| Prep: 15 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 150 | 8g | 1g | 14g |
| sugars | fibre | protein | salt |
| 4g | 5g | 6g | 1.1g |
As winter slowly casts its beautiful but chilly kiss, my Cuban-Spanish senses naturally seek warmth in the form of food. In my flavorful kitchen this season, an unlikely but heavenly duo takes center stage. Ladies and gentlemen, raise your spoons for a culinary masterpiece that in itself is a symphony of flavors: The Soybean and Mushroom Soup. The simplicity and heartiness of this recipe, with its clever combination of eastern soybeans and earthy mushrooms, is a perfect non-dancer in the otherwise zealous Cabana of my ordinary Tapas and Mojitos.
The Magic Dance of Flavors
The Soybean and Mushroom Soup, my friends, is more than just a vegetable-based soup. It’s a celebration of how two distinct worlds – the mild, subtle flavor of soybeans and the robust umami earthiness of mushrooms – come together to create a gastronomic ballet. Indeed, it’s positively spellbinding, like the passionate Flamenco steps I teach my students at the dance studio. The balance of flavor here is impeccable, from the zing of fresh garlic and onion, the savory notes of soy sauce, the rich and satisfying base of chicken broth – all coming together in a savory swirl that reminds me of a warm, inviting, family-sized paella.
All the Right Moves… For Your Health!
This isn’t just a taste spectacle, mind you. This soup packs an impressive punch of health benefits. The star ingredient, soybeans, are famously rich in protein and fiber, making them ultra hearty and satisfying. Moreover, they also contain various vitamins, minerals and beneficial plant compounds. The mushrooms, on the other hand, are renowned for their health benefits including boosting the immune system and are a great source of B-Vitamins. This soup is a prime example of how delicious food can also be really good for you, Mediterranean diet style.
Served alone or alongside a fresh crunchy salad or a warm loaf of multigrain bread, this Soybean and Mushroom Soup is an inviting and comforting dish. It feels like a warm hug on a winter’s day – nourishing, nurturing, and reminding me of the joys of preparing food that gives warmth, not just to the stomach but to the soul.
What You’ll Need
- 1 cup shelled fresh soybeans
- 6 cups chicken broth
- 1 cup shiitake mushrooms, chopped
- 1 cup button mushrooms, chopped
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon cooking oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Method
Step One
Start by heating the cooking oil in a large saucepan over medium heat. Once the oil is hot, add the finely chopped onion and minced garlic to the pan. Sauté them until the onions are tender and the garlic is fragrant.
Step Two
Next, add the chopped shiitake and button mushrooms to the saucepan. Continue to sauté them with the onions and garlic until the mushrooms are cooked down and have released their juices.
Step Three
When the mushrooms are ready, add the shelled fresh soybeans to the pan. Sauté for another 2-3 minutes, allowing the soybeans to become tender and start to soak up the flavors of the onion, garlic, and mushrooms.
Step Four
Now, pour the chicken broth into the saucepan. Also add the soy sauce, salt, and black pepper. Stir everything together to combine.
Step Five
Bring the mixture to a boil, then reduce the heat for the soup to simmer. Let it cook for about 15-20 minutes, stirring occasionally, until the soybeans are fully cooked and the flavors have melded together.
Step Six
Finally, give your soup a taste and adjust the seasoning as needed. Then, serve it hot, and enjoy your homemade Soybean and Mushroom Soup!
