Chinatown Mushroom Soup

Recipe courtesy of the Mushroom Council


Yield: 24 servings


2¼ gallons Seasoned chicken broth (recipe follows)

6 pounds Mushrooms, sliced

1 pound, 8 ounces Fresh, thin Asian-style noodles, cooked

1 pound, 8 ounces Thinly sliced green onion

12 ounces Smithfield or Virginia ham, thinly sliced

½ cup Fresh lime juice

½ cup Soy sauce

2 tablespoons Asian-style (toasted) sesame oil

Fresh coriander, chopped as needed

Enoki mushrooms (use whole) as needed


Seasoned chicken broth

Simmer, covered, 2½ gallons rich chicken stock with 4 ounces sliced, fresh ginger root and 4 ounces smashed garlic cloves for 30 minutes. Strain, reserve.

Per order

Heat 1½ cups broth.  Stir in 4 ounces mushroom slices, 1 cup noodles, 2 tablespoons (1 ounce) green onion, 1 tablespoon (1/2 ounce) ham, 1 teaspoon lime juice, 1 teaspoon soy sauce and ¼ teaspoon sesame oil.  Pour into individual serving bowl; garnish with coriander and Enoki mushrooms.


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