Asian Mushroom Soup

4.4(26)

by Dave Lieberman·published 2016-12-08

AsianSide Dish

Servings

(8–10)

Total time

—

Calories / serving

125 kcal

Ingredients (14)

serves

2 tablespoons vegetable oilvegetable-oil
4 garlic cloves, thinly slicedgarlic
1 (2-inch piece) fresh ginger, peeled and thinly slicedginger
2 quarts reduced-sodium chicken broth
3 tablespoons soy saucesoy-sauce
2 tablespoons fish sauce, optionalfish-sauce
2 portobello mushrooms, caps peeled, cleaned and thinly slicedportobello-mushroom
5-ounces cremini mushrooms, thinly slicedmushroom
10 small shiitake mushrooms, cleaned and left wholeshiitake-mushroom
Outer leaves of 1 small Napa cabbage or 1/2 large cabbage, leaves roughly torncabbage
2 carrots, peeled, cut in 1/2 lengthwise then in 1/2 crosswise, and very thinly slicedcarrot
2 good handfuls snow peas
1 small bunch scallions, thinly slicedscallion
Dark sesame oiloil

Instructions (1 steps)

01Heat 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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Not rich — missing servings, total time, or calories.