Best 7 Asian Mushroom Soup Recipes

ASIAN MUSHROOM SOUP

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.

ASIAN MUSHROOM CHICKEN SOUP

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.

ASIAN MUSHROOM SOUP

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.

ASIAN MUSHROOM SOUP - DIABETIC FRIENDLY

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.

ASIAN MUSHROOM BARLEY AND VEGETABLE SOUP

Steps:

• Soak dried mushrooms in 1 1/2 cups boiling water for 15 minutes.
• Drain but reserve the liquid.
• Discard mushroom stems and thinly slice the cups.
• Heat a small amount of oil in saucepan.
• Over medium heat saute the leeks, garlic, ginger, celeray and carrots for 5 minutes until leek is softened.
• Add stock, soy sauce and barley, sliced mushrooms and reserved mushroom liquid.
• Boil gently for 30 minutes until the barley is plump.

ASIAN MUSHROOM SOUP

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.

ASIAN MUSHROOM SOUP

Steps:

• Cover shiitake in a bowl with 1 cup hot water. Let stand for 20 minutes.
• Add the soaking water to a saucepan with 6 cups water, 1 spring onion, ginger, star anise, mirin and tamari.
• Bring to the boil slowly and add the carrots and sliced shiitake (stems removed).
• Cook gently for 10-15 minutes.
• Add bok choy and cook a further 2 minutes.
• Remove ginger and star anise.
• Place into serving bowls and add 1 tsp chopped coriander and 1 tsp chopped shallots. Serve.