Mushroom-Ginger Soup with Roasted Garlic Custards

Preparation info

  • Difficulty


  • Serves


Appears in

Cooking One on One

Cooking One on One

By John Ash

Published 2004

  • About

I love this soup. You can serve it without the custard, but with it, it becomes something very special (that means “impressive”), but still easy to do. If you have stock from Ginger-Poached Chicken, it would add great depth of flavor here; you might then want to cut the amount of additional ginger unless you’re a ginger freak like me.


  1. 2 tablespoons olive oil
  2. 1 pound fresh shiitake mushrooms, cleaned, stems discarded, thinly sliced
  3. 3 large garlic cloves, peeled and slivered
  4. 3 tablespoons peeled and finely slivered fresh ginger
  5. 8 cups homemade chicken or vegetable stock or your favorite canned broth
  6. 3 cups lightly packed watercress leaves, coarse stems discarded
  7. 2 teaspoons hot pepper sesame oil, or to taste
  8. Salt and freshly ground pepper
  9. Roasted Garlic Custards
  10. 3 green onions, sliced thinly diagonally on the bias (white and green parts)
  11. 1 package (3 ounces) fresh enoki mushrooms, rinsed and ends trimmed
  12. 3 tablespoons finely slivered nori (dried seaweed) strips (optional)


In a soup pot, heat the olive oil and sauté the shiitakes, garlic, and ginger over medium-high heat until the mushrooms just begin to color, about 5 minutes. Add the stock and bring to a boil. Immediately reduce the heat and stir in the watercress and hot pepper sesame oil. Taste and season with salt and pepper. Ladle the soup into wide bowls. Run a knife around the side of each custard to release it. Carefully place it in the center of each soup bowl. Garnish with green onions, enoki mushrooms, and nori strips, if desired, and serve immediately.