Asian Vegetable Soup Recipes

Steps:

• Place 1/2 cup of the vegetable stock in a Dutch oven or 3 1/2 - 5 qt saucepan and bring to a boil.
• Add onion, garlic, and gignger; simmer for 3 minutes.
• Stir in remaining stock and soy sauce.
• Cover pot and bring to a gentle boil.
• Add remaining ingredients.
• Test for doneness: noodles should be softened; vegetables should remain crisp/tender.
• Timing - about 8 minutes.
• Top each serving with one of the garnishes.
• VARIATIONS: - substitute 1 c cooked brown rice for the buckwheat noodles peppers, chopped water chestnut, chopped jicama root, shredded spinach, chopped celery, or bamboo shoots.
• EGG THREADS:.
• In a small skillet, heat a little margarine.
• When it begins to bubble, add 1 egg beaten with a little cold water.
• Tilt the pan so the yolk mixture coats it in a thin layer, the thinner the better.
• When the egg is lightly cooked, turn it out onto a cutting board.
• Slice it into very thin strips with a sharp knife. (makes about 1/3 cup).

Steps:

• In a large saucepan, heat vegetable oil over moderately low heat; add scallions, garlic, and ginger and cook, stirring occasionally until fragrant (about 1 min).
• Add soy sauce, red pepper flades, water, and broth and bring to a boil.
• Add carrots and simmer for 5 minute.
• Stir in cabbage and salt and simmer for 5 minute.
• Add bod choy and lemon zest and simmer until bok choy starts to soften, about 5 minute.
• Stir in lemon zest.
• Meanwhile, in large pot of boiling salted water, cook vermicelli until just done, about 9 min; drain.
• Return noodles to the pot and toss with the sesame oil.
• Put some noodle in each of 4 bowls and ladle soup over the noodles.

Steps:

• In large saucepan, brown meat in oil on all sides; drain. Add the water, broth, sherry, soy sauce, onions, brown sugar, garlic, ginger, sesame oil and cayenne. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
• Stir in the mushrooms, carrots and bok choy; cover and simmer 20-30 minutes longer or until vegetables are tender. Meanwhile, cook rice according to package directions.
• Divide rice among six soup bowls, 3/4 cup in each; top each with 1 cup of soup.

Steps:

• In a large saucepan, brown meat in oil on all sides; drain. Add the water, broth, sherry, soy sauce, onions, brown sugar, garlic, ginger, sesame oil and cayenne. Bring to a boil. Reduce heat; cover and simmer for 1 hour., Stir in the mushrooms, carrots and bok choy; cover and simmer 20-30 minutes longer or until vegetables are tender. Meanwhile, cook rice according to package directions. , Divide rice among 6 soup bowls, 3/4 cup in each; top each with 1 cup soup. Garnish with chive blossoms if desired.

Steps:

• Place pork neck bones into a large pot; cover with water. Bring to a boil and skim scum off the surface with a slotted spoon. Drain.
• Return bones to the pot. Add 10 cups water, potatoes, tomatoes, onion, and carrot. Bring to a boil. Reduce heat to low and simmer soup until flavors combine, 1 1/2 to 2 hours. Season with sugar and salt.

Steps:

• In a large pot heat oil over medium heat.
• Add the ginger and garlic and cook until tender, 3 to 4 minutes.
• Combine 1-cup broth with the cornstarch and blend until smooth.
• Pour the cornstarch mixture into the pot and add the remaining broth, tofu, mushrooms, bamboo shoots, soy sauce, vinegar, sugar and crushed red pepper flakes.
• Bring the soup to a boil and cook until thickened.
• Add the frozen vegetables, shrimp and cilantro.
• Simmer until shrimp is just opaque, about 10 minutes.
• Stir in the spinach and cook until just wilted.
• They say if you eat a full pot every 2 to 3 days, that is all you need to drop pounds fast.

Steps:

• In large soup pot, melt coconut oil over medium heat. When hot, add leeks, celery and ginger and sauté until they begin to soften. Add red pepper flakes and white pepper; stir.
• Add cabbage, carrots and garlic to soup pot and cook until cabbage wilts down to half its size. Add rice vinegar and soy sauce; cook until this liquid is absorbed.
• Add broth and water; bring to a boil. Reduce heat, cover and simmer for 30 minutes.
• After 30 minutes have elapsed, stir in shrimp. Simmer gently for approximately 5-10 minutes, until shrimp have turned pink. Taste for seasoning and add salt, if desired.