ASIAN MUSHROOM SOUP

4 points

Yield: 6 servings
Community Recipe from

Ingredients

  • 4 cup(s) FAT-FREE, REDUCED-SODIUM CHICKEN BROTH
  • 3 tablespoon(s) REDUCED-SODIUM SOY SAUCE
  • 3 GARLIC CLOVES CRUSHED
  • 3 cup(s) ASSORTED MUSHROOMS(WHITE BUTTON, OYSTER, SHIITAKE(DISCARD STEMS), SLICED
  • PORTOBELLO, CRIMINI
  • 3 cup(s) WHITE CABBAGE CUT IN WEDGES
  • 1 cup(s) CARROTS THINLY SLICED
  • 2 cup(s) CHICKEN BREAST SHREDDED
  • 2 cup(s) UDON NOODLES OR LINGUINE COOKED
  • 1 cup(s) GREEN ONIONS AND TOPS THINLY SLICED
  • 2 cup(s) BABY SPINACH
  • OR SHREDDED RAW SPINACH
  • 2 teaspoon(s) fresh ginger grated

Preparation

  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.
February 2013

This recipe is a personal recipe added by MARYMAZZUCCA and has not been tested or endorsed by MyRecipes.

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