Assorted mushrooms, vegetables, chicken, and noodles mingle well in this hearty and healthy soup.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Tips

Copyright 2004 Jean Carper. Printed first in USA WEEKEND. All rights reserved.

Nutrition Facts

192.4 calories; 23.5 g protein; 20.2 g carbohydrates; 43.3 mg cholesterol; 630.1 mg sodium. Full Nutrition

Reviews (77)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/10/2007
I thought this was good. I love mushrooms. Just curious as to why someone who says they do not like mushrooms would make mushroom soup? And then rate this? Read More
(80)

Most helpful critical review

Rating: 3 stars
11/01/2005
I like everything about this recipe except the mushrooms - I admit that I am not much of a mushroom fan but three cups are WAY too much imo. Also I used mostly shittakes and I have decided that their taste is too strong for me. I wish I'd made a trip to the Japanese grocers and got enoki 'shrooms - I really like their delicate flavor and crunchy texture. I probably won't make this again but thanks anyway. Read More
(17)
98 Ratings
  • 5 star values: 47
  • 4 star values: 38
  • 3 star values: 9
  • 2 star values: 2
  • 1 star values: 2
Rating: 4 stars
03/10/2007
I thought this was good. I love mushrooms. Just curious as to why someone who says they do not like mushrooms would make mushroom soup? And then rate this? Read More
(80)
Rating: 4 stars
03/10/2007
I thought this was good. I love mushrooms. Just curious as to why someone who says they do not like mushrooms would make mushroom soup? And then rate this? Read More
(80)
Rating: 5 stars
10/06/2008
This was delicious! My husband said it was "awesome " which is rare. A helpful tip - use a bag of packaged coleslaw to cut down on prep time with the carrot and cabbage! Read More
(33)
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Rating: 4 stars
01/29/2005
this soup is so yummy and gets spicier as you eat it. we made it with no noodles added vegetable stock left some smaller mushrooms whole left out the cabbage and added bean sprouts. we also used left over chicken that had been cooked in barbeque sauce Read More
(24)
Rating: 5 stars
03/12/2009
Having just purchased a beautiful assortment of mushrooms I wanted to make mushroom soup and found this recipe. I usually have to majorly doctor up recipes for taste but this one is good. The soup is so versitle so my changes were minor--Used shrimp instead of chicken and added hot sauce. Also used more broth. I am living in China at the moment and this is as good as I've eaten in any restaurant. Read More
(19)
Rating: 4 stars
01/15/2006
Good tasting recipe but needed a little more broth and a few drops of Vietnamese hot sauce. Read More
(19)
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Rating: 3 stars
11/01/2005
I like everything about this recipe except the mushrooms - I admit that I am not much of a mushroom fan but three cups are WAY too much imo. Also I used mostly shittakes and I have decided that their taste is too strong for me. I wish I'd made a trip to the Japanese grocers and got enoki 'shrooms - I really like their delicate flavor and crunchy texture. I probably won't make this again but thanks anyway. Read More
(17)
Rating: 5 stars
04/13/2011
They were very tasty if u add half a pound of cat poor speckles Read More
(15)
Rating: 4 stars
05/30/2006
I didn't have the chicken on-hand so I made mine vegetarian with veggie broth and added white onion articoke celery. I also used rice noodles instead of the recommended. I would say this is a great fresh-tasting Asian soup that I would make again. Read More
(11)
Rating: 5 stars
08/30/2011
This was good right after making but was outstanding as leftovers same as most any soup. I used sherry instead of mirin and added some enoki mushrooms as well. Used Korean soy sauce with kelp extract (much lower sodium than regular low sodium 285 vs 575). As leftovers I added "Pot Stickers Traditional" instead of udon and chicken. Read More
(8)