My favorite soup

[QuietOne]

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.



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.

[Mad Aussie]

Hmmmm... that looks very yummy. I'll have to show my wife this (she HATES mushroom) and see if she'll make it for me anyhow

[QuietOne]

Well, if you didn't try feeding her those bright colored ones...

The soup freezes well. Sometimes I make a double batch, just to have more on hand.

[Hillbillygirl]

Sounds, and looks great. Thanks for the recipe, will def try it.

[QuietOne]

I soak the rice noodles about 20 minutes in warm water, then drain them before adding them. They don't need much cooking, but they don't seem to do well if you don't soak them first.