Return to Main Recipes Page/Return to Home Page

Mushroom Soup, Asian (M, TNT)
Source: Weekend Magazine
Serves: 5

4 cups reduced sodium chicken broth (I used bouillon cubes)
3 tbsp. reduced sodium soy sauce
2 tsp. fresh grated ginger
3 cloves garlic, crushed
3 cups assorted mushrooms, sliced (I used white, portobello and oyster, if you use shitake mushrooms, discard the stems)
3 cups shredded white cabbage
1 cup thinly sliced carrots
2 cups shredded chicken breast
2 cups Chinese noodles (or 2 cups cooked thin spaghetti)
1 cup thinly sliced green onions
2 cups shredded raw spinach or whole baby spinach leaves
Freshly ground pepper to taste

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, onions and spinach. Simmer until greens are wilted, about 2 to 3 minutes. Serve with crisp Chinese noodles.

Posted by Fran Garfunkel

Nutritional Info Per Serving: 160calories, 2.5g fat, 3g fiber