Photo of Asian Mushroom Soup by WW

Asian Mushroom Soup

Total Time
45 min
25 min
20 min
This soup tastes like it's been simmering on the stovetop for hours, but all you need is 45 minutes to get it on the table. It features a ton of different kinds of vegetables, from mushrooms to water chestnuts, bok choy, carrots, snow peas, and scallions. They're flavored with an irresistible combination of ginger, garlic, chicken broth, fish sauce, soy sauce, and sambal oelek. Add more or less hot sauce depending on how much heat you and your guests can handle. You can also use whatever veggies you have on hand, from spinach to kale and celery, if you're looking to use some things up.


Toasted sesame oil

1 tsp

Minced ginger

1 Tbsp


2 clove(s), minced

Sambal oelek

1 tsp, or to taste

Fat free chicken broth

4 cup(s)


2 cup(s)

Low sodium soy sauce

2 Tbsp

Fish sauce

1 Tbsp

Cremini mushroom

8 oz, sliced

Shiitake mushroom

4 cup(s), sliced, sliced

Canned water chestnuts

8 oz, drained, sliced

Baby bok choy

4 head(s), roughly chopped


1 cup(s), cut in matchsticks (plus extra for garnish)

Snow peas

1 cup(s), whole


cup(s), chopped, chopped (plus extra for garnish)


cup(s), chopped (plus extra for garnish)

Fresh lime juice

1 Tbsp


  1. Heat oil in a large soup pot over low heat. Add ginger, garlic, and sambal oelek; cook, stirring frequently; 1-2 minutes.
  2. Add broth, water, soy sauce and fish sauce; stir and bring to a boil over high heat. Reduce heat to low and stir in mushrooms and water chestnuts; simmer, covered, 15 minutes.
  3. Add bok choy, carrots and snow peas; stir and cook until vegetables are tender, 5 minutes.
  4. Stir in scallions, cilantro and lime juice. Serve garnished with carrots, scallions and cilantro and a dash of sambal oelek, if desired.
  5. Serving size: 1 c