ASIAN-INSPIRED VEGETABLE NOODLE BOWL
Delicious, nutritious vegetarian noodle bowl. Lots of color and flavor. You can find the green soybeans in the freezer department of your grocery store.
Provided by MICHELLE0011
Categories Main Dish Recipes Bowls
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil. Add noodles; cook until tender yet still firm to the bite, 1 to 2 minutes. Drain and divide among 4 large soup bowls.
- Combine vegetable stock, soy sauce, ginger, chile sauce, and garlic in a saucepan over medium heat; bring to a gentle simmer. Simmer until fragrant, about 5 minutes.
- Squeeze spinach to drain out excess moisture; coarsely chop. Add to stock with soybeans and red bell pepper; cook until heated through, about 1 minute. Ladle over noodles.
Nutrition Facts : Calories 268.5 calories, Carbohydrate 48.9 g, Cholesterol 47 mg, Fat 3.3 g, Fiber 4.6 g, Protein 11.1 g, SaturatedFat 0.7 g, Sodium 895.5 mg, Sugar 5.3 g
ASIAN VEGETABLE SOUP
This is one of my newly adopted recipes. I have not yet tried it, but have created concoctions similar to this on my own many times. This is an add/delete, feel-free-to-improvise kind of recipe. When I've made things like this in the past, I treated it as a "clean out the fridge" experiment. I would think that shrimp, scallops or other fish or even chicken would work well in this (I've used shrimp and scallops in my own versions of this kind of recipe).
Provided by spatchcock
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 19
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).
Nutrition Facts : Calories 67.3, Fat 1.8, SaturatedFat 0.4, Sodium 274.1, Carbohydrate 8.5, Fiber 2.4, Sugar 3.5, Protein 5.7
ORIENTAL VEGETABLE SOUP
Make and share this Oriental Vegetable Soup recipe from Food.com.
Provided by JackieOhNo
Categories Clear Soup
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In saucepan, combine first 6 ingredients. Bring to boil. Reduce heat and simmer 3 minutes.
- Add mushrooms and pea pods. Simmer 2 minutes.
- Garnish with scallion curl and serve.
ASIAN VEGETABLE-BEEF SOUP
My husband is Korean American, and I enjoy working Asian flavors into our menus. This tasty soup was something I put together one night with what we had in our fridge. Everyone loved it! -Mollie Lee, Eugene, Oregon
Provided by Taste of Home
Categories Lunch
Time 2h15m
Yield 6 servings.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 379 calories, Fat 10g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 621mg sodium, Carbohydrate 50g carbohydrate (9g sugars, Fiber 2g fiber), Protein 20g protein.
ASIAN MIRACLE DIET SOUP
Make and share this Asian Miracle diet soup recipe from Food.com.
Provided by ngibsonn
Categories Weeknight
Time 2h10m
Yield 20 serving(s)
Number Of Ingredients 17
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.
ORIENTAL INSPIRED VEGETABLE SOUP
A big batch of Oriental-style vegetable soup: enjoy it now and freeze the rest for lunches on the go. I created this one day when I was wanting something to warm me up on a cold winter day in Buffalo. My family loves it! Omit fish oil for vegetarian/vegan fare. For a gluten-free recipe, use tamari rather than soy sauce.
Provided by Sesquipedalian Sapp
Categories Clear Soup
Time 6h45m
Yield 48 cups, 24 serving(s)
Number Of Ingredients 26
Steps:
- Add 9 quarts of water to a 12 quart soup pot on high. Add boullion, tamari, rice vinegar, lime juice, fish oil (optional), ketchup, raw sugar, hot chili oil, sesame oil, ginger, and chives. Bring to a boil, reduce heat, cover, and simmer while preparing vegetables.
- Add ingredients as you prepare them: bagged coleslaw, bagged spinach (or kale, rinsed and removed from stalks), crimini mushrooms (rinsed and sliced), red roasted peppers (diced), carrots (peeled and sliced).
- Add canned foods after draining and rinsing thoroughly: water chestnuts, baby corn, and bamboo shoots.
- In a frying pan, add peanut oil and cook on medium-high heat for a minute or two until oil is heated to desired temperature (when the fat begins to "ripple").
- Add chopped onions and stir to coat with oil. Add a pinch of salt to absorb water from onions and to speed up caramelizing.
- Continue to stir the onions. Onions will begin to stick to the pan a bit (which is good) and will begin to darken. If the onions are sticking too much, add a small amount of water to deglaze. Keep stirring.
- Continue the deglazing process until onions are a deep, rich brown.
- Add garlic to onions and cook for an additional minute.
- Pour a ladle of soup into the frying pan to stop the cooking process and help loosen any onions and garlic stuck to the frying pan. Add contents of frying pan to soup.
- Allow soup to cook for several hours to bring out flavors. Add pepper and crushed red pepper flake to taste.
Nutrition Facts : Calories 112.6, Fat 2.7, SaturatedFat 0.4, Sodium 452.2, Carbohydrate 21.8, Fiber 2.5, Sugar 12.1, Protein 3
SIMPLE THAI-INSPIRED VEGETABLE SOUP
This is a sweet, mildly spicy, mildly sour Asian-inspired vegetable soup. I came up with the broth when I was sick and craved (but couldn't get) my favorite Tom Yum soup; the broth turned out to be exactly what I wanted, and I thought it would be wonderful as a vegetable soup base as well. You can use any vegetables you like; these were what I had on hand. All of the seasoning amounts can be modified to suit the chef's personal taste as well; I can't eat much spice these days (alas), so my version is heavier on the sweet. You can also use vegetable stock in place of the chicken to make a vegetarian soup.
Provided by heimoran
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Saute onions celery, and carrots in 1 Tbsp butter over medium-high until tender but not browned. (NOTE: this step can be omitted to make the soup fat-free; in that case, combine all vegetables, broth, and seasonings together in a pot, bring to a boil, and simmer until done.).
- Add broth, red curry paste, brown sugar, ginger, and lime; stir to combine and bring to a boil.
- Add cabbage and kidney beans; cover, reduce heat, and simmer until vegetables have reached their desired tenderness.
Nutrition Facts : Calories 209.6, Fat 3.5, SaturatedFat 1.6, Cholesterol 5.1, Sodium 611.4, Carbohydrate 34.9, Fiber 9.8, Sugar 12, Protein 11.3
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