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Asian Mushroom Soup

Asian Mushroom Soup Recipe

  • 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)
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Nutritional information
Nutrition Facts
Serving Size 1/6 of a recipe
Amount Per Serving
Calories 192
Total Fat 1.7g
Saturated Fat 0.4g
Cholesterol 43mg
Sodium 630mg
Total Carbohydrate 20.2g
Dietary Fiber 3.7g
Sugars 4.7g
Protein 23.5g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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