Asian Mushroom Soup

Asian Mushroom Soup

63
USA WEEKEND columnist Jean Carper 0

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

Ingredients {{adjustedServings}} servings 192 cals

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 192 kcal
  • 10%
  • Fat:
  • 1.7 g
  • 3%
  • Carbs:
  • 20.2g
  • 7%
  • Protein:
  • 23.5 g
  • 47%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 630 mg
  • 25%

Based on a 2,000 calorie diet

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Directions

  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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Footnotes

  • Copyright 2004 Jean Carper. Printed first in USA WEEKEND. All rights reserved.
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Reviews 63

  1. 81 Ratings

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DONNAMICHELLE1
3/10/2007

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?

KBOECKMAN
10/6/2008

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!

NFANCIE
1/29/2005

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