Asian Mushroom Soup
Per ServingAsian 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
Ingredients
| 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 |
Directions
- 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.
- Pour the hot stock over the dried mushrooms, and let stand at room temperature for about 15 minutes.
- 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.
- Drain the dried shiitake mushrooms, discard the liquid, and slice the mushrooms into 1/4-inch pieces.
- 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.
- Stir in the soy sauce, rice vinegar, and hot sesame oil. Serve, topping each bowl of soup with minced scallions.
