Asian Mushroom Soup (Dave Lieberman) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
2 tablespoons vegetable oil |
4 garlic cloves, thinly sliced |
1 (2-inch piece) fresh ginger, peeled and thinly sliced |
2 quarts reduced-sodium chicken broth |
3 tablespoons soy sauce |
2 tablespoons fish sauce, optional |
2 portobello mushrooms, caps peeled, cleaned and thinly sliced |
5 -ounces cremini mushrooms, thinly sliced |
10 small shiitake mushrooms, cleaned and left whole |
outer leaves of 1 small napa cabbage or 1/2 large cabbage, leaves roughly torn |
2 carrots, peeled, cut in 1/2 lengthwise then in 1/2 crosswise, and very thinly sliced |
2 good handfuls snow peas |
1 small bunch scallions, thinly sliced |
dark sesame oil |
Directions:
1. Heat the oil in a large saucepan over medium heat and cook the garlic and ginger until browned. Combine the broth, soy sauce, and fish sauce, if using, to the saucepan and bring to a simmer. Add the remaining ingredients except the snow peas, scallions, and sesame oil. Simmer for 20 minutes, and then add the snow peas. Cook for just a few minutes longer, until the snow peas have softened but are still bright green. Add the scallions to the saucepan, remove from heat, and ladle into serving bowls. Drizzle a bit of sesame oil over the top of each serving.
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