Asian Mushroom Soup

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• 1 medium onion
• 6 mixed mushrooms
• 1 garlic clove
• 1 (10 1/2 ounce) can beef broth
• 1 (10 1/2 ounce) can chicken broth
• 1/2 lb angel hair pasta
• 3 green onion tops
• 1/2 teaspoon salt
• 1 teaspoon black pepper
• 2 teaspoons crushed red pepper flakes
• 3 tablespoons olive oil
• 3 tablespoons sesame and ginger marinade

Recipe

• 1 in a non stick pan (big enough to hold soup) add 2-4 tbsp olive oil heat over medium heat until it shimmers, add in onions, and reduce heat so that onions cook slowly. simmer onions covered for 10-15 minutes until soft and golden. stir often so that the onions do not burn.
• 2 once onions are golden add in sliced mushrooms, mix in with onions. simmer 5 minutes then add minced garlic. pour in cans of beef and chicken broth plus 1 can of water, 3 tablespoons of garlic ginger marinade, 1 teaspoon crushed red pepper flakes, salt and pepper to taste.
• 3 add additional water depending on how much broth you want.
• 4 bring up to a low boil, add in green onion tops and broken pasta (or cabbage) boil 1 minute, turn off heat and cover.
• 5 let soup sit covered for 10-15 minutes. this gives the noodles time to cook and be infused with the flavors.
• 6 i serve with uncooked green onion tops and/or fried wonton strips.
• 7 low carb substitutions: shredded cabbage in stead of noodles
• 8 goes great with grilled beef or chicken.