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 TeresaGone2Beach
Orange County, CA
on June 08, 2012
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My Japanese husband LOVES this soup! I use all sorts of greens for this recipe, not necessarily cabbage. As long as you get the base for the soup in right, you can use any green or mushroom. Add noodles and/or tofu. Yumm!
By Samantha1433
on June 03, 2012
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Was pretty good. It would def be better with either tofu or some type of noodle.
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.
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