Asian Mushroom Soup - cooking recipe

Ingredients

2 quarts reduced-sodium chicken broth
3 tablespoons soy sauce
2 tablespoons fish sauce (optional)
2 inches piece fresh ginger, peeled and thinly sliced
2 shallots, peeled and thinly sliced
5 ounces cremini mushrooms, thinly sliced
10 small shiitake mushrooms, cleaned and left whole
1 small napa cabbage, outer leaves only, roughly torn
2 carrots, peeled, cut in half lengthwise, then in half crosswise, and very thinly sliced
20 snow pea pods
6 scallions, thinly sliced
dark sesame oil

Preparation

Combine the broth, soy sauce, fish sauce, ginger and shallots in a large saucepan or stockpot.
Heat over medium heat and bring to a simmer.
Add the remaining ingredients except the snow peas, scallions and sesame oil.
Simmer 30 minutes, then add the snow peas. Cook just a few minutes longer, until the snow peas have softened slightly but are still bright green.
Add the scallions to the pot, remove from heat and ladle into serving bowls.
Drizzle a bit of sesame oil over the top of each serving.