Asian Mushroom Soup Recipe

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Most Helpful Positive Review

Mar 10, 2007

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?

—DONNAMICHELLE1

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Most Helpful Critical Review

Nov 01, 2005

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.

—Caroline C

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71 Ratings

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Jan 29, 2005

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

—NFANCIE

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Jan 15, 2006

Good tasting recipe but needed a little more broth and a few drops of Vietnamese hot sauce.

—LIBBER8

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Mar 12, 2009

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.

—Cynthia

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Oct 06, 2008

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!

—KBOECKMAN

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May 30, 2006

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.

—CRICKETMARIE

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Sep 14, 2010

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.

—Mrs. J.

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Nutrition

Calories
192 kcal
10%

Carbohydrates
20.2 g
7%

Cholesterol
43 mg
14%

Fat
1.7 g
3%

Fiber
3.7 g
15%

Protein
23.5 g
47%

Sodium
630 mg
25%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Asian Mushroom Soup

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 192
Calories from Fat: 15

% Daily Value *
Total Fat 1.7g 3 %
** Saturated Fat 0.4g 2 %
** Cholesterol 43mg 14 %
** Sodium 630mg 25 %
** Potassium 752mg 21 %
Total Carbohydrates 20.2g 7 %
Dietary Fiber 3.7g 15 %
Protein 23.5g 47 %
** Sugars 4.7g
Vitamin A 98 %
Vitamin C 63 %
Calcium 9 %
Iron 22 %
** Thiamin 16 %
** Niacin 121 %
** Vitamin B6 39 %
** Magnesium 18 %
** Folate 37 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.