- 1 tbsp olive oil - 4 garlic cloves, minced - 1 tbsp freshly grated ginger - 4 cups chicken broth - 4 oz shiitake mushroms - 1 tbsp soy sauce

Heat olive oil in large stockpot or Dutch oven over medium heat. Add garlic and ginger, and cook, stirring frequently, until fragrant, about 1-2 min

Whisk in chicken broth, mushrooms, soy sauce, and 3 cups water

Bring to a boil, reduce heat and simmer until mushrooms have softened, about 10 min