Mushroom and Ginger Soup

Mushroom and Ginger Soup

November 29, 2016
2 Reviews (5.00 out of 5)
Mushroom and Ginger Soup for diverticulitisMushroom and Ginger Soup for diverticulitis
Serves 4

An Asian inspired soup with garlic and ginger may become a new favorite.


  • 2 Teaspoons
    vegetable oil
  • 3
    garlic cloves, crushed
  • 1 Tablespoon
    fresh ginger, grated
  • 4 Ounces
    white mushrooms, sliced
  • 4 Cups
    vegetable broth
  • 1 Teaspoon
    low sodium soy sauce
  • 4 Ounces
    bean sprouts
  • 4 Ounces
    whole wheat thin pasta
  • 4 Tablespoons
    fresh cilantro


  1. Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain.

  2. In a large soup pot, heat oil over medium-high heat. Add garlic, ginger and mushrooms. Stir until softened, about 3-4 minutes.

  3. Add vegetable stock and bring to boil. Add soy sauce and bean sprouts and continue to cook until tender.

  4. To serve, place cooked noodles in individual bowls and ladle soup on top. Garnish with fresh cilantro

2 reviews for Mushroom and Ginger Soup

  1. Debra Cox


    Love ginger and mushrooms too!! Ginger seems to calm down my digestion problems!

  2. Sheryl M


    Loved it! Calmed my stomach immediately. I also added 5 prawns and more mushrooms. I’m in a flare up and felt like I need protein. I will make again.

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