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6 servings, about 1 cup each
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For a more authentic soup, substitute 1/2 oz. dried Chinese mushrooms, such as wood ear or shiitake, for the fresh shiitake mushrooms. Pour enough boiling water over dried mushrooms to cover mushrooms by at least 1 inch; let stand 30 min. Drain mushrooms. Discard stems from shiitake mushrooms, if used. Cut mushrooms into thin slices. Use as directed in recipe. If desired, strain mushroom soaking liquid and substitute it for some of the water used to prepare the soup.
Who needs takeout? This tasty low-fat twist on a traditional Chinese soup is made with an abundance of vegetables.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.