Asian Mushroom Soup

Name: Asian Mushroom Soup
Yield: 6 servings
Ingredients: 4 cups fat-free, reduced-sodium chicken broth; 3 tablespoons reduced-sodium soy sauce; 2 teaspoons grated fresh ginger; 3 garlic clove (blank)s garlic cloves, crushed; 3 cups assorted mushrooms, sliced (I like white buttons, oyster, shiitake, portobello and crimini; if using shiitake, discard stems); 3 cups white cabbage, cut in wedges; 1 cup thinly sliced carrots; 2 cups chicken breast, shredded; 2 cups fresh udon noodles (or substitute cooked linguine); 1 cup thinly sliced green onions, with some of the green tops; 2 cups shredded raw spinach or whole baby spinach leaves; 1 pinch Freshly ground black pepper to taste; 1 tablespoon mirin (sweetened rice wine)

Rating: 4.29 stars

98 Ratings
77 Reviews
15 Photos

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

By USA WEEKEND columnist Jean Carper

Recipe Summary

Servings:

Yield:

6 servings

Nutrition Info

Directions

Step 1

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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Nutrition Facts

Per Serving:

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

Reviews (77)

Most helpful positive review

DONNAMICHELLE1

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

Helpful

(80)

Most helpful critical review

Caroline C

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

Helpful

(17)

98 Ratings

5 star values: 47
4 star values: 38
3 star values: 9
2 star values: 2
1 star values: 2

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

DONNAMICHELLE1

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

Helpful

(80)

DONNAMICHELLE1

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

Helpful

(80)

KBOECKMAN

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

Helpful

(33)

NFANCIE

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

Helpful

(24)

Cynthia

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

Helpful

(19)

LIBBER8

01/15/2006

Good tasting recipe but needed a little more broth and a few drops of Vietnamese hot sauce. Read More

Helpful

(19)

Caroline C

11/01/2005

Helpful

(17)

Pine inch Nenis

04/13/2011

They were very tasty if u add half a pound of cat poor speckles Read More

Helpful

(15)

CRICKETMARIE

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

Helpful

(11)

PAMELA D. aPROpos of nothing

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

Helpful

(8)

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Nutritional Information

Asian Mushroom Soup

Servings Per Recipe: 6
Calories: 192.4

% Daily Value *

protein: 47 %

carbohydrates: 7 %

exchange other carbs:

dietary fiber: 15 %

sugars:

fat: 3 %

saturated fat: 2 %

cholesterol: 14 %

vitamin a iu: 98 %

niacin equivalents: 121 %

vitamin b6: 39 %

vitamin c: 63 %

folate: 17 %

calcium: 8 %

iron: 13 %

magnesium: 18 %

potassium: 21 %

sodium: 25 %

thiamin: 16 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Asian Mushroom Soup

1 of 77

All Reviews

DONNAMICHELLE1

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?

Helpful

(80)

DONNAMICHELLE1

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?

Helpful

(80)

KBOECKMAN

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!

Helpful

(33)

NFANCIE