MUSHROOM SOUP ASIAN RECIPES

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ASIAN MUSHROOM SOUP RECIPE | DAVE LIEBERMAN | FOOD NETWORK



Asian Mushroom Soup Recipe | Dave Lieberman | Food Network image

Provided by Dave Lieberman

Categories     side-dish

Yield 8 to 10 servings

Number Of Ingredients 14

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

Steps:

  • 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.

Nutrition Facts : Calories 125, FatContent 6 grams, SaturatedFatContent 1 grams, CholesterolContent 0 milligrams, SodiumContent 975 milligrams, CarbohydrateContent 14 grams, FiberContent 4 grams, ProteinContent 7 grams, SugarContent 6 grams

ASIAN MUSHROOM SOUP RECIPE | ALLRECIPES



Asian Mushroom Soup Recipe | Allrecipes image

Assorted mushrooms, vegetables, chicken, and noodles mingle well in this hearty and healthy soup.

Provided by USA WEEKEND columnist Jean Carper

Categories     Soups, Stews and Chili Recipes    Soup Recipes    Noodle Soup Recipes

Yield 6 servings

Number Of Ingredients 13

4 cups fat-free, reduced-sodium chicken broth
3 tablespoons reduced-sodium soy sauce
2 teaspoons grated fresh ginger
3 garlic cloves, crushed
3 cups assorted mushrooms, sliced (I like white buttons, oyster, shiitake, portobello and crimini; if using shiitake, discard stems)
3 cups white cabbage, cut in wedges
1 cup thinly sliced carrots
2 cups chicken breast, shredded
2 cups fresh udon noodles (or substitute cooked linguine)
1 cup thinly sliced green onions, with some of the green tops
2 cups shredded raw spinach or whole baby spinach leaves
Freshly ground black pepper to taste
1 tablespoon mirin (sweetened rice wine)

Steps:

  • In a large pot, combine broth, soy sauce, ginger, garlic, mushrooms, cabbage, carrots and chicken. Cover. Bring to a boil; simmer until mushrooms are soft, about 5 minutes. Stir in noodles, green onions and spinach; simmer until greens are wilted, about 2 minutes. Season.

Nutrition Facts : Calories 192.4 calories, CarbohydrateContent 20.2 g, CholesterolContent 43.3 mg, FatContent 1.7 g, FiberContent 3.7 g, ProteinContent 23.5 g, SaturatedFatContent 0.4 g, SodiumContent 630.1 mg, SugarContent 4.7 g

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