Asian Mushroom Soup

Total Time
45 min
25 min
20 min
Add more or less hot sauce depending on how much heat you can handle.


toasted sesame oil

1 tsp

minced ginger

1 Tbsp

garlic clove(s)

2 medium 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(s)

8 oz, sliced

fresh shiitake mushroom

4 cup(s), sliced

canned water chestnut(s)

8 oz, drained, sliced

uncooked bok choy

4 head(s), baby variety, roughly chopped

uncooked carrot(s)

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

snow peas

1 cup(s)

uncooked scallion(s)

cup(s), 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

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