ASIAN SOUP STOCK
This recipe came from a Moosewood recipe book. This flavored broth needs only some tender young bok choy or snow peas, sliced seasoned tofu, and a splash of soy sauce to become a delightful soothing, and light soup.
Provided by BeckyF
Categories Stocks
Time 1h20m
Yield 8 cups
Number Of Ingredients 11
Steps:
- Combine all the ingredients in a large soup pot, cover, and bring to a boil.
- Lower the heat simmer for 45 minutes to 1 hour.
- Strain the stock and use it right away, or refrigerate in a covered container for up to 4 days, or freeze it for up to 6 months.
Nutrition Facts : Calories 37.2, Fat 0.2, Sodium 192.5, Carbohydrate 8.4, Fiber 1.8, Sugar 3, Protein 1.1
JAPANESE SOUP STOCK
Steps:
- Wipe any sand or salt from kombu with a dampened cloth. Bring kombu and water just to a boil in a 3-quart saucepan over high heat. Remove kombu with tongs and reserve for another use.
- Sprinkle katsuo bushi over liquid and remove pan from heat. Let stand 3 minutes, then pour through a cheesecloth-lined sieve into a bowl.
SPEEDY ASIAN SOUP RECIPE
Combine chopped cooked chicken, stir-fry veggies & brown rice for this Asian soup recipe. Our Speedy Asian Soup Recipe is ready in less than 20 minutes!
Provided by My Food and Family
Categories Home
Time 17m
Yield Makes 4 servings, 1-3/4 cups each.
Number Of Ingredients 5
Steps:
- Combine 1/4 cup rice, 1 Tbsp. dressing and 1/2 tsp. soy sauce in each of 4 microwaveable soup bowls.
- Add 1/2 cup of each of the remaining ingredients to each bowl; stir. Cover with waxed paper.
- Microwave on HIGH 5 to 7 min. or until heated through. Let stand 5 min. before serving.
Nutrition Facts : Calories 280, Fat 9 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 60 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 24 g
CHINESE CHICKEN SOUP STOCK
A request for Chinese Chicken Stock. From the book The Frugal Gourmet Cooks Three Ancient Cuisines: China, Greece, and Rome by Jeff Smith.
Provided by princess buttercup
Categories Stocks
Time 1h35m
Yield 4 1/2 quarts
Number Of Ingredients 3
Steps:
- Place the bones in a 12 quart stockpot and cover with water.
- On high heat bring the bones barely to a simmer.
- Do Not Boil (yet).
- Foam and scum will form.
- Again, do not boil.
- Drain the bones, discarding water, and rinse the bones in fresh water.
- Add 1 quart water per pound of bones (5) and ginger and rinsed dried turnip.
- Bring to a simmer and cook 1 hour uncovered.
- Strain the soup and discard the solids.
- Remove the fat by chilling and skimming off.
- Note: Dried turnip ball is found in Oriental markets and a must in making good Chinese stock.
Nutrition Facts : Calories 0.8, Sodium 0.1, Carbohydrate 0.2
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THE ULTIMATE ASIAN VEGETABLE STOCK - THE WOKS OF LIFE
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4.9/5 (14)Category Soups And StocksCuisine AsianTotal Time 5 hrs 15 mins
- Preheat oven to 375 degrees F. Take your napa cabbage half, and cut it in half again lengthwise. Place the cabbage on a sheet pan and drizzle lightly with oil. Roast for 25 minutes.
- Meanwhile, in a large stockpot, heat 1 tablespoon oil over medium heat. Add the ginger and garlic and cook for 2 minutes, until fragrant but not browned. Add the fermented bean curd and cook for another minute. Then add the onion, carrots, scallions, daikon, kelp, dried shiitake mushrooms, and water. When the napa cabbage is done roasting, add it to the pot as well.
- Bring to a boil, turn the heat down to low, and simmer with the lid on for 4 hours. Strain the stock, and season with salt to taste.
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- Wonton Soup. Wonton soup is a staple of Chinese cuisine, made with meat-filled dumplings in a clear broth. In this easy recipe, soft wontons are stuffed with seasoned pork and simmered in an aromatic broth.
- Hot and Sour Soup with Vegetables and Tofu. Hot and sour soup is a classic for a reason. The tangy tastes will clear away any cobwebs and have you slurping up seconds.
- Miso Soup. Served as a light starter or a simple supper, miso soup is an elegant dish that’s great on a cold day. So stop relying on your local Japanese restaurant and start making your own.
- Chinese Noodle Soup with Chicken. You can throw almost anything into this fun noodle soup, so time to go fridge foraging. Made with broth, noodles, and shredded chicken, you can then add whatever vegetables are to hand.
- Thai Chicken and Rice Noodle Soup. I love the convenience of one-pot meals, especially on busy evenings. This easy recipe will save you time, and delight your belly.
- Asian Chicken Cabbage Soup. This 10-minute soup is a quick and nutritious lunch, perfect for when you need a mid-day morale booster. Made with ginger, garlic, sesame oil, chili paste, and hoisin sauce, it’s full of fiery flavor.
- Indian Tomato Soup. If you like your tomato soup with a twist, this is the recipe for you. Made just like standard tomato soup, it’s given an Asian makeover with traditional Indian ingredients like garam masala and ginger root.
- Chinese Noodle Soup with Mushrooms. With thick noodles, hearty mushrooms, and lots of protein-packed chicken, this soup can hold its own on any table.
- Thai Red curry Vegetable Soup. Made from red peppers, chiles, ginger, garlic, and other spices, Thai red curry is the best if you like your food fiery.
- Ramen Vegetable Soup. Yes, you can get ramen soup from a packet, but it’s just not the same. There’s just no comparison between those bland seasoning packets and fresh vegetables in a broth laden with aromatic spices.
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#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #soups-stews #vegetables #asian #easy #vegetarian #stocks #stove-top #dietary #carrots #greens #bok-choys #onions #equipment #number-of-servings #3-steps-or-less #4-hours-or-less
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