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Asian Mushroom Soup
Asian Mushroom Soup
- Yield: 8 to 10 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 125
- Total Fat
- 6 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 0 milligrams
- Sodium
- 975 milligrams
- Carbohydrates
- 14 grams
- Dietary Fiber
- 4 grams
- Protein
- 7 grams
- Sugar
- 6 grams
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- Yield: 8 to 10 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 125
- Total Fat
- 6 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 0 milligrams
- Sodium
- 975 milligrams
- Carbohydrates
- 14 grams
- Dietary Fiber
- 4 grams
- Protein
- 7 grams
- Sugar
- 6 grams
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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