Asian Vegetable Soup With Noodles Recipes

ASIAN VEGETABLE SOUP WITH NOODLES

Steps:

• In a large saucepan, heat the cooking oil over moderately low heat. Add the scallions, garlic and ginger and cook, stirring occasionally, until fragrant, about 1 minute. Add the soy sauce, red-pepper flakes, water and broth and bring to a boil.
• Add the carrots to the broth and simmer for 5 minutes. Stir in the cabbage and salt and simmer for 5 minutes longer. Add the bok choy and lemon zest and simmer until the bok choy starts to soften, about 5 minutes. Stir in the lemon juice.
• Meanwhile, in a large pot of boiling salted water, cook the vermicelli until just done, about 9 minutes. Drain. Return the noodles to the pot and toss with the sesame oil. Put some noodles in each of four bowls and ladle the soup over the noodles.
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ASIAN VEGETABLE SOUP WITH NOODLES

Steps:

• Cook the egg noodles according to package. Rinse the asparagus, remove the tough stem (the end 2-3 cm, approximately 3/4-1 inch) and cut into 3-4 cm (approximately 1-1 1/2 inches) long pieces. Rinse the eggplant, remove the stems and halve, season with salt. Rinse the zucchini, quarter and slice. Rinse the leeks, remove the dark green park, and cut the rest into rings. Peel and slice the carrot. Rinse, peel and cut the celery into bite-size pieces. Rinse the spinach and cut off the tough stalks, then drain.
• Heat the oil in the wok and fry the vegetables: first the celery, carrot and eggplant, then add the leeks, asparagus and zucchini. Stir altogether with the wine and broth, add lime leaves and bring to a boil. Season the soup to taste with cilantro, soy sauce, oyster sauce and fish sauce. Add the noodles and spinach to the soup, reheat and distribute the soup in bowls. Serve garnished with chives and cilantro.

ASIAN-INSPIRED VEGETABLE NOODLE BOWL

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.

ASIAN NOODLE SOUP WITH WINTER VEGETABLES AND TOFU

Steps:

• Bring 6 cups water, mushroom stems, dried mushrooms, and kombu to a boil in a large pot over medium-high heat. Remove from heat, and add bonito flakes. Let stand until flakes sink to bottom of pot, about 3 minutes.
• Line a sieve with cheesecloth. Strain broth through sieve into pot, and discard solids. Stir in soy sauce and mirin. (You should have 5 cups.)
• Cook sweet potato in a large pot of boiling water until crisp-tender, about 2 minutes. Transfer to a bowl using a slotted spoon. Add noodles to boiling water. Cook according to package directions. Drain. Rinse with cold water.
• Divide noodles among 4 bowls. Arrange sweet potato, sliced mushroom caps, snow peas, kohlrabi, and tofu on top of noodles. Bring broth to a simmer, then immediately divide among bowls. Serve immediately.

ASIAN VEGETABLE SOUP WITH NOODLES

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.

ASIAN CHICKEN NOODLE SOUP

Steps:

• Mix soy sauce, mirin, 1 teaspoon of the sesame oil, garlic, ginger, sugar, vinegar, and chile paste in a small bowl.
• Heat the broth in a medium saucepan. Add the soy sauce mixture, the chicken, and the vegetables and bring to a boil. Simmer for two minutes or until chicken is cooked through. Add the remaining 1 teaspoon sesame oil. Taste and adjust seasonings.
• Pour over prepared Chinese noodles. Garnish with cilantro and scallions.

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).

ASIAN TOFU NOODLE SOUP

Steps:

• In a large saucepan, heat oil over medium heat. Add ginger, garlic and, if desired, pepper flakes; cook and stir 1 minute or until fragrant., Add mushrooms, broth, sherry and soy sauce; bring to a boil. Cook, uncovered, 5 minutes. Add tofu, snow peas, carrot and green onions. Reduce heat; simmer, uncovered, 4-6 minutes longer or until vegetables are crisp-tender., Meanwhile, cook noodles according to package directions; drain and divide among 4 bowls. Pour soup over noodles. If desired, sprinkle with peanuts and 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.