ASIAN LONG NOODLE SOUP
This flavorful soup is perfect for when you want something warm and filling in a hurry. If you can't find long noodles, angel hair pasta is a good substitute. -Carol Emerson, Aransas Pass, Texas
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings (2 quarts).
Number Of Ingredients 13
Steps:
- Cook noodles according to package directions. Drain and rinse with cold water; drain well., Meanwhile, toss pork with 1 tablespoon soy sauce and pepper. In a 6-qt. stockpot, heat 1 tablespoon oil over medium-high heat; saute pork until lightly browned, 2-3 minutes. Remove from pot., In same pot, heat remaining oil over medium-high heat; saute ginger and garlic until fragrant, 20-30 seconds. Stir in broth and remaining soy sauce; bring to a boil. Add celery and snow peas; return to a boil. Simmer, uncovered, until crisp-tender, 2-3 minutes. Stir in pork and coleslaw mix; cook just until cabbage begins to wilt. Add noodles; remove from heat. Top with green onions and, if desired, cilantro.
Nutrition Facts : Calories 227 calories, Fat 7g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 1078mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 1g fiber), Protein 16g protein.
ASIAN NOODLE SOUP
A flavorful Asian-inspired soup with antioxidant-rich veggies. Easy to make and great for freezing. I got the recipe from my local supermarket.
Provided by Mama2boys
Categories Clear Soup
Time 1h
Yield 2 cups per serving, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Combine broth, garlic clove, ginger, and soy sauce in a large stockpot; bring to a simmer.
- Add pork, cover and simmer about 15-20 minutes. Internal temperature of pork: 155°F.
- Remove pork; keep warm. Add carrots and cover, venting slightly; simmer 10 minutes.
- Add bok choy, mushrooms, corn, scallions and cilantro; simmer about 5 minutes until veggies are tender.
- Cook the noodles according to package directions and drain.
- Add chili garlic sauce to soup and season with salt and pepper.
- Discard garlic clove and ginger.
- Thinly slice pork and add on top soup/ noodles in bowl.
Nutrition Facts : Calories 279.1, Fat 5.8, SaturatedFat 1.7, Cholesterol 76.2, Sodium 1083.3, Carbohydrate 27.8, Fiber 2.7, Sugar 3.4, Protein 28.3
ASIAN CHICKEN NOODLE SOUP
Steps:
- Mix soy sauce, mirin, 1 teaspoon of the sesame oil, garlic, ginger, sugar, vinegar, and chile paste in a small bowl.
- Heat the broth in a medium saucepan. Add the soy sauce mixture, the chicken, and the vegetables and bring to a boil. Simmer for two minutes or until chicken is cooked through. Add the remaining 1 teaspoon sesame oil. Taste and adjust seasonings.
- Pour over prepared Chinese noodles. Garnish with cilantro and scallions.
TERIYAKI CHICKEN NOODLE SOUP
Scallions, ginger and garlic create the aromatic base for this Asian-inspired chicken noodle soup. Chicken, egg noodles and a colorful mix of veggies make it hearty and satisfying, while teriyaki sauce adds a salty-sweet flavor that's hard to resist.
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the sesame oil in a large pot over medium heat. Add the scallion whites, ginger and garlic; cover and cook, stirring occasionally, until softened, about 3 minutes.
- Add 5 cups water, the chicken broth, chicken breasts, teriyaki sauce and 1/2 teaspoon salt. Increase the heat to medium high; cover and bring to a simmer. Add the squash and reduce the heat to medium low. Cook, covered, until the chicken is just cooked through, about 7 minutes. Remove the chicken to a plate; let cool slightly, then shred.
- Return the soup to a simmer over medium-high heat. Add the noodles and bell pepper; cook until the noodles are just tender, about 3 minutes. Add the spinach and shredded chicken. Top with the scallion greens.
ASIAN BEEF NOODLE SOUP
Make and share this Asian Beef Noodle Soup recipe from Food.com.
Provided by mama smurf
Categories Asian
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cut beef into very thin strips. In a bowl, combine beef with soy sauce. (I added some crushed red pepper -- love the spice).
- In a large saucepan over high heat, bring stock, ginger and garlic to a boil. Add vermicelli; boil for 2 minutes or until softened. Add beef, carrots and cabbage.
- Return to a boil; cook for another 2 minutes. Add bean sprouts and cook for 1 minute or until heated through.
- Ladle into bowls; garnish with cilantro and chopped green onions. Drizzle with sesame oil, if desired.
Nutrition Facts : Calories 163.1, Fat 4.8, SaturatedFat 1.6, Cholesterol 34, Sodium 2350, Carbohydrate 9.2, Fiber 2.7, Sugar 4.6, Protein 21.6
ASIAN CHICKEN NOODLE SOUP
This Asian noodle broth is gently infused, releasing the flavour of all the aromatics. We recommend making double and enjoying reheated the next day
Provided by John Torode
Categories Main course, Soup, Supper
Time 35m
Number Of Ingredients 13
Steps:
- Slice the chicken breasts into strips about 1cm wide and the full length of the breast. Briefly marinate the chicken in the sake and leave to one side for a few mins.
- Mix the ginger with the whites of the spring onions, soy sauce, sesame oil and garlic.
- Put 2 litres of water in a saucepan and bring to the boil. Pour in the ginger soy mixture, reduce the heat and cook just below a simmer for 5 mins.
- Add the chicken and sake mix, noodles and chillies to the stock and turn the heat up. As soon as the broth comes to the boil, turn off the heat. Slowly pour the egg into the broth, stirring all the time. Add the green parts of the spring onions and stir through. Leave to sit for 2 mins.
- Ladle the soup evenly into six bowls. Sprinkle with the toasted sesame seeds and coriander, with a few seaweed flakes, if you like.
Nutrition Facts : Calories 297 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 28 grams protein, Sodium 3.8 milligram of sodium
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