Mushroom Soup
Hawker • Singapore
How to Make Mushroom Soup (Traditional & Healthy Version)
Mushroom Soup is an enduring favourite in Singapore's diverse food landscape, appearing in kopitiams, hawker centres, and modern cafés alike. While the dish draws inspiration from global culinary influences, Singaporean Mushroom Soup has evolved into a unique staple, thanks to local ingredients and fusion twists. Hawker stalls often serve this creamy yet light soup alongside crusty bread or kaya toast, making it a comforting lunch option for both vegetarians and meat-lovers. The taste is earthy, umami-rich, and aromatic, with mushrooms such as shiitake and button varieties commonly used. Singaporeans appreciate this soup for its balance of flavours and the way it showcases locally grown produce. This recipe offers a health-conscious, vegetarian version that is lighter on cream but full on taste—perfect for those tracking calories or looking for a nutritious, satisfying meal. Its easy preparation makes it popular among busy Singaporeans who value wholesome, home-cooked food, and its versatility means you can find it in both humble kopitiams and trendy fusion eateries.
Ingredients(for 1 typical kopitiam bowl)
- 200g Fresh button mushrooms (or local shiitake (xiang gu))
- 1 small Yellow onion (finely chopped)
- 2 cloves Garlic (minced)
- 1 tablespoon Olive oil (or canola oil)
- 500ml Low-sodium vegetable stock (homemade or store-bought)
- 1 teaspoon Fresh thyme (optional, for aroma) - optional
- 1/4 teaspoon Black pepper (freshly cracked)
- 1/4 teaspoon Salt (to taste)
- 100ml Low-fat milk (or oat milk for vegan)
- 1 stalk Spring onion (finely sliced, for garnish) - optional
Instructions
- 1
Clean and slice the mushrooms thinly. Finely chop the onion and mince the garlic.
5 minutes
Use a damp cloth to wipe mushrooms instead of washing to retain their flavour.
- 2
Heat olive oil in a large pot over medium heat. Sauté onions for 2 minutes until translucent, then add garlic.
4 minutes
Keep heat moderate to prevent burning and preserve nutrients.
- 3
Add sliced mushrooms and cook for 5 minutes until softened and fragrant.
5 minutes
Stir frequently to ensure even cooking and maximum umami extraction.
- 4
Pour in the vegetable stock, add thyme if using, and bring to a gentle boil. Reduce heat and simmer for 7 minutes.
7 minutes
Simmering deepens the mushroom flavour—don’t rush this step.
Why This Dish is Healthy
Opting for plant-based ingredients and minimizing cream makes this Mushroom Soup a heart-healthy and waistline-friendly meal. It's naturally low in calories, saturated fat, and cholesterol. The use of fresh vegetables and herbs boosts the vitamin and mineral content, supporting overall wellness. This recipe fits well into a calorie-controlled, balanced Singaporean diet, ideal for those managing weight or seeking nutrient-dense meals.
This Mushroom Soup is packed with nutrients from fresh mushrooms, which are a great source of B vitamins, selenium, potassium, and antioxidants. Using low-fat milk and minimal oil keeps the fat content low while providing a creamy texture. Vegetable stock adds depth without extra calories or sodium. The soup is high in dietary fibre, supports immune function, and contains plant-based protein, making it a wholesome choice for vegetarians and those seeking a balanced diet.
Pro Tips
- 💡Tip 1: Sauté mushrooms until golden for deeper umami flavour.
- 💡Tip 2: Use a mix of mushroom types (button, shiitake) for complexity.
- 💡Tip 3: Add a dash of white pepper for a traditional kopitiam kick.
Storage & Serving
Cool leftovers to room temperature, then store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of milk or stock if needed to restore creaminess.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 90.0 kcal |
