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Chinese Mushroom Soup
Ingredients:
2/3 c. water
1/4 c. dried shitake mushrooms
4 c. vegetable or chicken stock
1 1/4" fresh gingerroot, grated
2 cloves garlic, thinle sliced
3 oz. fresh cremini mushrooms, thickly sliced
1 Tbs. soy sauce
2 1/2 oz. rice vermicelli noodles
3 scallions, thinly sliced
Chopped fresh cilantro to garnish
2/3 c. water
1/4 c. dried shitake mushrooms
4 c. vegetable or chicken stock
1 1/4" fresh gingerroot, grated
2 cloves garlic, thinle sliced
3 oz. fresh cremini mushrooms, thickly sliced
1 Tbs. soy sauce
2 1/2 oz. rice vermicelli noodles
3 scallions, thinly sliced
Chopped fresh cilantro to garnish
Directions:
Bring the water to a boil in a large pan. Remove the pan from the heat and add the shitake mushrooms. Let soak for 10 minutes, then remove the mushrooms with a slotted spoon, chop coarsely, and set aside until required. Strain the mushroom liquid to remove any dirt or grit and pour into a clean pan. Add the stock to the mushroom liquid and bring to a boil. Add ginger, garlic, shitake, and cremini mushrooms and soy sauce. Cover and let simmer for 10 minutes. Meanwhile, soak the noodles in a bowl of hot water for 10 minutes, or according to the pkg. instructions. Drain, add to the soup, and let simmer for an additional 3 minutes. Sprinkle the scallions over the soup and garnish with the chopped cilantro. Transfer to individual bowls and serve.
Makes 4 Servings
Bring the water to a boil in a large pan. Remove the pan from the heat and add the shitake mushrooms. Let soak for 10 minutes, then remove the mushrooms with a slotted spoon, chop coarsely, and set aside until required. Strain the mushroom liquid to remove any dirt or grit and pour into a clean pan. Add the stock to the mushroom liquid and bring to a boil. Add ginger, garlic, shitake, and cremini mushrooms and soy sauce. Cover and let simmer for 10 minutes. Meanwhile, soak the noodles in a bowl of hot water for 10 minutes, or according to the pkg. instructions. Drain, add to the soup, and let simmer for an additional 3 minutes. Sprinkle the scallions over the soup and garnish with the chopped cilantro. Transfer to individual bowls and serve.
Makes 4 Servings
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