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Asian Mushroom Soup

Per Serving

Asian Mushroom Soup

Makes: 5
Serving Size: 1 cup
Calories 85
Fat 3 g
Saturated Fat 0.5 g
Trans Fat 0 g
Carbohydrate 12 g
Fiber 2 g
Sugars 3 g
Cholesterol 0 mg
Sodium 270 mg
Protein 3 g
Choices: Vegetable 2, Fat 0.5
  • Makes: 5
  • Serving Size: 1 cup
  • Preparation Time: 15 minutes
  • Cooking Time: 25 minutes


1 oz. dried shiitake mushrooms
5 cups low-fat, reduced-sodium vegetable stock
2 tsp. toasted sesame oil
2 small shallots, minced
2 garlic cloves, minced
1 large carrot, peeled and thinly sliced on a diagonal
1 celery stalk, thinly sliced on a diagonal
8 oz. sliced fresh cremini or button mushrooms
2 Tbsp. light soy sauce
1 Tbsp. rice vinegar
1/4 tsp. hot sesame oil
3 scallions, minced


  1. Add the dried shiitake mushrooms to a heatproof bowl. Heat 1 cup of the vegetable broth in a small saucepan over medium heat until just simmering, or in the microwave for 1 1/2 minutes on high.
  2. Pour the hot stock over the dried mushrooms, and let stand at room temperature for about 15 minutes.
  3. Heat the 2 tsp. toasted sesame oil in a large saucepot over medium heat. Add the shallots, garlic, carrots, and celery, and sauté for 2 minutes. Cover and cook on medium-low heat for about 3 to 4 minutes.
  4. Drain the dried shiitake mushrooms, discard the liquid, and slice the mushrooms into 1/4-inch pieces.
  5. Uncover the pot, increase heat to medium, and add the fresh cremini or button mushrooms. Sauté for about 2 to 3 minutes until mushrooms are browned. Add in the sliced dried shiitake mushrooms. Add in the remaining 4 cups of vegetable broth, and simmer uncovered for 10 minutes.
  6. Stir in the soy sauce, rice vinegar, and hot sesame oil. Serve, topping each bowl of soup with minced scallions.

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