This soup recipe is great for cold winter nights, or as a starter for an Asian meal. None of the ingredients are hard to find, and the result is warming and delicious!
Heat the vegetable oil in a large pot over medium-high heat. Stir in the button mushrooms, oyster mushrooms, and enoki mushrooms; cook and stir until lightly browned. Add the onion, celery, green bell pepper, carrot, and garlic. Season with salt and pepper. Cook and stir for 3 to 4 minutes. Mix in the chicken broth, cream-style corn, chicken, rice wine vinegar, and five-spice powder, and bring to boil. Cover and reduce heat to medium-low. Simmer for about 20 minutes. Mix cornstarch with the milk in a small bowl, and stir into the soup. Stir until soup has thickened. Garnish each serving with chopped basil.
Per Serving: 168 calories; protein 9.7g; carbohydrates 23.2g; fat 5.3g; cholesterol 16.3mg; sodium 371.3mg.