MUSHROOM AND GINGER SOUP
Provided by Nestle Family
Number Of Ingredients 0
Steps:
- Soak dried mushrooms in hot water for 30 minutes then strain and cut into slices.
- Heat oil in a large saucepan and sauté garlic and ginger for 1 minute or until tender.
- Add MAGGI Spring Season Soup, water, soy sauce and mushrooms. Bring to boil then simmer on low heat for 10 minutes, uncovered.
- Add bean sprouts and stir then garnish with coriander leaves and serve.
Nutrition Facts : Calories 78 Kcal, Protein 2.6 g, Carbohydrate g, Fat 1.7 g
MUSHROOM SOUP WITH GINGER
Provided by Florence Fabricant
Categories soups and stews, appetizer
Time 45m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Chop half of the mushrooms.
- Put stock in a saucepan, add the chopped mushrooms, bring to a boil, cover and simmer for 20 minutes. Puree the mixture in a food processor or a blender, then force through a sieve back into the saucepan.
- Melt butter in a heavy skillet. Saute the mushroom caps along with the scallions, garlic and fresh ginger over high heat until lightly browned. Stir in the ground ginger. Add the contents of the skillet to the saucepan.
- Add salt and pepper to taste. Reheat and serve, garnished with coriander.
Nutrition Facts : @context http, Calories 168, UnsaturatedFat 4 grams, Carbohydrate 15 grams, Fat 8 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 4 grams, Sodium 878 milligrams, Sugar 6 grams, TransFat 0 grams
BOK CHOY SOUP WITH MUSHROOMS AND GINGER
Make and share this Bok Choy Soup With Mushrooms and Ginger recipe from Food.com.
Provided by Laka
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Soak dry porcini mushrooms in 250 ml of hot water for 5 - 10 minutes. Drain, but save the water.
- In a large pot over medium heat sauté shallots and garlic in the oil for 3 - 4 minutes until onions are translucent and garlic is fragrant.
- Add porcini mushrooms, the water they soaked in, vegetable broth, ginger and soy sauce. Bring to a boil, then reduce heat to low, cover and simmer for 10 - 15 minutes.
- Add bok choy and cook for 5 minutes, until tender.
- Before serving stir in Chinese spice mixture and chili powder.
- Meanwhile, prepare the rice noodles according to the instructions on the package. Drain and divide noodles among four bowls. Add bok choy soup to the noodles.
Nutrition Facts : Calories 138.7, Fat 3.7, SaturatedFat 0.5, Sodium 565.5, Carbohydrate 24, Fiber 0.8, Sugar 0.3, Protein 2.4
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.
Nutrition Facts : Calories 125, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 975 milligrams, Carbohydrate 14 grams, Fiber 4 grams, Protein 7 grams, Sugar 6 grams
LEMON-GRASS-GINGER SOUP WITH MUSHROOMS
Provided by Mark Bittman
Categories easy, quick, weekday, soups and stews, appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the stock over medium heat. Trim two of the lemon-grass stalks of their toughest outer layers, then bruise them with the back of a knife; cut them into sections, and add them to the stock with the ginger and about 1/4 of the minced chilies. Simmer for about 15 minutes, longer if you have the time. Peel all the hard layers off the remaining stalk of lemon grass, and mince its tender inner core.
- When you're ready to eat the soup, remove the lemon grass and ginger. Add 1 tablespoon nam pla and the chopped mushrooms. Taste the broth, and add more chilies if you like, as well as some salt if necessary. In the bottom of each of 4 warmed bowls, sprinkle a little each of the chile, lime leaves or zest, lime juice, cilantro and minced lemon grass.
- Ladle the soup into the bowls and add a teaspoon of nam pla to each bowl. Serve piping hot.
Nutrition Facts : @context http, Calories 228, UnsaturatedFat 3 grams, Carbohydrate 35 grams, Fat 5 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 1802 milligrams, Sugar 9 grams
MUSHROOM BOK CHOY SOUP
I thought of this healthy and delicious recipe when my wife was sick and craving a nice flavorful brothy soup to help make her feel better. It really did the trick! She's asked me to make it several times since then.
Provided by Christopher
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 22m
Yield 6
Number Of Ingredients 9
Steps:
- Heat butter in a stock pot over medium heat; add bok choy, mushrooms, green onions, garlic, and ginger. Sprinkle mushroom mixture with lime juice; cook and stir just until lightly browned, 2 to 3 minutes. Increase heat to medium-high, pour in chicken broth, and bring to a boil. Reduce heat to low and simmer until vegetables are soft, about 5 minutes. Serve with cilantro.
Nutrition Facts : Calories 124.7 calories, Carbohydrate 8.4 g, Cholesterol 26.2 mg, Fat 8.7 g, Fiber 2 g, Protein 5.3 g, SaturatedFat 4.9 g, Sodium 1178.4 mg, Sugar 3.8 g
CHICKEN GARLIC GINGER HEALING SOUP
Have a cold or the flu? Try this soup to kick up your immune system and get healthy fast! Plus, this soup tastes SO good. My husband loves it! (Whew!) This soup is also great for inflammation and arthritis, due to the healing qualities of gingerol (from the ginger).
Provided by replank
Categories Chicken Breast
Time 50m
Yield 1 large pan!, 12 serving(s)
Number Of Ingredients 13
Steps:
- Heat olive oil in a large pan.
- Add fresh garlic, fresh ginger, and onion.
- Cook for 3-4 minutes. Add Ginger paste, cayenne pepper, and salt & pepper. Cook for an additional 3-4 minutes, stirring often.
- Add the chicken broth, water, chicken, and carrots.
- Bring to a boil. Reduce heat and simmer for 30 minutes (feel free to cook on low for up to an hour).
- Add spinach and let cook for 5 minutes just before serving.
- Note: you can also add mushrooms, to add in more antioxidants. Simply add to the soup at the same time you add the carrots.
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