Meatless Monday: Asian Inspired Mushroom Soup

September 10, 2012 at 2:01 pm Leave a comment


  • 1 tsp vegetable oil
  • 1 tbsp fresh, grated ginger root
  • 2 medium sized minced garlic cloves
  • 5 cup low sodium vegetable broth
  • 8 oz fresh, sliced portobello mushroom
  • 1 1/2 tbsp rice vinegar
  • 2 tsp sesame oil
  • 1 pinch salt (for taste)
  • 2 tbsp fresh chopped green onion


  1. In wok or medium sized saucepan, heat vegetable oil over medium high temperature.
  2. Add ginger and garlic. Stir fry 30 seconds.
  3. Lower heat to medium. Add mushrooms. Stir fry 2 minutes.
  4. Add broth. Bring to boil. Reduce heat, cover and simmer 10 minutes.
  5. Add rice wine and sesame oil. Stir well. Season to taste with salt.
  6. Garnish with chopped green onions.

Nutrition Facts per 1 cup:

  • Calories: 55
  • Total Carbs: 5g
  • Dietary Fiber: 1g
  • Sugars: 1.6g
  • Total Fat: 2.6g
  • Protein: 0.9g

*Recipe Adapted from dLife:*


Entry filed under: Diabetes, Diet/Nutrition, Healthy Lifestyle, Recipes. Tags: , , , , , , , .

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