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🍽️ Asian-style Mushroom Soup

145 kcal · 30 min · 4 servings

Ingredients

• 3 cm fresh ginger
• 1 clove garlic
• 1 stalk lemongrass
• 3 spring onions
• 1 red chili pepper
• 400 g mixed mushrooms (e.g. shiitake, enokitake, king oyster, oyster mushrooms)
• soybean oil
• 800 ml poultry broth
• 1 lime juice
• 2 tbsp light soy sauce
• 1 tbsp oyster sauce
• pepper (from the mill)
• 2 tbsp light sesame seeds
• coriander leaves (for garnishing)

Instructions

1. 1. Peel the ginger and the garlic.
2. 2. Slice the ginger and the garlic thinly.
3. 3. Wash the lemongrass.
4. 4. Remove the tough outer layers from the lemongrass.
5. 5. Finely chop the lemongrass.
6. 6. Wash the spring onions.
7. 7. Cut the spring onions into thin strips.
8. 8. Wash the chili pepper.
9. 9. Halve the chili pepper lengthwise.
10. 10. Remove the seeds from the chili pepper.
11. 11. Finely chop the chili pepper.
12. 12. Clean the mushrooms.
13. 13. Wipe the mushrooms with a kitchen towel.
14. 14. Cut the mushrooms into small pieces if necessary.
15. 15. Heat 2 tablespoons of oil in a pot.
16. 16. Sauté the garlic, lemongrass, spring onions, and ginger.
17. 17. Add the mushrooms.
18. 18. Sauté the mushrooms briefly.
19. 19. Pour in the broth.
20. 20. Simmer the soup over medium heat for about 5 minutes.
21. 21. Season the soup with lime juice.
22. 22. Season the soup with soy sauce.
23. 23. Season the soup with oyster sauce.
24. 24. Season the soup with pepper.
25. 25. Sprinkle sesame seeds over the soup.
26. 26. Garnish the soup with coriander.
27. 27. Serve the soup.

Nutrition per serving

• kcal: 145
• Protein: 9 g · Fett/Fat: 7 g · Carbs: 12 g