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Mushroom and chilli broth

08 October 2015

This Asian broth is extremely quick and easy to make, and is also very low in calories.

Mushroom chilli broth
This is a healthy and warming broth

Preparation time

10 minutes

Cooking time

15 minutes




  • 1 litre vegetable stock or miso* stock 
  • 200g chestnut mushrooms, sliced 
  • 6 spring onions, roughly sliced 
  • 100g broccoli, broken into florets 
  • A few thin slices of fresh red chilli 
  • 2 tbsp chopped fresh coriander 
  • Soy sauce, to season

* Miso soup paste or powder is available from most supermarkets - just follow the instructions on the packet to make 1 litre.


Heat the vegetable stock or miso stock in a large saucepan until simmering, then add the mushrooms, spring onions, broccoli and chilli.

Simmer for 10-15 minutes, then add the coriander.

Season to taste with soy sauce (or use a little salt and pepper), then serve.

Cooking tip

For a more filling soup, add a sachet of pre-cooked (ready-to-wok) noodles just before serving.

Nutritional values per portion

Energy: 42 kcal
Protein: 3.8g
Carbohydrate: 2g, of which sugars 1.3g
Fat: 1.5g of which saturates 0.1g
Fibre: 2.4g
Sodium: 1.2g or equivalent as salt 2.8g

Our thanks to for providing this recipe.

Visit our mushroom recipes page for more great ideas for using mushrooms, or try one of our other Soup and stew recipes.


The opinions expressed are those of the author and are not held by Saga unless specifically stated. The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.