Soups & Stews |
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Asian Mushroom Soup - 2005
Recipe courtesy of Jim Wozny
INGREDIENTS
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.
- 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.