Asian Mushroom Soup Recipes

Steps:

• 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.

Steps:

• 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.

Steps:

• In medium microwavable bowl, heat water uncovered on High 30 seconds or until hot. Add mushrooms; let stand 5 minutes or until tender. Drain mushrooms (reserve liquid). Slice any mushrooms that are large. Set aside.
• In 4-quart saucepan, heat oil over medium heat. Add 2 tablespoons of the green onions, the gingerroot, garlic and chile to oil. Cook about 3 minutes, stirring occasionally, until vegetables are tender. Add snow pea pods; cook 2 minutes, stirring occasionally. Stir in mushrooms, reserved mushroom liquid and the remaining ingredients, except lime juice and basil. Heat to boiling; reduce heat. Cover and simmer 10 minutes or until hot. Stir in lime juice.
• Divide soup evenly among 6 bowls. Top servings with basil and remaining green onions.

Steps:

• Heat vegetable oil in a saucepan over medium-high heat.
• Add ginger and garlic; stir-frying for around 30 seconds.
• Lower heat to medium and add mushrooms; stir-fry for 2 minute.
• Pour in the broth, bring to a boil; cover and cook for 10 minute.
• Add rice wine and sesame oil; stir well. Season to taste with salt.

Steps:

• Combine the broth, soy sauce, fish sauce, ginger and shallots in a large saucepan or stockpot.
• Heat over medium heat and bring to a simmer.
• Add the remaining ingredients except the snow peas, scallions and sesame oil.
• Simmer 30 minutes, then add the snow peas. Cook just a few minutes longer, until the snow peas have softened slightly but are still bright green.
• Add the scallions to the pot, remove from heat and ladle into serving bowls.
• Drizzle a bit of sesame oil over the top of each serving.