QuietOne
05-11-2014, 01:48 AM
Some friends were supposed to come over today, but had to push it off until tomorrow. So I hit the grocery store for the ingredients I didn't have on hand for my favorite soup. I don't use fat-free chicken broth (too thin in taste), and I haven't really looked hard for a mirin that isn't overly sweetened. I used rice noodles this time around, instead of udon noodles, and it turned out fine. My apologies for States measures, but I don't know enough to convert the recipe for those who are outside the States.
18993
Asian Mushroom Soup
Recipe by Jean Carper
4 cups fat-free, reduced-sodium chicken broth
3 Tbs. reduced-sodium soy sauce
2 tsps. grated fresh ginger
3 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 2 cups cooked linguine)
1 cup thinly sliced green onions, with some of the green tops
2 cups shredded raw spinach or whole baby spinach leaves
Freshly ground black pepper, to taste
Optional: 1 Tbs. mirin (sweetened rice wine)
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.
Serves: 6.
Per serving: 163 calories, 19g protein, 3g fiber, 16g carbohydrates, 2.6g fat (0.5 saturated), 940mg sodium.
18993
Asian Mushroom Soup
Recipe by Jean Carper
4 cups fat-free, reduced-sodium chicken broth
3 Tbs. reduced-sodium soy sauce
2 tsps. grated fresh ginger
3 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 2 cups cooked linguine)
1 cup thinly sliced green onions, with some of the green tops
2 cups shredded raw spinach or whole baby spinach leaves
Freshly ground black pepper, to taste
Optional: 1 Tbs. mirin (sweetened rice wine)
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.
Serves: 6.
Per serving: 163 calories, 19g protein, 3g fiber, 16g carbohydrates, 2.6g fat (0.5 saturated), 940mg sodium.