Asian Mushroom Soup

Name: Asian Mushroom Soup
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 6 serving(s)
Ingredients: 4 cups chicken broth; 3 tablespoons soy sauce; 2 teaspoons grated fresh ginger; 3 cloves garlic, crushed; 3 cups assorted mushrooms, sliced (white buttons, oyster, portabella, crimni, shiitake, if using shiitake, discard stems); 3 cups cabbage, cut in wedges; 1 cup thinly sliced carrot; 2 cups chicken breasts, shredded; 2 cups fresh udon noodles (or substitute 2 cups cooked linguine); 1 cup chopped green onion, with some of the green tops; 2 cups shredded raw spinach or 2 cups whole baby spinach leaves; fresh ground pepper, to taste; 1 tablespoon mirin (sweetened rice wine) (optional)

Submitted by Barb G.

"Mushrooms are very good for you, new research shows they may help to ward off infections and cancer. The recipe comes from Jean Carper, usaweekend.com"

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Ready In:: 35mins
Ingredients:: 13
Serves:: 6

ingredients

4 cups chicken broth
3 tablespoons soy sauce
2 teaspoons grated fresh ginger
3 cloves garlic, crushed
3 cups assorted mushrooms, sliced (white buttons, oyster, portabella, crimni, shiitake, if using shiitake, discard stems)
3 cups cabbage, cut in wedges
1 cup thinly sliced carrot
2 cups chicken breasts, shredded
2 cups fresh udon noodles (or substitute 2 cups cooked linguine)
1 cup chopped green onion, with some of the green tops
2 cups shredded raw spinach or 2 cups whole baby spinach leaves
fresh ground pepper, to taste
1 tablespoon mirin (sweetened rice wine) (optional)

directions

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.

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Reviews

Very good, a nice blend of flavors and textures. I substituted the noodle with ramen noodles with success/

KJK 5
i am ammending my previous review because this tasted even better the next day! the flavors all mellowed together and was twice as tasty, if that's possible. this is a keeper

chia2160
This is an awesome soup! I used bok choy cabbage, made the broth with a couple chicken thighs and then add some hot sauce to finish it. In a word... YUM!

Aroostook
I was surprised how delicious and nutritious this recipe was. Much healthier than cream of mushroom soup. Thanks for posting. It's a keeper.

Chef Smig52
This is a wonderful recipe, added to my "tried and true" collection. It comes together easily and is very forgiving of substitution or elimination. I've made it once without the chicken, just increased veggies. I've used napa cabbage once, and bok choy instead of cabbage. Last, but not least, it's a taste pleaser. DH "oohed and aahed" over the flavor the first time, and asks to have any leftovers in his lunch. I usually serve it with take-out or freezer egg rolls on the side, and sliced fruit (peaches or pears, depending on season).

Catte Nappe