Photo: Asian Mushroom Soup Recipe
Ingredients
- 2 tablespoons vegetable oil
- 4 garlic cloves, thinly sliced
- 1 (2-inch piece) fresh ginger, peeled and thinly sliced
- 2 quarts reduced-sodium chicken broth
- 3 tablespoons soy sauce
- 2 tablespoons fish sauce, optional
- 2 portobello mushrooms, caps peeled, cleaned and thinly sliced
- 5-ounces cremini mushrooms, thinly sliced
- 10 small shiitake mushrooms, cleaned and left whole
- Outer leaves of 1 small Napa cabbage or 1/2 large cabbage, leaves roughly torn
- 2 carrots, peeled, cut in 1/2 lengthwise then in 1/2 crosswise, and very thinly sliced
- 2 good handfuls snow peas
- 1 small bunch scallions, thinly sliced
- Dark sesame oil
Directions
Heat the oil in a large saucepan over medium heat and cook the garlic and ginger until browned. Combine the broth, soy sauce, and fish sauce, if using, to the saucepan and bring to a simmer. Add the remaining ingredients except the snow peas, scallions, and sesame oil. Simmer for 20 minutes, and then add the snow peas. Cook for just a few minutes longer, until the snow peas have softened but are still bright green. Add the scallions to the saucepan, remove from heat, and ladle into serving bowls. Drizzle a bit of sesame oil over the top of each serving.
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By justshirley_130...
Atascadero, 43
on October 06, 2011
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We love this soup for rainy days and when one has a cold! We like our food spicey so I add more ginger and some Thai hot sauce or a few pepper flakes. Thanks Dave. I miss your show.
By kslighthouse_11...
Wichita, KS
on February 27, 2011
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I love it. I didn't have any fish sauce, or fresh ginger, used ground ginger instead. It was great. I am thinking of adding a egg to it, sort of like a different spin on egg drop soup. This was great on the cold, rainy day we had today.
By KGuyton
Los Angeles, CA
on November 22, 2010
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Soup came out great! I'm a vegetarian so I used vegetable broth instead of chicken. I also added more ginger at the end. Next time, I'll try adding tofu or seitan.
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