Asian Mushroom Soup Popular Recipes

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Asian Mushroom Soup

"Assorted mushrooms, veggies, chook, and noodles mingle nicely in this hearty and wholesome soup."

Ingredients :

four cups fat-unfastened, reduced-sodium chook broth
three tablespoons reduced-sodium soy sauce
2 teaspoons grated fresh ginger
3 garlic cloves, crushed
3 cups diverse mushrooms, sliced (I like white buttons, oyster, shiitake, portobello and crimini; if the use of shiitake, discard stems)
3 cups white cabbage, cut in wedges
1 cup thinly sliced carrots
2 cups fowl breast, shredded
2 cups clean udon noodles (or replacement cooked linguine)
1 cup thinly sliced green onions, with some of the inexperienced tops
2 cups shredded raw spinach or whole toddler spinach leaves
Freshly ground black pepper to taste
1 tablespoon mirin (sweetened rice wine) (non-compulsory)

Instructions :

Prep :	Cook : 6M	Ready in :

In a large pot, combine broth, soy sauce, ginger, garlic, mushrooms, cabbage, carrots and hen. Cover. Bring to a boil; simmer until mushrooms are gentle, approximately 5 mins. Stir in noodles, green onions and spinach; simmer until vegetables are wilted, about 2 mins. Season.

Notes :

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