Asian Mushroom Soup
- Ready In:
- 35mins
- Ingredients:
- 12
- Yields:
-
1 large pot
- Serves:
- 6
ingredients
- 1 medium onion
- 6 mixed mushrooms
- 1 garlic clove
- 1 (10 1/2 ounce) can beef broth
- 1 (10 1/2 ounce) can chicken broth
- 1⁄2 lb angel hair pasta
- 3 green onion tops
- 1⁄2 teaspoon salt
- 1 teaspoon black pepper
- 2 teaspoons crushed red pepper flakes
- 3 tablespoons olive oil
- 3 tablespoons sesame and ginger marinade
directions
- In a non stick pan (big enough to hold soup) add 2-4 tbsp Olive oil heat over Medium heat until it shimmers, add in onions, and reduce heat so that onions cook slowly. Simmer onions covered for 10-15 minutes until soft and golden. Stir often so that the onions do not burn.
- Once onions are golden add in sliced mushrooms, mix in with onions. Simmer 5 minutes then add minced garlic. Pour in cans of beef and chicken broth plus 1 can of water, 3 tablespoons of Garlic Ginger Marinade, 1 teaspoon crushed red pepper flakes, salt and pepper to taste.
- Add additional water depending on how much broth you want.
- Bring up to a low boil, add in Green Onion tops and broken pasta (or cabbage) Boil 1 minute, turn off heat and cover.
- Let soup sit covered for 10-15 minutes. This gives the noodles time to cook and be infused with the flavors.
- I serve with uncooked green onion tops and/or fried wonton strips.
- Low Carb Substitutions: Shredded Cabbage in stead of Noodles
- Goes Great with grilled beef or Chicken.
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RECIPE SUBMITTED BY
Well, I am a mother to two great kids, who are sometimes picky eaters. I however LOVE to cook, eat etc. I am married to a wonderful man that has changed our lives!
I have always had a knack for being able to re- create dishes I've eaten in restaurants etc. But I love to create my own stuff too. I could spend the entire day in the kitchen..... if I didn't have to wash the dishes! Luckily, I married a man that loves to eat as much as I love to cook (hense out slight weight gain)