Recipe courtesy of Dave Lieberman
Asian Mushroom Soup
Yield:
8 to 10 servings
Level:
None
Yield:
8 to 10 servings
Level:
None

Ingredients

  • 2 tablespoons vegetable oil
  • 4 garlic cloves, thinly sliced
  • 1 (2-inch piece) fresh ginger, peeled and thinly sliced
  • 2 quarts reduced-sodium chicken broth
  • 3 tablespoons soy sauce
  • 2 tablespoons fish sauce, optional
  • 2 portobello mushrooms, caps peeled, cleaned and thinly sliced
  • 5-ounces cremini mushrooms, thinly sliced
  • 10 small shiitake mushrooms, cleaned and left whole
  • Outer leaves of 1 small Napa cabbage or 1/2 large cabbage, leaves roughly torn
  • 2 carrots, peeled, cut in 1/2 lengthwise then in 1/2 crosswise, and very thinly sliced
  • 2 good handfuls snow peas
  • 1 small bunch scallions, thinly sliced
  • Dark sesame oil

Directions

Heat the oil in a large saucepan over medium heat and cook the garlic and ginger until browned. Combine the broth, soy sauce, and fish sauce, if using, to the saucepan and bring to a simmer. Add the remaining ingredients except the snow peas, scallions, and sesame oil. Simmer for 20 minutes, and then add the snow peas. Cook for just a few minutes longer, until the snow peas have softened but are still bright green. Add the scallions to the saucepan, remove from heat, and ladle into serving bowls. Drizzle a bit of sesame oil over the top of each serving.

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