Sometimes I add rice vinegar at the end if it needs some brightness. Just a splash, maybe a teaspoon. Sriracha mixed with the soy sauce makes it spicy, which my husband loves but the kids hate. Leftover chicken from dinner goes in during the last minute. Rotisserie chicken works great for this – just shred it up and throw it in.

Don’t rush the mushroom step. Brown mushrooms taste better than pale ones. It takes about five minutes but it’s worth it. My kids like corn or snap peas added in, but that’s optional. I’ve also tried adding carrots but they take too long to cook so I skip them now. Plus my youngest picks them out anyway.

One thing I learned is to have all your ingredients ready before you start. This comes together fast once you begin and you don’t want to be chopping scallions while your mushrooms burn. I prep everything first and put it in little bowls like they do on cooking shows. Makes me feel professional even though I’m just making soup in my pajamas.