Asian Mushroom Soup recipe

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Ingredients

4 cups fat-free, reduced-sodium chicken broth
3 tablespoons reduced-sodium soy sauce
2 teaspoons grated fresh ginger
3 garlic cloves, crushed
3 cups assorted mushrooms, sliced (I like white buttons, oyster, shiitake, portobello and crimini, if using shiitake, discard stems)
3 cups white cabbage, cut in wedges
1 cup thinly sliced carrots
2 cups chicken breast, shredded
2 cups fresh udon noodles (or substitute cooked linguine)
1 cup thinly sliced green onions, with some of the green tops
2 cups shredded raw spinach or whole baby spinach leaves
Freshly ground black pepper to taste
1 tablespoon mirin (sweetened rice wine)

Nutrition Info

192.4 calories
carbohydrate: 20.2 g
cholesterol: 43.3 mg
fat: 1.7 g
fiber: 3.7 g
protein: 23.5 g
saturatedFat: 0.4 g
servingSize: -
sodium: 630.1 mg
sugar: 4.7 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

6 servings

Recipe Note

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

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