ASIAN MUSHROOM SOUP

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Asian Mushroom Soup image

This is from a cookbook by Dave Lieberman. I haven't tried it yet but am posting it here for safekeeping.

Provided by Sandyg61

Categories     Vegetable

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 12

2 quarts reduced-sodium chicken broth
3 tablespoons soy sauce
2 tablespoons fish sauce (optional)
2 inches piece fresh ginger, peeled and thinly sliced
2 shallots, peeled and thinly sliced
5 ounces cremini mushrooms, thinly sliced
10 small shiitake mushrooms, cleaned and left whole
1 small napa cabbage, outer leaves only, roughly torn
2 carrots, peeled, cut in half lengthwise, then in half crosswise, and very thinly sliced
20 snow pea pods
6 scallions, thinly sliced
dark sesame oil

Steps:

  • Combine the broth, soy sauce, fish sauce, ginger and shallots in a large saucepan or stockpot.
  • Heat over medium heat and bring to a simmer.
  • Add the remaining ingredients except the snow peas, scallions and sesame oil.
  • Simmer 30 minutes, then add the snow peas. Cook just a few minutes longer, until the snow peas have softened slightly but are still bright green.
  • Add the scallions to the pot, remove from heat and ladle into serving bowls.
  • Drizzle a bit of sesame oil over the top of each serving.

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