Asian Mushroom Soup

"I love the soup you get at the Asian Grill restaurants in the little bity bowl. I always end up wanting more, so I decided to make an easy weeknight version of that soup that we could use a a meal. Here are the results:"
 
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Ready In:
35mins
Ingredients:
12
Yields:
1 large pot
Serves:
6
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ingredients

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directions

  • In a non stick pan (big enough to hold soup) add 2-4 tbsp Olive oil heat over Medium heat until it shimmers, add in onions, and reduce heat so that onions cook slowly. Simmer onions covered for 10-15 minutes until soft and golden. Stir often so that the onions do not burn.
  • Once onions are golden add in sliced mushrooms, mix in with onions. Simmer 5 minutes then add minced garlic. Pour in cans of beef and chicken broth plus 1 can of water, 3 tablespoons of Garlic Ginger Marinade, 1 teaspoon crushed red pepper flakes, salt and pepper to taste.
  • Add additional water depending on how much broth you want.
  • Bring up to a low boil, add in Green Onion tops and broken pasta (or cabbage) Boil 1 minute, turn off heat and cover.
  • Let soup sit covered for 10-15 minutes. This gives the noodles time to cook and be infused with the flavors.
  • I serve with uncooked green onion tops and/or fried wonton strips.
  • Low Carb Substitutions: Shredded Cabbage in stead of Noodles
  • Goes Great with grilled beef or Chicken.

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RECIPE SUBMITTED BY

Well, I am a mother to two great kids, who are sometimes picky eaters. I however LOVE to cook, eat etc. I am married to a wonderful man that has changed our lives! I have always had a knack for being able to re- create dishes I've eaten in restaurants etc. But I love to create my own stuff too. I could spend the entire day in the kitchen..... if I didn't have to wash the dishes! Luckily, I married a man that loves to eat as much as I love to cook (hense out slight weight gain)
 
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