Really Easy & Tasty Mushroom & Ginger Soup

This week was Children’s Day Week. Why a week? Because my boy seemed to be partying in school every day.

Just yesterday, we had a sort of Amazing Race with the kiddo around the plaza where the childcare center is. Parents were invited to race with their kids to solve puzzles and thereafter to win ourselves a Children’s Day gift. I thought this was really very well-intentioned and effortful and I wasn’t expecting I would enjoy it so much. The most joyful eperience I had was when he jumped on me the moment he saw me in school. That made all the tiredness and pain at work melt away immediately.

Naturally, such amazing races are for the parents to compete against each other, and for the children to enjoy the fruits of the parents’ labour. He had all the fun sliding down the slide at the playground, jumping through the obstacle course while I had to locate the pit stops and solve the puzzles. I had a chance to peep into his routine at school and to see how well he is adapting to the new environment. I think he’s faring very well so far and I’m really proud of him.

Cheers to a better childhood for him, and how else than to cook something nice and healthy for his meal? Something light yet packed with flavours. Serve this with rice for a simple and light meal at anytime of the day.


  • Oil: 1 tbsp
  • Old ginger: 1.5″, julienned
  • Water: 1 liter
  • Chicken stock cube: 1
  • Oyster sauce: 2 tbsp
  • Sugar: 1/2 tsp
  • Shiitake mushroom: 10, thinly sliced
  • Golden oyster mushroom: 6, sliced
  • Baby corn: 10, halved
  • Salt: 1/2 tsp
  • White pepper: 1/2 tsp


  1. Heat oil in wok. Add ginger and fry for 30 sec.
  2. Add water, chicken stock cube, oyster sauce and sugar. Simmer for 10min.
  3. Add mushrooms and baby corns. Simmer for another 5min till tender.
  4. Add salt and white pepper to taste.
  5. Serve hot as side dish.

4 persons

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