Asian Mushroom Chicken Soup Food

ASIAN MUSHROOM CHICKEN SOUP

Steps:

• In medium microwavable bowl, heat water uncovered on High 30 seconds or until hot. Add mushrooms; let stand 5 minutes or until tender. Drain mushrooms (reserve liquid). Slice any mushrooms that are large. Set aside.
• In 4-quart saucepan, heat oil over medium heat. Add 2 tablespoons of the green onions, the gingerroot, garlic and chile to oil. Cook about 3 minutes, stirring occasionally, until vegetables are tender. Add snow pea pods; cook 2 minutes, stirring occasionally. Stir in mushrooms, reserved mushroom liquid and the remaining ingredients, except lime juice and basil. Heat to boiling; reduce heat. Cover and simmer 10 minutes or until hot. Stir in lime juice.
• Divide soup evenly among 6 bowls. Top servings with basil and remaining green onions.

ASIAN MUSHROOM SOUP

Steps:

• Heat the oil in a large saucepan over medium heat and cook the garlic and ginger until browned. Combine the broth, soy sauce, and fish sauce, if using, to the saucepan and bring to a simmer. Add the remaining ingredients except the snow peas, scallions, and sesame oil. Simmer for 20 minutes, and then add the snow peas. Cook for just a few minutes longer, until the snow peas have softened but are still bright green. Add the scallions to the saucepan, remove from heat, and ladle into serving bowls. Drizzle a bit of sesame oil over the top of each serving.

QUICK ASIAN CHICKEN SOUP

Steps:

• In a large saucepan, bring broth, ginger, garlic, red pepper flakes, and 2 cups water to a boil over high heat. Add noodles, lower heat, and simmer until noodles are tender, 6 to 8 minutes.
• Add chicken, bell pepper, and snow peas; cook until chicken is opaque throughout, about 1 minute. Add lime juice, scallions; season with salt. Serve immediately.

ASIAN MUSHROOM SOUP

Steps:

• In a large pot, combine broth, soy sauce, ginger, garlic, mushrooms, cabbage, carrots and chicken.
• Cover; Bring to a boil; simmer until mushrooms are soft, about 5 minutes.
• Stir in noodles, green onions and spinach; simmer until greens are wilted, about 2 minutes,Season.

ASIAN MUSHROOM SOUP

Steps:

• In a large pot, combine broth, soy sauce, ginger, garlic, mushrooms, cabbage, carrots and chicken. Cover. Bring to a boil; simmer until mushrooms are soft, about 5 minutes. Stir in noodles, green onions and spinach; simmer until greens are wilted, about 2 minutes. Season.

CHICKEN WITH BLACK MUSHROOM SOUP

Steps:

• In a bowl, cover mushrooms with water and soak for 20 minutes.
• Using a heavy knife, cut the chicken through the bones into 12 to 14 serving-size pieces. Place the chicken in a pot with water to cover.
• Heat until boiling, and cook for 2 minutes. Drain into a colander and run under cold water.
• Remove mushrooms from water, discard stems, and cut large caps into halves.
• Combine the chicken, mushrooms, boiling water, rice wine, ginger and salt in a heavy pot that will fit inside a bigger pot.
• Put several inches of water in the bigger pot, and boil. In the bottom of the bigger pot, place a rack, and put the pot holding the chicken on it.
• Cover both the pot with the soup and the bigger pot and cook over medium heat for one and a half hours. Replenish the bigger pot with more boiling water as it runs low.
• When the soup is cooked, skim the fat, remove ginger, and add salt to taste.