Mushroom Chilli Broth

This easy oriental-style soup can be made in just a few minutes! And it’s low calorie, healthy and sustaining too…

Prep time: 10 minutes
Cook time: 15 minutes



1 litre vegetable stock or miso* stock
200g chestnut mushrooms, sliced
6 spring onions, roughly sliced
100g broccoli, broken into florets
A few thin slices of fresh red chilli
2 tbsp chopped fresh coriander
Soy sauce, to season


1.      Heat the vegetable stock or miso stock in a large saucepan until simmering, then add the mushrooms, spring onions, broccoli and chilli.

2.      Simmer for 10-15 minutes, then add the coriander.

3.      Season to taste with soy sauce (or use a little salt and pepper), then serve.

Cook’s tip: To make the soup more filling, add a sachet of pre-cooked (ready-to-wok) noodles just before serving.

*You can buy miso soup paste at most supermarkets – just follow the pack guidelines to make up 1 litre.

Recipe and image courtesy of The Mushroom Bureau

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