Simple Mushroom Soup

This is one of those recipes that I didn’t make thinking I was going to love it. I certainly didn’t think it was going to become a semi-regular meal in our house. Well, for the first time in my life…I was wrong. We were coming off of a juice cleanse and were trying to eat super clean, healthy and light foods so I made this. It’s actually super filling and satisfying, even if you haven’t just finished a juice cleanse.

Serves 4

• 2 tbsp olive oil
• 250g button top mushrooms, roughly chopped
• 2 tbsp ginger, finely diced
• 2 sprigs spring onion, roughly chopped
• 1 tbsp salt
• 150g oyster mushrooms
• 100g enoki mushrooms
• 400g soft tofu, cut into cubes
• chilis to serve
• herbs of your choice to serve

Method

1. 1. Heat your olive oil into a large pot over medium heat. Add in your button mushrooms, ginger and spring onion. Sauté until lightly browned.
   2. Add in 5 cups of water and 1 tbsp of salt. Let simmer covered for 30-45 minutes or until stock is a rich brown color and fragrant.
   3. Let cool for 15 minutes then strain the stock. Hayden likes to sauté the mushrooms that I strain out and eat them with an egg on toast in the mornings.
   4. One you’re stock has been strained you can return it to the heat and add in your remaining mushrooms and tofu.
   5. Cook just until mushrooms are soft, about 5 minutes.
   6. Serve with herbs and chilis of your choice.