"Assorted mushrooms, vegetables, chicken, and noodles mingle well in this hearty and healthy soup." — USA WEEKEND columnist Jean Carper
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fat-free, reduced-sodium chicken broth
reduced-sodium soy sauce
grated fresh ginger
garlic cloves, crushed
assorted mushrooms, sliced (I like white buttons, oyster, shiitake, portobello and crimini; if using shiitake, discard stems)
white cabbage, cut in wedges
thinly sliced carrots
chicken breast, shredded
fresh udon noodles (or substitute cooked linguine)
thinly sliced green onions, with some of the green tops
shredded raw spinach or whole baby spinach leaves
Freshly ground black pepper to taste
mirin (sweetened rice wine)
I thought this was good. I love mushrooms. Just curious as to why someone who says they do not like mushrooms would make mushroom soup? And then rate this?
I like everything about this recipe except the mushrooms - I admit that I am not much of a mushroom fan, but three cups are WAY too much imo. Also, I used mostly shittakes, and I have decided that their taste is too strong for me. I wish I'd made a trip to the Japanese grocers and got enoki 'shrooms - I really like their delicate flavor and crunchy texture. I probably won't make this again, but thanks anyway.
this soup is so yummy and gets spicier as you eat it. we made it with no noodles, added vegetable stock, left some smaller mushrooms whole, left out the cabbage, and added bean sprouts. we also used left over chicken that had been cooked in barbeque sauce
Good tasting recipe but needed a little more broth and a few drops of Vietnamese hot sauce.
Having just purchased a beautiful assortment of mushrooms, I wanted to make mushroom soup and found this recipe. I usually have to majorly doctor up recipes for taste, but this one is good. The soup is so versitle, so my changes were minor--Used shrimp instead of chicken and added hot sauce. Also used more broth. I am living in China at the moment and this is as good as I've eaten in any restaurant.
This was delicious! My husband said it was "awesome," which is rare. A helpful tip - use a bag of packaged coleslaw to cut down on prep time with the carrot and cabbage!
I didn't have the chicken on-hand, so I made mine vegetarian with veggie broth and added white onion, articoke, celery. I also used rice noodles instead of the recommended. I would say this is a great, fresh-tasting Asian soup that I would make again.
This was very good. I wouldn't hesitate to serve it to company. It tasted like the soups served in Japanese restaurants. I made it with dried and rehydrated shiitake mushrooms I had cooked a few days earlier and left soaking in broth (4 cups water, 1 tablespoon of soy sauce). I used the shiitake broth (not chicken broth) to make this soup. The shiitake mushrooms were "meaty", so I could have easily turned this recipe into a vegetarian soup by leaving out the chicken. I will do that next time I need a good, interesting lunch to serve vegetarian friends.
* Percent Daily Values are based on a 2,000 calorie diet.
Asian Mushroom Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 15
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