Easy Chinese Button Mushroom Soup

Name: Easy Chinese Button Mushroom Soup
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 8 oz button mushrooms; 4 cup water; 2 tbsp vegetable oil; 1 1/2 tsp light soy sauce; salt; 2 tbsp cornstarch; 1/2 cup cilantro; 1 scallion

This Chinese-style button mushroom soup is light, savory, and full of deep mushroom flavor from a simple pan-searing technique. With soy sauce, fresh cilantro, and scallions, it comes together quickly for a comforting bowl that tastes far richer than its short ingredient list suggests.

Servings4 Portions

Prep Time5 Mins

Cook Time15 Mins

Difficulty

Easy

Ingredients

button mushrooms
8 oz
water
4 cup
vegetable oil
2 tbsp
light soy sauce
0.5 tsp
salt
cornstarch
2 tbsp
cilantro
0.5 cup
scallion
1

Step-by-Step Instructions

Clean the button mushrooms well and pat them completely dry. Remove the stems from the caps, keeping both parts for the soup.

Heat a medium soup pot over medium-high heat until hot. Add the vegetable oil, then arrange the mushroom caps in a single layer with the hollow sides facing up. Add the stems around them.

Lower the heat to medium and let the mushrooms cook undisturbed until the caps are browned and their natural juices collect inside, about 5 to 7 minutes. Check that the stems are browning as well, but avoid stirring too early so the mushrooms develop a deeper flavor.

Pour in the water and light soy sauce. Bring the soup to a boil, then cover, reduce the heat to medium-low, and simmer for 5 minutes.

Taste and season with salt as needed. If using the cornstarch, mix it with a small amount of cold water until smooth, then stir the slurry into the soup and simmer for about 30 seconds, just until lightly thickened.