Asian Rice Noodle Soup Recipes

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ASIAN RICE-NOODLE SOUP WITH BOK CHOY



Asian Rice-Noodle Soup with Bok Choy image

Ditch instant ramen in favor of this healthy noodle soup that's just as quick and so much more flavorful, thanks to fresh vegetables and Japanese miso.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 15m

Number Of Ingredients 8

1 ounce uncooked vermicelli rice noodles
1/2 cup very thinly sliced baby bok choy
1/4 cup frozen corn, thawed
2 button mushrooms, very thinly sliced
4 teaspoons miso paste
2 tablespoons very thinly sliced small sweet or spicy peppers
1 tablespoon very thinly sliced scallions, white and light-green parts only
Kosher salt

Steps:

  • Layer ingredients in a wide-mouthed heatproof container with a tight-fitting lid.
  • When you're ready to eat, fill the container almost to the top with water, seal, shake, remove the lid, and microwave for 2 minutes.
  • Season with salt, reseal, gently swirl, and enjoy.

ASIAN-THEMED BEEF AND RICE NOODLE SOUP



Asian-Themed Beef and Rice Noodle Soup image

A wonderful soup for using up leftover steak with a kick of ginger. Try not to eat the entire pot before anyone else shows up for dinner!

Provided by Islandartist

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 35m

Yield 4

Number Of Ingredients 16

1 teaspoon oil, or as needed
6 ounces round steak, thinly sliced
1 teaspoon onion powder
1 teaspoon garlic powder
¼ cup onion, chopped
1 (32 fluid ounce) container beef broth
¼ cup brown sugar
2 tablespoons soy sauce
1 teaspoon ground ginger
1 teaspoon sriracha hot sauce, or more to taste
1 (8 ounce) package thin rice noodles, broken into pieces
1 cup diced carrots
1 cup sliced cabbage
½ green bell pepper, sliced
½ red bell pepper, sliced
½ cup diced celery

Steps:

  • Heat oil in a stock pot over medium heat and cook and stir steak until it begins to brown, about 2 minutes; season with onion powder and garlic powder. Stir chopped onion into steak mixture; cook and stir until onion is translucent, about 3 minutes.
  • Stir beef broth, brown sugar, soy sauce, ginger, and sriracha sauce into beef mixture; bring to a rolling boil. Reduce mixture to a simmer, and stir in rice noodles, carrots, cabbage, green bell pepper, red bell pepper, and celery; cover and simmer on low, stirring occasionally, until rice noodles are tender, about 8 minutes.

Nutrition Facts : Calories 386.1 calories, Carbohydrate 69.2 g, Cholesterol 22.5 mg, Fat 5 g, Fiber 3.4 g, Protein 14.7 g, SaturatedFat 1.6 g, Sodium 1403.3 mg, Sugar 17.5 g

ASIAN CHICKEN NOODLE SOUP



Asian Chicken Noodle Soup image

Provided by Food Network

Categories     main-dish

Time 22m

Yield 8 servings

Number Of Ingredients 14

4 tablespoons soy sauce
2 tablespoons mirin
1 teaspoon dark sesame oil, plus 1 teaspoon
1 clove garlic, minced
2 tablespoons minced fresh ginger
1 tablespoon sugar
4 tablespoons rice vinegar
1/2 teaspoon Vietnamese chile paste
8 cups chicken broth
12 ounces boneless, skinless chicken breast, cut crosswise into thin strips
4 cups chopped Chinese vegetables or Napa cabbage
1 (5-ounce) package rice noodles, prepared according to packing directions
1/2 cup chopped fresh cilantro leaves
6 scallions, thinly sliced on the bias

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 NOODLE SOUP



Asian Noodle Soup image

A flavorful Asian-inspired soup with antioxidant-rich veggies. Easy to make and great for freezing. I got the recipe from my local supermarket.

Provided by Mama2boys

Categories     Clear Soup

Time 1h

Yield 2 cups per serving, 4-6 serving(s)

Number Of Ingredients 14

1 -1 1/2 quart chicken broth
1 garlic clove, peeled
2 inches piece fresh ginger, peeled
1 tablespoon tamari soy sauce
12 ounces pork tenderloin
1 cup carrot, peeled and sliced diagonally
1 cup bok choy, green only, cut crosswise into 1/2 inch slices
1 cup mushroom, sliced
1/2 cup frozen corn
2 tablespoons scallions, sliced
2 tablespoons cilantro, chopped
3 1/2 ounces stir fry noodles
1/4-1/2 teaspoon chili-garlic sauce (to taste)
salt and pepper

Steps:

  • Combine broth, garlic clove, ginger, and soy sauce in a large stockpot; bring to a simmer.
  • Add pork, cover and simmer about 15-20 minutes. Internal temperature of pork: 155°F.
  • Remove pork; keep warm. Add carrots and cover, venting slightly; simmer 10 minutes.
  • Add bok choy, mushrooms, corn, scallions and cilantro; simmer about 5 minutes until veggies are tender.
  • Cook the noodles according to package directions and drain.
  • Add chili garlic sauce to soup and season with salt and pepper.
  • Discard garlic clove and ginger.
  • Thinly slice pork and add on top soup/ noodles in bowl.

Nutrition Facts : Calories 279.1, Fat 5.8, SaturatedFat 1.7, Cholesterol 76.2, Sodium 1083.3, Carbohydrate 27.8, Fiber 2.7, Sugar 3.4, Protein 28.3

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