Asian Mushroom Soup
Per ServingAsian Mushroom Soup |
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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.