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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.

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  • Home
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