Asian Mushroom Soup

total time:: 60 min

Makes 6 bowls

ingredients

2 tbs Vegetable oil
4 Cloves garlic, thinly sliced
2 inches Ginger, thinly sliced
2 qts Chicken stock
3 tbs Soy sauce
2 tbs Fish sauce
2 Portobellos, peeled/cleaned/sliced
5 oz Cremini mushrooms, sliced
10 Shiitake mushrooms (small, whole)
0.5 Napa cabbage, outer leaves chopped
2 Carrots, peeled and thinly sliced
6 oz Snow peas
1 bunch Scallions, chopped
Dark sesame oil

directions

Heat the vegetable oil in a large saucepan over medium heat and cook the garlic and ginger until browned. Add the broth, soy sauce, and fish sauce to the saucepan and bring to a simmer. Add the mushrooms and cabbage, simmer for 20 minutes. 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.

Source: Kevin Smith