Vietnamese Forest Mushroom Soup

Ingredients

• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 200g tràm mushrooms, sliced 200g tràm mushrooms, sliced
• 100g oyster mushrooms, sliced 100g oyster mushrooms, sliced
• 100g shiitake mushrooms, sliced 100g shiitake mushrooms, sliced
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 thumb-sized ginger, sliced 1 thumb-sized ginger, sliced
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 teaspoon sugar 1 teaspoon sugar
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro and green onions for garnish Fresh cilantro and green onions for garnish

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 4g, 0.5g
• Carbohydrates (total, sugars): 18g, 4g
• Protein: 6g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the minced garlic and sliced ginger, and sauté until fragrant.
2. 2.
   Add the sliced mushrooms to the pot and cook for 5 minutes, until they start to soften.
3. 3.
   Pour in the vegetable broth and add the bruised lemongrass stalks. Bring the soup to a boil, then reduce the heat and let it simmer for 15 minutes to allow the flavors to meld together.
4. 4.
   Stir in the fish sauce and sugar, and season with salt and pepper to taste.
5. 5.
   Remove the lemongrass stalks from the soup before serving.
6. 6.
   Ladle the soup into bowls and garnish with fresh cilantro and green onions.
7. 7.
   Serve hot with steamed rice and Vietnamese condiments on the side.

Treat your ingredients with care...

• Tràm mushrooms — Make sure to clean the mushrooms thoroughly before slicing. If tràm mushrooms are not available, you can substitute with other wild mushrooms like porcini or chanterelles.
• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife. This helps release the aromatic oils and flavors into the soup.

Tips & Tricks

• For a heartier version, you can add tofu or thinly sliced chicken to the soup.
• If you prefer a spicier soup, add a few slices of fresh chili or a drizzle of chili oil.
• To enhance the umami flavors, you can add a splash of soy sauce or mushroom sauce to the soup.
• If you can't find fresh lemongrass, you can use lemongrass paste or dried lemongrass powder as a substitute.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Serving advice

Serve the Vietnamese Forest Mushroom Soup as a light appetizer or alongside a main course. It pairs well with steamed rice and can be enjoyed with Vietnamese condiments such as fish sauce, chili, and lime. Garnish with fresh cilantro and green onions for added freshness.

Presentation advice

Present the Vietnamese Forest Mushroom Soup in individual bowls, allowing the vibrant colors of the mushrooms to shine through the clear broth. Garnish with a sprig of fresh cilantro and a sprinkle of green onions for an appealing touch. Serve with a side of steamed rice and Vietnamese condiments for a complete and visually pleasing meal.