Ginger-scented shrimp and mushroom soup

Prep 5 min
Plus Cooking time: 7 minutes
Makes 6 cups (1.5 L)



2 cups
sliced mixed mushrooms
1-in. piece
ginger, peeled
3 1/2 cups
3 tbsp
white vinegar
2 tsp
340-g pkg
frozen peeled uncooked shrimp
227-mL can
sliced bamboo shoots, drained (optional)
1 tsp
dark sesame oil
green onions, thinly sliced


  • Lightly coat a large saucepan with oil and set over medium-high heat. Add mushrooms. Stir often until lightly browned around edges, 2 to 3 min. Meanwhile, thinly slice ginger. When mushrooms are browned, pour in broth. Stir in ginger, vinegar, soy, sugar and chili-garlic sauce. Bring to a boil over medium-high heat. Boil to develop flavour, about 3 min.
  • Add shrimp and bamboo shoots. Stir occasionally until shrimp turn pink, 2 to 3 min. Remove from heat and stir in sesame oil and onion. Taste and add more chili-garlic sauce and sesame oil, if you wish. Soup will keep well covered and refrigerated overnight. If making ahead to freeze, don’t add shrimp. Defrost and reheat soup, then stir in shrimp.

Cozy up with a big bowl when you need something hot and spicy to vanquish a cold night. Similar to hot ‘n’ sour soup, our satisfying version is full of plump shrimp and silky mushrooms.


Calories 93, Protein 13 g, Carbohydrates 4 g, Fat 2 g, Sodium 772 mg.
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