Asian Mushroom Soup

TOTAL TIME: --
Prep: --
Inactive Prep: --
Cook: --
 
YIELD: 8 to 10 servings
LEVEL: --

ingredients

  • 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
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

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.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

5

Newest Ratings and Reviews

Read all 2 reviews

  • on March 23, 2013

    Flag

    My goodness, what a good recipe. My wife does not normally like my cooking, but she said I knocked this out of the park. Instead of 3 mushrooms, I added shitakes, and for the other 2 I substituted bamboo shoots and fresh bean sprouts. At the end, chopped shrimp sealed the deal.
    Wonderful soup!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on February 11, 2012

    Flag

    Wow! Where has this soup been all my life? This is so yummy. There were three of us and we ate the whole thing. The broth is rich and hearty and so are the ingredients. Thanks, for such a great keeper. I didn't have to add one single thing to this soup. No more soy, no salt or pepper...nothing. Try it!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.