could i use like 6 cups chicken broth, 2 cups beef? Also, you could probably add a cup of water or 2 to bring the intensity down. Still would have good soup, but would have more of it.
What brand of broth do you use? If I was trying to make it like the restaurant does I'd find that out. I actually did just that by finding out what brand of broth my favorite Chinese restaurant used in their soups, then I bought it at an Asian market and started making the exact same soups. The other ingredients can be bought anywhere, the specific broth gives it the authentic flavor!
@@SusanSoCal1 I mean, according to osmosis veggies have at least tbe same amount of flavor as the broth itself, not zero. Obviously I wouldnt feed it to other people but my greedy ass will destroy any veggies i laid for.
@Skylar Hansen you can try switching out a cup of chicken broth for beef; and if you have to stick to chicken or veg use one cup ( or more to taste) of stock instead of broth. Stock is usually saltier and more flavorful from being a concentrated soup base. You usually add water to stock when prepped, whereas the benefits of broth are dump and go; especially if you happen to adapt this recipe for a slow cooking method and adding your fresh mushrooms at the end as instructed.
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Awesome and simple!!!
Yeah, thank you!
Looks yummy.
thank you!
could i use like 6 cups chicken broth, 2 cups beef? Also, you could probably add a cup of water or 2 to bring the intensity down. Still would have good soup, but would have more of it.
What brand of broth do you use? If I was trying to make it like the restaurant does I'd find that out. I actually did just that by finding out what brand of broth my favorite Chinese restaurant used in their soups, then I bought it at an Asian market and started making the exact same soups. The other ingredients can be bought anywhere, the specific broth gives it the authentic flavor!
Love this! Question: what can you do with the vegetables you remove? Stir fry?
The strained veggies can be used to make vegetable stock.
Im gonna freeze mine and put it in a stew
All the flavor and nutrients have been absorbed into the broth. Why would you want to reuse them?
@@SusanSoCal1 I mean, according to osmosis veggies have at least tbe same amount of flavor as the broth itself, not zero. Obviously I wouldnt feed it to other people but my greedy ass will destroy any veggies i laid for.
Boil water, then remove from heat and add green onions and mushroom to steap for 30 minutes.
Good
Thank you!
Idk if it’s bc I didn’t do it right but mine came out sweet?
The broth tends to be a bit sweet. Did you add salt and pepper at the end?
@@BurpOn I did it just took more than what I thought was needed
@@skylarhansen4326 That just gives you an excuse to make it again! 🙂
@Skylar Hansen you can try switching out a cup of chicken broth for beef; and if you have to stick to chicken or veg use one cup ( or more to taste) of stock instead of broth. Stock is usually saltier and more flavorful from being a concentrated soup base. You usually add water to stock when prepped, whereas the benefits of broth are dump and go; especially if you happen to adapt this recipe for a slow cooking method and adding your fresh mushrooms at the end as instructed.
@@EvolvingHooman thank you so much! I only used veg stock for my first try so I’ll be trying chicken broth next time!
What happens to the strained onions/carrots/celery/garlic?
The strained veggies can be used to make vegetable stock.
@@BurpOn Cool!
Seems to me that nothing but chicken soup.
No garlic and ginger? This is nothing more than mirepoix broth!
They actually did use garlic...not sure if you missed that part.. Adding ginger is most likely a taste preference thingie...