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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Asian Mushroom Soup Recipe

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This recipe for Asian Mushroom Soup is from The 2006 Intermatic 115th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 c. - fat-free & reduced-sodium chicken broth
3 T. - reduced-sodium soy sauce
2 tsp. - fresh ginger, grated
3 - garlic cloves, crushed
3 c. - assorted mushrooms, sliced (white buttons, oyster, shitake, Portobello and crimini; if using shitake, discard stems)
3 c. - white cabbage, cut in wedges
1 c. - carrots, thinly sliced
2 c. - chicken breast, shredded
2 c. - fresh udon noodles OR substitute cooked linguine
1 c. - green onion, thinly sliced & with some of the green tops
2 c. - spinach, shredded & raw OR baby spinach leaves, whole
black pepper, freshly ground to taste
Directions:
Directions:
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, serve. Serves 6.

 

 

 

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