Published April 5, 2023 Chef Nick has many specialties, one of which happens to be soups and broths. He is a master at nailing down rich, fully body, flavorful broths which of course is foundational to staples like soup, curry, and even rice dishes. This Mushroom Steak Soup is light, protein-packed, and easy to make for a nourishing weeknight meal. What really jazzes up this soup’s flavor profile is the homemade broth. Because let’s be honest, homemade broth is always 10x better than store-bought stock. This recipe features a made-from-scratch broth with ingredients like ginger, garlic, coconut aminos, and fish sauce that come together to add an element of umami to this dish. Let’s dig into exactly how to prep this Mushroom Steak Soup: Nick's Mushroom & Steak Soup PREP TIME 20 min COOK TIME 1 hour TOTAL TIME 1.2 hrs SERVES 3 Print Ingredients 1 bunch cilantro Chili oil ¼ fresh chopped ginger 1 medium bok choy 1 green bellpepper 12 oz whole baby bella mushrooms 1 onion 1 head of garlic Roughly 50oz of water 1 lb Top Sirloin 2 jalapenos 1 tbsp of coconut aminos ½ tbsp of fish sauce 1 tbsp of rice vinegar Salt For the meat: Season your meat with salt and chili oil Sear for 1.5 mins on each side in the pot (pot on medium/high heat) Pull off the meat and let it rest while you start working on the broth in the same pot (the meat juice adds a lot of flavor to the pot) Once the meat cools, slice it as thin as possible (set aside). The meat will be added to the broth at the very end and will continue to cook in the hot broth For the broth: Chop mushrooms into thin slivers and set aside Roughly chop bok choy, cilantro, and jalapenos (without seeds) — set these ingredients aside. These will go in as toppings once you serve the mushroom broth Chop up your ginger, green pepper, onions, and garlic Add the ginger to the pot and allow it to get fragrant Add green peppers until they get slightly soft Add onions until soft (be sure not to burn the ingredients and stir repeatedly) Add garlic last (do not burn the onions or garlic) Add condiments – fish sauce, rice vinegar, and coconut aminos Let the vinegar and condiments cook off a bit before adding the water Scrape the pot as you add the water Bring to a boil for roughly 10 minutes Strain out the solid so that you are left with just broth Reincorporate the strained broth into your pot and add the mushrooms Turn the heat to low and cook for up to 30 minutes Right before serving, bring the broth to a boil and serve in a bowl Add your toppings (meat, bok choy, cilantro, jalapenos) to the HOT plated broth. The meat will cook a bit in the broth and the vegetables will soften And if you’re looking for more soup inspo from Chef Nick, be sure to check out his mouth-watering Coconut Curry Chicken Soup and famous Breakfast Soup.