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My unfailing solution for bland soup is to add a tablespoon of Greek style natural yoghourt to each bowl just before serving. This lifts any soup to another dimension and is healthy. Top that with freshly chopped chives for presentation.


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Is slow cooking in an oven safe with long cooking times might be relevant or even, for this task, a viable method. An oven offers some thermal buffering even if the heating element cycles, and can be monitored with an oven thermometer. Bringing the contents to the same temperature the oven is set to before putting them in might help.


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If you are microwaving the soup, this will degrade capsaicine extremely quickly as it heats up quicker than other organics in the microwave and is very volatile and will evaporate.


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The recipe strikes me as odd because the aromatics (chili, ginger, probably the mushrooms too but the authors intent is unclear there) would usually be fried in oil or fat, and then diluted/deglazed with the stock. That would diffuse the heat into the soup from the chilies. And then, you can add in further raw chopped peppers only towards the end of cooking, ...



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