Asian Mushroom Soup56 Reviews
“Assorted mushrooms, vegetables, chicken, and noodles mingle well in this hearty and healthy soup.” - by USA WEEKEND columnist Jean Carper
Original recipe yields 6 servings
- 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.
Amount Per Serving (6 total)
- 192 cal
- 1.7 g
- 20.2 g
Based on a 2,000 calorie diet
Reviews (56)Rate This Recipe
"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?..." See more"
"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..." See more left over chicken that had been cooked in barbeque sauce"
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