Asiansoupstock Recipes

17 BEST ASIAN SOUPS

17 Best Asian Soups image

These unique, fragrant, and flavorful Asian soup recipes are the perfect antidote if you're tired of the same old stews. From wonton to hot and sour to ramen, you'll love these easy soups.

Provided by insanelygood

Number Of Ingredients 17

Ingredients

Wonton Soup
Hot and Sour Soup with Vegetables and Tofu
Miso Soup
Chinese Noodle Soup with Chicken
Thai Chicken and Rice Noodle Soup
Asian Chicken Cabbage Soup
Indian Tomato Soup
Chinese Noodle Soup with Mushrooms
Thai Red curry Vegetable Soup
Ramen Vegetable Soup
Ginger Garlic Noodle Soup with Bok Choy (Bok Choy Soup)
Mulligatawny Soup
Udon Soup
Garam Masala Carrot Soup
Palak Soup
Chinese Black Sesame Soup
Japanese Clear Onion Soup

Steps:

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

Nutrition Facts :

ASIAN SOUP STOCK

Asian Soup Stock image

This recipe came from a Moosewood recipe book. This flavored broth needs only some tender young bok choy or snow peas, sliced seasoned tofu, and a splash of soy sauce to become a delightful soothing, and light soup.

Provided by BeckyF

Categories Stocks

Time 1h20m

Yield 8 cups

Number Of Ingredients 11

Ingredients

10 cups water
2 large onions or 2 bunches scallions, chopped
4 -5 large carrots, peeled and sliced
4 stalks celery & leaves, chopped
10 cloves garlic, unpeeled and smashed
1/4 teaspoon whole black peppercorns or 1/4 teaspoon szechuan peppercorns
6 whole cloves
3 inches fresh gingerroot, sliced (about 1 1/2 ounces)
4 -5 dried shiitake mushrooms (optional)
2 large parsley sprigs
1/2 teaspoon salt

Steps:

Combine all the ingredients in a large soup pot, cover, and bring to a boil.
Lower the heat simmer for 45 minutes to 1 hour.
Strain the stock and use it right away, or refrigerate in a covered container for up to 4 days, or freeze it for up to 6 months.

Nutrition Facts : Calories 37.2, Fat 0.2, Sodium 192.5, Carbohydrate 8.4, Fiber 1.8, Sugar 3, Protein 1.1

JAPANESE SOUP STOCK

Japanese Soup Stock image

Categories Soup/Stew Quick & Easy Boil Gourmet

Yield Makes about 4 1/2 cups

Number Of Ingredients 5

Ingredients

1 (5- to 6-inch) piecekombu (dried kelp)
5 cups cold water
2 (5-g) packages katsuo bushi (dried bonito flakes; 1 cup)
Special Equipment
cheesecloth

Steps:

Wipe any sand or salt from kombu with a dampened cloth. Bring kombu and water just to a boil in a 3-quart saucepan over high heat. Remove kombu with tongs and reserve for another use.
Sprinkle katsuo bushi over liquid and remove pan from heat. Let stand 3 minutes, then pour through a cheesecloth-lined sieve into a bowl.

ASIAN-STYLE ENHANCED STOCK

Asian-Style Enhanced Stock image

Provided by Mark Bittman

Categories easy, quick, soups and stews, side dish

Time 20m

Yield about 4 cups

Number Of Ingredients 5

Ingredients

2 cans (about 4 cups) chicken broth
2 tablespoons soy sauce
2 scallions, trimmed and cut into 1-inch lengths
2 thin slices fresh ginger, unpeeled, or 1/2 teaspoon ground ginger
Salt and freshly ground black pepper to taste

Steps:

Combine all ingredients except salt and ground pepper in a medium saucepan, and bring just about to a boil. Turn the heat a little lower, and simmer, uncovered, 10 to 20 minutes. Strain, taste and adjust seasonings.

Nutrition Facts : @context http, Calories 48, UnsaturatedFat 0 grams, Carbohydrate 5 grams, Fat 1 gram, Fiber 1 gram, Protein 5 grams, SaturatedFat 0 grams, Sodium 2729 milligrams, Sugar 3 grams

ASIAN FISH STOCK

Asian Fish Stock image

A "twist" on the basic fish stock recipe, this recipe uses a bit of serrano chili, ginger and sherry.

Provided by Tessa Morales

Categories Stocks

Time 2h7m

Yield 12 cups

Number Of Ingredients 10

Ingredients

2 tablespoons peanut oil
2 small yellow onions, chopped
2 celery ribs, chopped
2 inches fresh ginger
1 small green serrano chili, halved
2 lbs fresh fish bones, from white nonoily fish
12 cups filtered water or 12 cups mineral water
2 cups white wine
1 cup rice wine or 1 cup dry sherry
1 teaspoon kosher salt

Steps:

Heat the oil in a large stockpot over medium heat and add the onions, celery, ginger and serrano and saute until golden Add the fish bones and sweat for 10 minutes Add the remaining ingredients and bring the mixture to a boil.
Simmer for 1 hour, partially covered Strain and refrigerate or freeze until ready to use I freeze in ice cube trays, and store the cubes in double ziplocks, until ready to use Ask your local fish store to save fish bones, for you.

Nutrition Facts : Calories 84.4, Fat 2.3, SaturatedFat 0.4, Sodium 206.6, Carbohydrate 3.4, Fiber 0.3, Sugar 1, Protein 0.3

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