Asian-Style Mushroom Soup

Apologies for the stock photo – I seriously regret not taking a picture of her home made soup

This recipe works best with a chicken or beef stock (boo from us vegetarians), however, it can be made with vegetable stock too, and I absolutely love it.

A little back story on this soup, my room-mate is Chinese; she was born there and moved to the States when she was little. I won´t say any more because she is big on her privacy, however, when she is in the mood for something comforting, she whips up some great dishes that I have only had in restaurants. This soup is one of them. She makes it so fast and she even makes one pot for her with chickens stock and another for me made with vegetable stock. This gesture is something that does not go unnoticed as a vegetarian.

I suggest sing the Woolies organic stock for this recipe, whether you use the chicken or the vegetable flavour, the quality is definitely noticed.


  • 500ml Woolies organic chicken or vegetable stock
  • 1 packet of ´´exotic´´ mushrooms (this includes oyster mushrooms shitake and shimenji mushrooms)
  • 1 tomato
  • 1 cup of baby spinach
  • 1 packet of rice vermicelli


Cook the vermicelli according to the packet instructions.

In a small pot bring the stock to a rapid boil.

Add in thickly cut tomato chunks and whole baby spinach leaves.

Chop the mushrooms into small pieces and add into the stock.

Cook the soup for ten minutes on high heat.

Serve immediately with the rice vermicelli in a big bowl.

Optional extras include; cabbage, spring onions, fresh chilli and peas.

I always add in Harissa paste to my soup for a little extra kick.

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