GRANDMA'S CHINESE VEGETABLE SOUP
My grandmother used to make this clear soup to be served during our family-style dinners. It is a soup that can be made in the slow cooker or slowly simmered on the stove top and makes for a very comforting meal when served with rice on a cold day.
Provided by Angela Sing Huey Looi
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 2h
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 209 calories, Carbohydrate 20.6 g, Cholesterol 46 mg, Fat 5.7 g, Fiber 3.1 g, Protein 18.7 g, SaturatedFat 1.9 g, Sodium 421 mg, Sugar 3.4 g
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 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 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
ORIENTAL CHICKEN VEGETABLE SOUP
This is a VERY QUICK, simple recipe, yet very tasty! Makes a wonderful meal with a salad and bread. I believe this recipe was put out by Campbell Soup.
Provided by Trisha W
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In large sauce pan, cook onions and celery with ginger in butter until tender.
- Add remaining ingredients.
- Simmer about 10 minutes.
- Stir often.
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.
ORIENTAL VEGETABLE -NOODLE SOUP
Serve with crusty whole wheat rolls for a filling, but light lunch. This is fast, easy, and good. My mother told me that this is a Weigh Watchers recipe; she got it from a woman in her office about 3 years ago.
Provided by JamesDeansGirl
Categories Chinese
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Combine the chicken broth, soy sauce, scallions, and peas in a large saucepan; bring to a boil.
- Reduce heat, cover, and simmer for an additional 5 minutes.
- Add the bean sprouts, mushrooms, and ginger; simmer for 5 more minutes.
- Add the cooked noodles and heat for 2-3 minutes; serve hot.
Nutrition Facts : Calories 176.5, Fat 3.3, SaturatedFat 0.9, Cholesterol 16, Sodium 1297, Carbohydrate 24, Fiber 3.6, Sugar 4.4, Protein 13.5
More about "oriental vegetable soup recipes"
10 BEST ASIAN VERMICELLI SOUP RECIPES | YUMMLY
From yummly.com
15 COMFORTING ASIAN FLAVORED VEGGIE SOUP RECIPES!
From onegreenplanet.org
SIX CHINESE RESTAURANT-STYLE SOUP RECIPES - THE …
From thespruceeats.com
EASY CHINESE VEGETABLE SOUP (FROM SCRATCH) - DIY CANDY
From diycandy.com
10 BEST CHINESE VEGETABLE SOUP RECIPES - YUMMLY
From yummly.com
15 ASIAN-INSPIRED SOUPS THAT WILL COMFORT YOU TO YOUR CORE
From tasteofhome.com
ASIAN VEGETABLES COMMONLY USED IN CHINESE SOUPS
From homemade-chinese-soups.com
OUR 17 BEST ASIAN SOUP RECIPES TO MAKE YOU FORGET …
From saveur.com
17 EASY ASIAN SOUP RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
CHINESE VEGETABLE SOUP WITH TOFU – TAKEOUT STYLE
From omnivorescookbook.com
18 CHINESE RESTAURANT-STYLE SOUP RECIPES - THE SPRUCE EATS
From thespruceeats.com
ASIAN VEGETABLE SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
ORIENTAL STYLE VEGETABLE SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
10 BEST VEGETARIAN SOUP ASIAN RECIPES | YUMMLY
From yummly.com
EASY ORIENTAL VEGETABLE SOUP RECIPE - HEALTH RECIPE
From healthrecipe.xyz
ORIENTAL VEGETABLE SOUP RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CHINESE VEGETABLE SOUP - TASTE OF ASIAN FOOD
From tasteasianfood.com
18+ AUTHENTIC CHINESE SOUP RECIPES – THE KITCHEN COMMUNITY
From thekitchencommunity.org
ASIAN VEGETABLE NOODLE SOUP - THIS SAVORY VEGAN
From thissavoryvegan.com
ASIAN VEGETABLE SOUP WITH NOODLES - FOOD & WINE
From foodandwine.com
OUR 25+ BEST ASIAN SOUP RECIPES – THE KITCHEN COMMUNITY
From thekitchencommunity.org
ORIENTAL VEGETABLE SOUP RECIPE BY THE.INSTRUCTOR | IFOOD.TV
From ifood.tv
10 BEST HEALTHY ASIAN VEGETABLE SOUP RECIPES | YUMMLY
From yummly.com
12 AMAZING ASIAN SOUPS - GRATEFUL
From makeitgrateful.com
ORIENTAL VEGETABLE NOODLE SOUP RECIPE BY FAST.COOK | IFOOD.TV
From ifood.tv
CHINESE SOUPS AND STEWS RECIPES | ALLRECIPES
From allrecipes.com
ORIENTAL VEGETABLE -NOODLE SOUP
From champsdiet.com
ORIENTAL VEGETABLE NOODLE SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
70,972 ASIAN FOOD VEGETABLE SOUP STOCK PHOTOS
From dreamstime.com
ORIENTAL VEGETABLE SOUP RECIPE BY CHEF.RYLAN | IFOOD.TV
From ifood.tv
RECIPES ASIAN VEGETABLE SOUP | SOSCUISINE
From soscuisine.com
ORIENTAL VEGETABLE SOUP - GLUTEN FREE RECIPES
From fooddiez.com
ASIAN VEGETABLE SOUP WITH NOODLES RECIPE | MYRECIPES
From myrecipes.com
14 EASY ASIAN SIDE DISHES - INSANELY GOOD
From insanelygoodrecipes.com
10 BEST SPICY ASIAN VEGETABLE SOUP RECIPES | YUMMLY
From yummly.com
ASIAN VEGETABLE SOUP | SO DELICIOUS
From sodelicious.recipes
17 SIMPLE CHINESE SOUP RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
THE ULTIMATE ASIAN VEGETABLE STOCK - THE WOKS OF LIFE
From thewoksoflife.com
12 VEGETABLES FROM AROUND ASIA—AND HOW TO USE THEM
From epicurious.com
ASIAN CHICKEN SOUP - THE DARING GOURMET
From daringgourmet.com
ORIENTAL VEGETABLE SOUP RECIPE BY MICROWAVERINA | IFOOD.TV
#15-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #low-protein #healthy #very-low-carbs #clear-soups #soups-stews #vegetables #asian #easy #beginner-cook #dinner-party #low-fat #dietary #low-cholesterol #low-saturated-fat #low-calorie #low-carb #mushrooms #low-in-something #3-steps-or-less
You'll also love