I’m getting really fed up with this weather. I know there’s nothing more boring than talking about the weather; it’s a conversation reserved for awkward run-ins with semi-acquaintances and bad first dates. And anyway, I chose to live in Boston, remember? But ya’ll.
I’m thrilled to see 25 degrees today. Thrilled. I’ve completely given up on looking cute. The only thing you can see when I leave my building is a small sliver of skin that shows my watering eyes. My productivity has shrunk to things I can get done at home, in my car, or at work. That means I work, I drive home, I sit. 6 degrees, but “feels like” 14 below all feels cold to me, and I don’t like it.
We’re supposed to get snow tonight, so that at least makes this cold weather a little more bearable.
That, and really good, really flavorful, really healing soups. Snow and soup are all that’s holding me together now, and I’m sure that I’ll hate the snow in the morning.
I’m pleasant today, aren’t I?
Let’s make soup!
I hesitate to even call this a recipe, it’s so easy. Theres no sautéing, minimal chopping, and it’s done in 15 minutes.
Start with 4 cups of chicken stock or broth, then add a tablespoon of soy sauce.
Next, grate or mince some fresh ginger. You’ll need about a teaspoon.
Then smash and mince or grate a clove of garlic and throw that in the pot too.
Bring that all to a boil, then slice some cremini mushroom caps really, really thin. Like as thin as you can go.
When the broth is boiling, add the mushrooms.
Let that cook for about 10 minutes, until the mushrooms are soft. Meanwhile, mix together some cornstarch and water. I know I just said in my previous post that I’m not a big fan of cornstarch. I also know that my previous post was mushroom soup-y. I promise I eat more than wet mushrooms.
Sorry I said wet mushrooms.
Anyway, add that cornstarch mixture to the broth and stir to combine.
Let it cook a few minutes more, until slightly thickened and glossy looking.
Taste for seasonings and adjust if necessary; I added a bit more soy sauce because I love the stuff, but you could add more ginger, some black pepper, or even some sriracha to spice it up a bit.
Serve this soup in bowls with some fresh chopped scallions on top.
This soup was perfect for a cold winter night. The garlic and ginger give the broth such a wonderful bite, while the mushrooms and soy sauce give it a nice earthiness.
It was sort of reminiscent of the type of soup you get at a hibachi restaurant, mixed with Thai Tom-Yum soup, with a dash of hot and sour soup, all rolled into one. It’s definitely not any of those, but it’s tasty. And that’s all that matters.
It’s completely fat free, and at about 80 calories a serving, you’ll definitely want to pair this with something else. May I suggest grilled chicken with some sort of soy sauce-based glaze? Or maybe broiled fish. I say this because I ate this, enjoyed it, was full for about 1 hour, then was absolutely starving. It’s good enough to stand alone, but unfortunately, for me at least, not hearty enough.
However, I will definitely make this again, if only for its simplicity and dynamite flavor. I can’t think of anything I’d want more when the weather “feels like” -16. Whatever that means.
Here’s the recipe!
Mushrooms in Ginger Garlic Broth
- 4 cups chicken stock or broth
- 1 tablespoon soy sauce
- 1 teaspoon minced or grated fresh ginger
- 1 clove garlic, minced or grated
- 1 pint mushrooms, stems removed and sliced very thin
- scallions, for serving
- Bring the broth to a boil in a medium saucepan. Add the soy sauce, garlic, and ginger. Let cook for about 5 minutes. Add mushrooms and reduce heat and cook for 10 more minutes, until mushrooms are soft. Taste for seasonings and adjust if necessary.
- Serve with chopped scallions, your favorite hot sauce, or any other toppings you’d like!
I love a 2-step recipe.
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