Asian Mushroom Soup Recipe - Allrecipes.com
Asian Mushroom Soup Recipe

Asian Mushroom Soup

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"Assorted mushrooms, vegetables, chicken, and noodles mingle well in this hearty and healthy soup."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. 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.
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Footnotes

  • Copyright 2004 Jean Carper. Printed first in USA WEEKEND. All rights reserved.
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Reviews More Reviews

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?

 
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.

 
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!

 
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

 
Jan 15, 2006

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

 
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.

 
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.

 
Apr 13, 2011

They were very tasty if u add half a pound of cat, poor speckles

 

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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.

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