Light Soup With Mushrooms

Published June 5, 2025

Recipe Overview

• Total Time: 1 hour

• Prep Time: 10 minutes

• Cook Time: 50 minutes

Ingredients

• 1 ounce (1 heaped cup) dried mushrooms (shiitake, porcini, or portobello)

• 3 large plum tomatoes, halved

• 1 medium red or yellow onion, peeled and quartered

• 1 Scotch bonnet chile, stem removed

• 1 (1-inch) piece fresh ginger, scrubbed and halved

• 1 tablespoon tomato paste

• 1 teaspoon bouillon (e.g., Better Than Bouillion) OR light miso (optional)

• 2 cups mushrooms (oyster or shiitake, sliced) OR 4 (4-ounce) fish fillets (tilapia, catfish, cod), skin on/off, cut into 2-inch cubes

• 2 teaspoons kosher salt (preferably Diamond Crystal)

• 5 cups water (plus 2 cups for pureeing)

Preparation Instructions

Step 1: Simmer Aromatic Base

In a medium pot, combine dried mushrooms, halved tomatoes, quartered onion, stemless Scotch bonnet chile, halved ginger, and 5 cups water. Bring to a boil over high heat, then reduce to medium and simmer uncovered for 12–15 minutes. The soup is ready when tomato skins crack and slip off easily when gently pulled.

Step 2: Puree Aromatics

Using a slotted spoon, carefully remove the tomatoes, onion, ginger, and Scotch bonnet chile from the pot (reserve the dried mushrooms in the pot). Transfer these ingredients to a blender or food processor, add 2 cups of water, and pulse until coarsely pureed (avoid over-blending for texture). This should take approximately 1 minute.

Step 3: Strain and Season Base

Strain the blended mixture back into the pot through a fine-mesh sieve, pressing down with a spoon or ladle to extract all liquid (discard the solids in the sieve for composting). Stir in the tomato paste and bouillon (if using) until fully dissolved.

Step 4: Simmer and Add Proteins

Bring the soup base to a boil over high heat, then add the kosher salt. Reduce heat to medium-low and simmer uncovered for 25–30 minutes, stirring occasionally, until the soup thickens slightly but remains brothy. Skim any surface foam during this time.

Add the prepped mushrooms (sliced oyster/shiitake) or fish cubes. Cook for 2–3 minutes until mushrooms are tender or fish is just cooked through (fish should flake easily with a fork). Taste and adjust salt if necessary.

Tips & Variations

• Heat Adjustment: For reduced spiciness, remove the Scotch bonnet after Step 1 and discard (instead of pureeing). Substitute with milder chilies (e.g., serranos) for a different flavor profile.

• Miso Substitution: If using miso, add it after boiling (boiling destroys miso’s nutrients).

• Umami Boost: Rehydrate 1 ounce dried porcini in warm water for 15 minutes and add to Step 1 for deeper flavor.

• Fish Prep: Ensure fish cubes are 2 inches for even cooking; skin-on fish adds texture.

Reader Feedback

• Private Note: "Scotch bonnets add fruity heat, but a milder chile (e.g., poblano) works too. For less spiciness, remove the chile before pureeing."

• Negative Review: "This soup was too spicy even after adjustments. Try reducing chile intensity or omitting it entirely."

Note: Adjust seasonings based on personal taste and ingredient availability. The key is balancing tomato sweetness with aromatic depth.