straw mushrooms and carrots to the pot and cook for about 3 – 5 minutes until the carrots are tender. Then add the oyster mushrooms and cook for another 2 minutes. Finally, add the green onions and stir well, then turn off the heat.
• Step 3: Finished product: Serve the chicken mushroom soup in a bowl with rice or as a soup dish for any occasion.

2. Assorted Mushroom Soup

• Mushroom: 100g
• Tomato: 1
• Minced meat: 250g
• Cooking oil: 1 tablespoon
• Seasonings: chicken broth powder, sugar, seasoning powder, fish sauce, ground pepper
• Dried shallots: 1

Instructions:

• Marinate the minced meat with a pinch of ground pepper + chicken broth powder + fish sauce.
• Trim the mushroom stems, soak and wash them clean, cut the large ones in half.
• Rinse the tomato thoroughly, cut into wedges.
• Finely chop the dried shallots.
• Heat cooking oil until hot, stir-fry the minced meat, when the meat is firm, add 1 liter of water, boil over high heat and skim off the foam for clearer soup.
• Add tomato and mushroom, reduce the heat, simmer until the tomato and mushroom release sweetness.
• Season the soup with a pinch of seasoning powder + chicken broth powder + sugar + fish sauce, boil for a moment.
• Ladle the soup into bowls and serve hot.

• 200g lotus stem
• 100g fresh shiitake mushrooms
• 100g brown reishi mushrooms
• 100g green beans
• 3 baby corns
• 1 carrot
• 1 piece of tofu
• 1 piece of ginger
• 1 stalk of lemongrass (both stem and leaves)
• Seasonings: Seasoning powder, salt

Instructions:

• Step 1: Prepare the ingredients:
  • First, wash all the ingredients and drain. Then peel and slice the carrot into thin rounds, and do the same with the lotus stem, making slices about 0.5 cm thick.
  • Next, trim both ends of the green beans and remove any strings. Slice the ginger, and cut the tofu into small squares.

• Step 2: Cook the soup:
  • Bring a pot of water to a boil, add 1/2 tablespoon of seasoning powder and salt. Add the fresh shiitake mushrooms, baby corns, and brown reishi mushrooms first, then add the lemongrass stalk to infuse flavor.
  • Then, add the carrot and lotus stem to the pot. Cook for about 15 minutes, then add the green beans, tofu, and sliced ginger. Simmer for another 15 minutes until the soup is cooked through.
• Finished product:
  • The soup is aromatic, with a sweet and refreshing taste from the vegetables and roots. No need to add sugar as the lotus stem brings natural sweetness, along with the crunchy texture of the baby corns and the smoothness of the tofu. Everything blends together perfectly.

• 500g young pork ribs
• 4 tomatoes
• 350g shiitake mushrooms
• 1 ginger
• 3 shallots
• Common spices: Salt, seasoning powder, ground pepper, sugar, MSG, etc.

Instructions:

• Step 1: Prepare ingredients for pork rib mushroom soup:
  • Cut pork ribs into pieces about 4cm long, then wash thoroughly. Boil a pot of water, blanch pork ribs for 4 minutes, then rinse with clean water. Rinse tomatoes thoroughly and cut into wedges. Trim the stems of shiitake mushrooms, wash them clean. Slice shallots thinly.
• Step 2: Cook the pork rib soup:
  • Heat a pot, sauté shallots with 2 tablespoons of cooking oil until fragrant, then add pork ribs and stir-fry until firm.
  • Add some ginger slices, 1 liter of filtered water, 1 teaspoon of salt, and 1/2 teaspoon of sugar, bring to a boil then simmer for about 20 minutes.
  • Then add tomatoes to the pot, cook for another 10 minutes.
  • Finally, add shiitake mushrooms and boil for another 5 minutes. Season the pot with 1/2 teaspoon of seasoning powder, 1/2 teaspoon of sugar, 1/4 teaspoon of ground pepper, stir until the seasonings dissolve, then turn off the heat.
• Step 3: Finished product of pork rib mushroom soup:
  • Ladle the soup into a large bowl and serve hot.

• 50g lotus seeds
• 50g shiitake mushrooms
• 50g reishi mushrooms
• 1/2 carrot
• 100g young tofu
• Cilantro
• Seasonings: Pepper, seasoning powder

Instructions:

• Step 1: Prepare the ingredients:
  • Rinse lotus seeds and drain. If the lotus seeds are not pre-processed, remember to pre-process them to remove bitterness.
  • Wash and peel the carrot, cut into thick slices about 1cm thick.
  • Clean and trim shiitake mushrooms, reishi mushrooms, and cilantro. Finely chop the cilantro.
  • Cut the tofu into bite-sized pieces and set aside.

• Step 2: Cooking the lotus seed mushroom soup:
  • Heat a small pot, add lotus seeds and cold water, bring to a boil then simmer gently until the lotus seeds are soft.
  • Once the lotus seeds are soft, add shiitake mushrooms and reishi mushrooms, and simmer for about 6-7 minutes. Then add the carrot and cook until soft.
  • When the carrot is soft, add tofu, adjust seasoning to taste, and simmer for another 1-2 minutes. Finally, add pepper and chopped cilantro before turning off the heat.
• Finished product:
  • The lotus seed mushroom soup is delicious and worth every effort you put into cooking it. Its enticing aroma and mild flavor make it easy to enjoy with most main dishes. Your family will surely love this dish.

• 250g beef
• 1 carrot
• 1 onion
• 50g chives
• 150g shiitake mushrooms
• 150g oyster mushrooms
• 100g abalone mushrooms
• 100g snow mushrooms
• 50g shiitake mushrooms
• 1 garlic
• 30g sesame seeds
• 2 teaspoons cornstarch
• Seasonings: Seasoning powder, sugar, sesame oil, salt, MSG, oyster sauce...

Instructions:

• Step 1: Preparing ingredients for beef mushroom soup:
  • Peel and finely chop garlic. Wash beef and slice thinly, marinate beef for about 10 minutes with 1/2 teaspoon seasoning powder, 1/4 teaspoon ground pepper, 2 teaspoons sesame oil, 1 tablespoon oyster sauce, 1 tablespoon minced garlic.
  • Clean mushrooms, rinse with diluted salt water, then rinse with cold water, and drain. Tear abalone mushrooms into small pieces. Slice oyster mushrooms lengthwise.
  • Roast sesame seeds until golden and fragrant, then grind into a fine powder.
  • Clean chives and cut into 3cm-long pieces.
  • Wash carrot, peel, and cut into 3cm-long pieces.
  • Peel onion and cut into 1cm cubes.
• Step 2: Cooking beef mushroom soup:
  • Dissolve cornstarch in 3 tablespoons ground sesame seeds. Heat a pot, add 2 teaspoons cooking oil, then add minced garlic and sauté until fragrant. Add beef and stir-fry until cooked.
  • Then pour 1 liter of water into the pot, add all mushrooms and carrots, bring to a boil, then add onions and chives, season with 3 teaspoons of seasoning powder, and mix well.
  • Beef is rich in iron, which supplements blood for the body and prevents anemia. Finally, add the cornstarch mixture with ground sesame seeds to the pot, stir well, wait for the soup to boil, then turn off the heat.
• Step 3: Finished product of beef mushroom soup:
  • Ladle the soup into a large bowl, if you can eat spicy food, add a few slices of chili. The beef mushroom soup is best enjoyed when hot!