Light Soup With Mushrooms

Name: Light Soup With Mushrooms
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4 servings
Ingredients: 1 ounce/1 heaped cup dried mushrooms, such as shiitake, porcini or portobello; 3 large plum tomatoes, halved; 1 medium red or yellow onion, peeled and quartered; 1 Scotch bonnet chile, stem off; 1 (1-inch) piece fresh ginger, scrubbed and halved; 1 tablespoon tomato paste; 1 teaspoon bouillon, such as Better Than Bouillion paste, or use light miso (optional); 2 cups mushrooms (oyster or shitake), or use 4 (4-ounce) fish fillets, such as tilapia, catfish or cod, skin on or off, cut into 2-inch cubes; 2 teaspoons kosher salt (preferably Diamond Crystal)

Recipe from Afia Amoako

Adapted by Yewande Komolafe

Published June 5, 2025

Light Soup With Mushrooms — Kelly Marshall for The New York Times. Food Stylist: Rebecca Jurkevich.

Total Time: 1 hour
Prep Time: 10 minutes
Cook Time: 50 minutes
Rating: 4(133)
Comments: Read comments

Impossibly rich but never heavy or thick, light soup is a Ghanaian favorite, made by gently simmering dried fish or meat in a pot, then briefly adding onion, tomato, ginger and chiles to the broth. This version replaces the protein with mushrooms and is endlessly adaptable. You can add any summer vegetable of your choice, such as baby potatoes, spinach, squash or zucchini. If you prefer to add fish, toss in some chunks of a simple white fish at the end of the cooking process. The choice is really yours. —Yewande Komolafe

Featured in: I Was Sidelined by Illness. This Soup Got Me Back in the Kitchen.

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Ingredients

Yield:4 servings

1ounce/1 heaped cup dried mushrooms, such as shiitake, porcini or portobello
3large plum tomatoes, halved
1medium red or yellow onion, peeled and quartered
1Scotch bonnet chile, stem off
1(1-inch) piece fresh ginger, scrubbed and halved
1tablespoon tomato paste
1teaspoon bouillon, such as Better Than Bouillion paste, or use light miso (optional)
2cups mushrooms (oyster or shitake), or use 4 (4-ounce) fish fillets, such as tilapia, catfish or cod, skin on or off, cut into 2-inch cubes
2teaspoons kosher salt (preferably Diamond Crystal)

Ingredient Substitution Guide

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Preparation

Step 1
In a medium pot, add the dried mushrooms, tomatoes, onion, Scotch bonnet chile, ginger and 5 cups water. Bring to a boil, turn the heat to medium. Cook for 12 to 15 minutes or until the tomato skins start to crack and slip off easily when pulled.
Step 2
Remove the tomatoes, onions, ginger and Scotch bonnet (leave the dried mushrooms in the pot), and place in a blender or food processor. Coarsely pulse with 2 cups water, about 1 minute.
Step 3
Strain this mixture back into the pot using a sieve. Press down on the mixture until it’s somewhat dry. Discard what’s left in the sieve. Stir the tomato paste and bouillon, if using, into the pot.
Step 4
Bring to a boil, add the salt and simmer the soup on medium-low heat until thickened but still brothy, 25 to 30 minutes. Skim any foam off the surface. Add the sliced mushrooms (or fish) and cook for 2 to 3 minutes until tender and just cooked through. Taste and adjust salt if necessary.

Ratings

4 out of 5

133 user ratings

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Comments

Su2 weeks ago

Scotch bonnets do have a specific flavor, so a good option would be to add the chile at the beginning and then remove and discard it *instead* of pureeing it with the tomatoes and other aromatics. You could, of course, sub in whatever less potent chile is available to you, to no-doubt delicious but different effect.

Cheryl2 weeks ago

If you use miso instead of bouillon, don’t add it until after the soup has boiled. Boiling destroys valuable nutrients in miso.

Just sayin'2 weeks ago

Many milder chilies. Ask your veg person at the store. But Scotch Bonnets have fruity undertones, so go in that direction.

Pumpkin Ravioli1 day ago

Light and delicious! I will definitely make this again!

donna4 days ago

I used one habenero (seeded and deribbed!) and it was still pretty spicy. Just a heads-up.

Susan5 days ago

So delicious! Could not get scotch bonnet, so I used habanero, seeds and ribs removed. Did not strain. Added red lentils and spinach. Will absolutely make again!

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