Asian Black Bean Soup Recipes
BLACK BEAN SOUP - ASIAN STYLE
Make and share this Black Bean Soup - Asian Style recipe from Food.com.
Provided by Sumisan
Categories Black Beans
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Sauté onions and garlic in oil for 5 minutes.
- Add the next 5 ingredients plus ¾ cup water.
- Bring to a boil.
- Simmer for 20 minutes.
- Puree ¾ of the soup and return.
- Stir in orange juice.
- Simmer 5 minutes.
Nutrition Facts : Calories 240.4, Fat 4.9, SaturatedFat 1.6, Cholesterol 5.8, Sodium 634.9, Carbohydrate 37.3, Fiber 12, Sugar 2.6, Protein 13.6
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.
JAPANESE BLACK BEAN SOUP
Next to Chili, there is nothing better on a cold and snowy day than a big bowl of Black Bean Soup. In Aizu, it snows a lot! After looking at a lot of recipes on RecipeZaar, I made a list of the things I wanted and headed for the local supermarket. Since labels are written in Japanese, I usually stick to the fresh produce and other things I can recognize. To make a long story short, I cooked the raw black beans I bought for a total of about 12 hours over 3 days and they never did get soft. I blended my soup ingredients anyway and although my black beans blended up black and tan, it still got a thumbs up from Jeff. But this is not the recipe for that soup. This is a recipe for a one pot soup that is delicious and just warms you to the bone! I named it Japanese Black Bean Soup just so you would look!
Provided by ellison52
Categories Black Beans
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Most times I can't find chicken broth so I use 2 cans of chicken noodle soup strained so you just have the broth, with water added to equal 5 cups.
- Put everything in a big pot and cook until the veggies are tender. Put 2/3rds of the soup in the blender and blend until smooth. Pour back into the pot. Add the refried beans as the last step. Why last? They tend to settle on the bottom and can burn. Stir and smash the congealed beans until they are no longer one huge clump o'beans.
- Variations I have tried include adding salsa, spooning it over rice or mashed potatoes, topping it with sour cream and green onions or just adding some chopped onions on top. Definitely a crowd pleaser!
Nutrition Facts : Calories 541.2, Fat 4.7, SaturatedFat 1, Sodium 969.4, Carbohydrate 94.7, Fiber 32.5, Sugar 7.7, Protein 35.4
CHINESE BLACK BEAN SAUCE
Fermented black beans mixed with traditional ingredients creates one of the most popular stir-fry sauces on a Chinese food menu. This pungent and earthy sauce is easy to make and will last in the refrigerator up to a month. It can also be frozen in small portions to easily be used for a quick stir-fry. Because of the saltiness of the beans, there is no need to add salt in the recipes where you use this sauce.
Provided by Buckwheat Queen
Categories World Cuisine Recipes Asian Chinese
Yield 15
Number Of Ingredients 12
Steps:
- Rinse black beans thoroughly and dry. Remove about 1/4 cup and set aside. Roughly chop the rest of the beans.
- Heat vegetable oil in a large saucepan over medium-low heat. Add chiles, shallot, ginger, and garlic. Fry until soft and fragrant, about 5 minutes. Do not let the ingredients burn. Reduce the heat if necessary. The objective is to slow cook the ingredients. Add all the beans; both chopped and whole. Simmer, stirring often, until the beans are soft, about 2 minutes. Add tamari, rice wine, brown sugar, ground Sichuan pepper, and five spice. Simmer until thickened, stirring often. Remove from heat; let cool, about 10 minutes.
- Mix in sesame oil and cover. As the sauce rests, the beans will settle and the oil will float, creating a barrier which will protect it from mold. The sauce is ready to use or store in an airtight container in the refrigerator for up to 1 month.
Nutrition Facts : Calories 210.6 calories, Carbohydrate 2.7 g, Fat 22.2 g, Fiber 0.3 g, Protein 0.8 g, SaturatedFat 3.5 g, Sodium 202.7 mg, Sugar 1.1 g
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