Asian Mushroom Soup

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  • Yield: 8 to 10 servings
  • Nutrition Info
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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


  1. 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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