Asian Mushroom Soup

Serves 8 – 10
2 tablespoons vegetable oil
4 garlic cloves, thinly sliced
1 (2-inch piece) fresh ginger, peeled and thinly sliced
2 quarts reduced-sodium chicken broth
3 tablespoons soy sauce
2 portobello mushrooms, cleaned, stems removed and thinly sliced
5-ounces cremini mushrooms, thinly sliced
10 small shiitake mushrooms, cleaned and left whole
1 small Napa cabbage or 1/2 large cabbage, leaves sliced thin
2 carrots, peeled, cut in 1/2 lengthwise then in 1/2 crosswise, and very thinly sliced, or peeled in ribbons
2 good handfuls snow peas
1 small bunch scallions, thinly sliced
Dark sesame oil


Heat the oil in a large saucepan over medium heat and cook the garlic and ginger until browned. Add the broth and soy sauce to the saucepan and bring it to a simmer. Add the portobello, cremini, and shitake mushrooms, the cabbage and the carrots. Simmer the soup 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 soup, remove from heat, and ladle into serving bowls. Drizzle a bit of sesame oil over the top of each serving.

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