In this filling and nutritious soup, various mushrooms, vegetables, chicken, and noodles work nicely together.
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 4 cups fat-free, reduced-sodium chicken broth
- 3 tablespoons reduced-sodium soy sauce
- 2 teaspoons 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 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
- 1 tablespoon mirin (sweetened rice wine) (Optional)
Instructions
- 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.
- Copyright 2004 Jean Carper. Printed first in USA WEEKEND. All rights reserved.
Nutrition Facts
| Calories | 192 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 43 mg |
| Dietary Fiber | 4 g |
| Protein | 24 g |
| Saturated Fat | 0 g |
| Sodium | 630 mg |
| Sugars | 5 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
Great recipe! Just added Seki, AJI-MIRIM and Mongolian Fire Oil.
A number of reviewers had made vegan versions of this by leaving out the chicken and substituting veggie broth for the chicken broth and still liked the results. I did the same but thought the resulting soup was pretty bland. After adding extra soy sauce, garlic powder, and powdered ginger to my bowl, the soup was pretty good. If you are making a vegan version, I would highly recommend doubling the amount of soy sauce, garlic, and ginger.
Easy to follow and make. Thank you. I added broccoli because I wanted more veggies in it.
I have been making this exact recipe for years . ! found the recipe in some magazine . The first time I made it , it was so good I cut it out and laminated it. I can barely read it now , so I just printed a fresh copy from you. Thank you very much! The only thing I changed is I use Bok- Choy it adds a delicious flavor to the original recipe . Give it five and a haft if you can !
I skipped the broth and used the liquor from the dried shiitake mushrooms that I reconstituted, adding more water to make up the 4 cups. Also, I used the flavor packets that the udon noodles came with. So good.
I sautéed the shrooms in a little coconut oil and added bean sprouts. YUMMY!!!
We prefer it with shrimp instead of chicken. I added a one pound bag of thawed frozen shrimp the last five minutes, and then stirred in a teaspoon of sriracha just before serving for just a hint of spiciness.
Love this soup!
I used crystallized ginger and “stir-fry” egg noodles (had in the pantry) and opted for the rice vinegar and no meat. Simmered for quite some time. Results: Tasty & healthy
Loved this! Didn’t add the cabbage, but had everything else. I was looking for some comfort food (had a cold) so I added more garlic, and used a package of fresh udon noodles. It was delicious – Wouldn’t change a thing!
Very good soup! I made as directed with extra broth as suggested by previous reviewer. I also substituted sherry for mirin as someone else suggested since I didn’t have mirin on hand. I added a little cilantro and some chili oil I had on hand to spice it up. Turned out great!
Good recipe! I like the combination of all ingredients here! Substituted chicken for some shrimp as my protein and it was tasty. Also used cole slaw and bagged baby spinach for ease, worked well.
I used this as a base recipe for Asian soup. Since it had to be vegetarian I did some substituting —–veg. broth and miso for chicken broth, fresh mint and cilantro, squeeze of lime at serving time. Quite good. Will use chicken next time.
I used coleslaw mix to save chopping cabbage and carrots on a week night after work. My one year old grandson loved it!
This is a great meal and reheats well. I used a whole chicken from the deli to make it easy. Also, I am on weight watchers so I used pasta zero for the pasta making the chicken the only item with points! I used napa cabbage as white cabbage and found a mix of oyster and button mushrooms the best. A regular recipe for u.
It was just really bland. I used a wide variety of mushrooms and every single ingredient it called for. It didn’t really have any flavor beyond chicken broth and soy sauce. I ate it with no issues, but I won’t be going out of my way to make it again.
A lovely soup. I substituted coleslaw for the cabbage and carrots and saved myself a little time. As others have said about the “most helpful” negative review, why make a mushroom soup if you don’t enjoy mushrooms and then rate the recipe based on your dislike of mushrooms? Obviously, if you don’t like mushrooms, this soup wouldn’t be a very good choice for you, considering the fact it is a mushroom soup.
Excellent
Very nice. I used baby bok choy in place of spinach. Delicious soup that’s very flexible!
I used an extra T of mirin. Nice soup for a change. I added Chinese rice noodles about 3 minutes before serving
Great base recipe. Absolutely delicious. Definitely needs more broth (almost double). l cut down on the veggies a little, And added some bok choy instead of so much cabbage. Wifey loved it as is, and I liked it with a little Sriracha.??