Asian Mushroom Soup

Asian Mushroom Soup

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  • Prep Time


  • Total Time


  • Servings



  • 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

    tablespoons fish sauce, optional

  • 2

    portobello mushrooms, caps peeled, cleaned and thinly sliced

  • 5-ounces cremini mushrooms, thinly sliced

  • 10

    small shiitake mushrooms, cleaned and left whole

  • Outer leaves of 1 small Napa cabbage or ½ large cabbage, leaves roughly torn

  • 2

    carrots, peeled, cut in ½ lengthwise then in ½ crosswise, and very thinly sliced

  • 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. Combine the broth, soy sauce, and fish sauce, if using, to the saucepan and bring to a simmer. Add the remaining ingredients except the snow peas, scallions, and sesame oil. Simmer 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 saucepan, remove from heat, and ladle into serving bowls. Drizzle a bit of sesame oil over the top of each serving.


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