Asian Inspired Vegetable Soup Recipes

VEGETABLE SOUP RECIPE

Steps:

• Rinse the veggies thoroughly and chop them finely. You can also use a food processor.
• Chop or mince ginger and garlic.
• Heat oil in a pot.
• Fry garlic, ginger, bay leaf (optional) and spring onion whites for a minute.
• Then add all the other veggies and saute for 2 mins on a high flame to bring out the aroma.
• Pour water or stock and cook covered until the veggies are slightly tender.
• Meanwhile stir in the corn starch in ¼ cup water.
• Pour the corn starch mixture to the boiling vegetable soup.
• Cook stirring constantly until it turns slightly thick. It will thicken further upon cooling.
• Add pepper, salt & sugar. Stir and turn off the stove. Let it cool down a bit.
• Then add in vinegar and chilli flakes. Taste and add more salt if needed.
• Serve vegetable soup hot or warm with some hakka noodles or cheese toast.

ASIAN-INSPIRED VEGETABLE SOUP

Steps:

• Put bok choy, Chinese cabbage, garlic, ginger root, mushrooms, scallions, water chestnuts, red pepper, red pepper flakes and broth into a large soup pot; stir to combine. Cover and bring to a boil over high heat. Reduce heat to low and simmer, partly covered, for about 10 minutes. Toss in snow peas during the last 3 to 4 minutes of simmering.
• Stir in soy sauce and cilantro. Yields about 1 cup per serving.

CHINESE CHICKEN VEGETABLE SOUP

Steps:

• Heat the vegetable oil in a large Dutch oven or soup pot over medium-high heat, and cook and stir the chicken thigh and breast meat until the chicken is no longer pink inside, about 3 minutes. When the chicken is cooked, stir in the water, chicken bouillon cube, garlic, ginger, soy sauce, and sesame oil. Bring the soup to a boil, and reduce heat to a simmer.
• Stir in the baby corn, water chestnuts, carrots, broccoli florets, napa cabbage, red bell pepper, green onions, celery, zucchini, and snow peas, and simmer until the carrots start to softened, and the broccoli and snow peas turn bright green, 1 to 2 minutes. Mix in the mushrooms, and simmer for 5 more minutes.

CHINESE VEGETABLE SOUP

Steps:

• Bring the broth to a boil over medium high heat. Slice up the vegetables.
• Lower the heat and add in the carrots, mushrooms, ginger, garlic, cilantro, and bok choy.
• Stir in the soy sauce. Season with salt and freshly cracked black pepper. Cook till the bok choy softens, about 5 - 7 minutes.
• Ladle into bowls; drizzle with sesame oil and serve.

THAI-INSPIRED VEGETABLE BROTH

Steps:

• Peel and crush the garlic, then peel and roughly chop the ginger. Trim the greens, finely shredding the cabbage, if using. Trim and finely slice the spring onions and chilli. Pick the herbs.
• Bash the lemongrass on a chopping board with a rolling pin until it breaks open, then add to a large saucepan along with the garlic, ginger and star anise.
• Place the pan over a high heat, then pour in the vegetable stock. Bring it just to the boil, then turn down very low and gently simmer for 30 minutes.
• A couple of minutes before it's cooked, throw in your Asian veggies and gently cook until they are wilted but still crunchy.
• Serve the broth in deep bowls seasoned with fish sauce (if using) and soy sauce, sprinkle with the herbs, cress, spring onion and chilli, then serve with wedges of lime.

ASIAN SHRIMP AND VEGETABLE SOUP

Steps:

• Thaw shrimp, if frozen. Rinse shrimp and pat dry with paper towels; set aside. Diagonally slice the whole green onions into 1-inch-long pieces, keeping white parts separate from green tops. Set green tops aside.
• In a large nonstick saucepan, heat oil over medium heat. Add white parts of the green onions, carrot and mushrooms; cook for 5 minutes, stirring occasionally. Add ginger and garlic; cook and stir for 1 minute more. Add chicken broth, water, soybeans, soy sauce and, if desired, crushed red pepper to mushroom mixture. Bring to boiling; reduce heat. Cover and simmer about 5 minutes or just until carrot is tender.
• Add shrimp and pea pods and/or bok choy to saucepan. Return to boiling; reduce heat. Simmer, uncovered, for 2 to 3 minutes or until shrimp are opaque. Stir in green onion tops just before serving. If desired, garnish with slivered green onions.

ASIAN VEGETABLE-BEEF 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.

ASIAN MIRACLE DIET SOUP

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.

ASIAN INSPIRED VEGETABLE SOUP

Steps:

• Place bok choy, cabbage, garlic, ginger, mushrooms, shallots, water chestnuts, capsicum, chilli and stock into a large soup pot and stir to combine. Cover and bring to the boil over high heat. Reduce heat to low and simmer, partly covered, for about 10 minutes. Toss in snow peas during the last 3 minutes.
• Stir in soy sauce and coriander and serve.

