Asian Mushroom Soup

Asian Mushroom Soup

65

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

servings 192 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 192 kcal
  • 10%
  • Fat:
  • 1.7 g
  • 3%
  • Carbs:
  • 20.2g
  • 7%
  • Protein:
  • 23.5 g
  • 47%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 630 mg
  • 25%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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.

Footnotes

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

Reviews

65
  1. 83 Ratings

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Most helpful positive review

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

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 th...

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?

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!

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 als...

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. Th...

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

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 th...

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...

This was good right after making but was outstanding as leftovers, same as most any soup. I used sherry instead of mirin and added some enoki mushrooms as well. Used Korean soy sauce with kelp e...