In a large pot, heat a tablespoon of oil over medium heat. Add your chopped onions and mushrooms, stirring frequently for about 5–7 minutes until they become tender and fragrant.

Pour in 4 cups of chicken or vegetable broth, depending on your preference. Add 2 tablespoons of soy sauce and a few slices of fresh ginger to the pot. Stir to combine the ingredients.

Once boiling, reduce the heat to low, allowing the broth to simmer uncovered for about 60 minutes.

If you prefer a clearer broth, set a fine mesh strainer over a large bowl. Carefully pour the soup through the strainer to remove the solid bits.

Ladle the hot soup into bowls and garnish with freshly sliced mushrooms and chopped green onions.