ASIAN VEGETABLE SOUP

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).

14 EASY ASIAN SIDES YOU NEED TO TRY

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep an Asian side dish in 30 minutes or less!

CHICKEN & BOK CHOY SOUP WITH GINGER & MUSHROOMS

Steps:

• Place mushrooms in a heatproof measuring cup and cover with boiling water. Soak for at least 30 minutes or up to several hours. Remove the mushrooms from the water, remove and discard stems (if any) and cut into 1/8-inch slices; set aside. Strain the soaking liquid and reserve.
• Heat oil in a large soup pot or Dutch oven over medium heat. Add onion, garlic and ginger and cook, stirring, for 5 minutes. Pour in the reserved mushroom liquid, broth, soy sauce, cinnamon stick, star anise and pepper. Bring to a boil. Reduce to a simmer and stir in chicken. Simmer for 20 minutes.
• Stir in fennel, scallion whites and the reserved mushrooms and cook for 5 minutes. Add bok choy stems, return to a simmer and cook for 3 minutes more. Stir in bok choy greens and bean sprouts. Cook until the greens are just wilted, about 2 minutes more.
• Discard the cinnamon stick and star anise. Ladle the soup into bowls. Garnish each bowl with scallion greens, cilantro and a 1/4-teaspoon drizzle of sesame oil. Serve with lime wedges, if desired.

VEGETABLE NOODLE SOUP

Steps:

• Heat up around 1 tablespoon of cooking oil in a deep pot and fry garlic until aroma over slow fire.
• Add shredded shiitake mushrooms, carrots, bamboo shoots and cabbage. Shortly fried until slightly softened. Add 2L water, bring to a boiling. Add light soy sauce and sugar. Simmer for 20 minutes over slowest fire.
• Season with salt and drizzle some sesame oil.
• In another pot with enough water, cook the fresh noodles for 2-3 minutes. Place around 1 and 1/2 cups of vegetable noodle stock in and then place the noodles in.
• Serve with chopped scallion.

ASIAN CHICKEN VEGETABLE SOUP

Steps:

• Combine all stock ingredients in a large soup pot.
• Bring to a boil, then reduce heat to simmer.
• Partially cover the pot and simmer for about 2 hours.
• Remove bones and vegetables from the stock.
• Using a mess strainer, strain stock into a large bowl.
• Rinse the same pot and dry.
• Heat oils over medium high heat.
• Add mushrooms and saute until browned.
• Add green onions and saute for 30 seconds.
• Add bell pepper and saute for 1 minute.
• Add garlic and saute for 30 seconds.
• Add bok choy and saute for 1 minute.
• Add pea pods and carrots and stir fry 30 seconds.
• Stir in bean sprouts, chicken and stock.
• Stir in ginger paste, soy sauce, salt, pepper and sriracha.
• Bring soup to a boil, reduce heat and simmer, covered, for 15 minutes.
• Serve with additional soy sauce and sriracha

ASIAN VEGETABLE SOUP

Steps:

• In a shallow dish, mix the soy sauce and sesame seed oil.
• Cut the tofu into 2 cm cubes and add them to the marinade.
• Mix well then let stand at room temperature while preparing the rest of the soup.
• Cook the rice sticks and set aside.
• Prepare the vegetables.
• Grate the carrots, thinly slice the green onions, cabbage, and mushrooms.
• Portion out the vegetables into the individual bowls.
• Heat the broth in a saucepan.
• Add the ginger, garlic and the chili pepper.
• Cook 2 min.
• Heat the canola oil in a skillet over medium heat.
• Add the tofu cubes and sauté 3-4 min, with occasional stirring, until they are golden-brown.
• Pour the hot broth into the bowls.
• Add the tofu, rice sticks, and lime juice.
• Garnish the bowls with whole cilantro leaves, then serve.

CHINESE VEGETABLE SOUP WITH TOFU - TAKEOUT STYLE

Steps:

• Heat the oil in a medium-sized pot over medium heat until hot. Add the green onions and ginger. Cook and stir until fragrant and beginning to brown, about 2 minutes.
• Pour in the water and bring to a low boil. Boil for 5 minutes. Remove and discard the green onion and ginger.
• Add the mushroom powder, salt, sugar, and white pepper. Stir to mix well.
• Add the tofu, celery, and mushrooms. Once bringing back to a boil, cook for 3 minutes. Add the carrots and broccoli and boil for another 2 minutes. Taste the broth and adjust the seasoning to taste by adding more salt or mushroom powder if needed.
• Serve hot.