The Family Cookbook
  • Home
  • Breakfast
  • Breads
  • Pickles, Preserves & Relishes
  • Appetizers & Starters
  • Salads
  • Soups & Stews
  • Main Dishes
  • Sauces
  • Vegetables & Sides
  • Cookies, Candy & Desserts
  • Beverages
  • Non-Foods
  • About Our Cookbook
  • What's Cooking

Soups & Stews

Asian Mushroom Soup - 2005
​​​​​​​Recipe courtesy of Jim Wozny

INGREDIENTS
  • 4 cups  chicken broth 
  • 3 tablespoons  soy sauce
  • 2 teaspoons  fresh ginger -- grated
  • 3 cloves  garlic -- crushed
  • 3 cups  assorted mushrooms -- sliced
  • 3 cups  cabbage -- cut in wedges
  • 1 cup  carrots -- thinly sliced
  • 2 cups  chicken breast – cooked, shredded
  • 2 cups  fresh udon noodles -- or cooked linguine
  • 1 cup  green onions (with some of the green tops) -- thinly sliced
  • 2 cups  shredded raw spinach or whole baby spinach
  • Freshly ground pepper -- to taste
  • 1 tablespoon  mirin (sweetened rice vinegar) -- optional
​
PREPARATION
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.

Use assorted mushrooms:  white buttons, oyster, shiitake, protobello, crimini (If using shiitake, discard stems). Instead of chicken, can substitute peeled cooked shrimp.

Home

Download Print Version

Submit Recipes

About

Privacy Policy

Contact Us

Copyright © 1996-2022 FamilyCookbook.org. All rights reserved. 
  • Home
  • Breakfast
  • Breads
  • Pickles, Preserves & Relishes
  • Appetizers & Starters
  • Salads
  • Soups & Stews
  • Main Dishes
  • Sauces
  • Vegetables & Sides
  • Cookies, Candy & Desserts
  • Beverages
  • Non-Foods
  • About Our Cookbook
  • What's Cooking