Asian Vegetable Beef Soup Recipes

ASIAN VEGETABLE-BEEF SOUP

Asian Vegetable-Beef Soup image

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

Ingredients

1 pound beef stew meat, cut into 1-inch cubes
1 tablespoon canola oil
2 cups water
1 cup beef broth
1/4 cup sherry or additional beef broth
1/4 cup reduced-sodium soy sauce
6 green onions, chopped
3 tablespoons brown sugar
2 garlic cloves, minced
1 tablespoon minced fresh gingerroot
2 teaspoons sesame oil
1/4 teaspoon cayenne pepper
1-1/2 cups sliced fresh mushrooms
1-1/2 cups julienned carrots
1 cup sliced bok choy
1-1/2 cups uncooked long grain rice
Chive blossoms, optional

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.

ASIAN VEGETABLE-BEEF SOUP RECIPE - (4.4/5)

Asian Vegetable-Beef Soup Recipe - (4.4/5) image

Provided by Jake57

Number Of Ingredients 17

Ingredients

1 pound beef stew meat, cut into 1-inch cubes
1 tablespoon canola oil
2 cups water
1 cup beef broth
1/4 cup sherry or additional beef broth
1/4 cup reduced-sodium soy sauce
6 green onions, chopped
3 tablespoons brown sugar
2 garlic cloves, minced
1 tablespoon minced fresh gingerroot
2 teaspoons sesame oil
1/4 teaspoon cayenne pepper
1-1/2 cups sliced fresh mushrooms
1-1/2 cups julienned carrots
1 cup sliced bok choy
1-1/2 cups uncooked long grain rice
Chive blossoms, optional

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 six soup bowls, 3/4 cup in each; top each with 1 cup of soup. Garnish with chive blossoms if desired. Yield: 6 servings.

ASIAN VEGETABLE BEEF SOUP

Asian Vegetable Beef Soup image

I found this recipe and had to try it. We are crazy about Korean food and this has alot of the same flavors!

Provided by Mika G.

Categories Korean

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

1 lb beef stew meat, cut into 1-inch cubes
1 tablespoon canola oil
2 cups water
1 cup beef broth
1/4 cup sherry wine or 1/4 cup additional beef broth
1/4 cup reduced sodium soy sauce
6 green onions, chopped
3 tablespoons brown sugar
2 garlic cloves, minced
1 tablespoon gingerroot, minced
2 teaspoons sesame oil
1/4 teaspoon cayenne pepper
1 1/2 cups fresh mushrooms, sliced
1 1/2 cups carrots, julienned
1 cup bok choy, sliced
1 1/2 cups long grain rice, uncooked

Steps:

In 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 six soup bowls, 3/4 cup in each; top each with 1 cup of soup.

Nutrition Facts : Calories 563, Fat 23.9, SaturatedFat 8.2, Cholesterol 78.8, Sodium 537.2, Carbohydrate 51, Fiber 2.2, Sugar 9.3, Protein 25.6

QUICK ASIAN BEEF, VEGETABLE & NOODLE SOUP

Quick Asian Beef, Vegetable & Noodle Soup image

This is a flavorful soup that is quick and easy to put together. It is from the Iowa Beef Industry Council. The recipe originally called for using two seasoning packets from the ramen noodles, but we thought it was too strong and salty, I recommend using one to start then adding more to taste.

Provided by CindyMarie

Categories Steak

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 lbs beef round tip steaks, cut 1/4 to 1/8 inch think
2 (3 ounce) packages oriental-flavor instant ramen noodles, broken up
3 (14 ounce) cans beef broth (the ready to serve kind)
3 cups water
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon fresh ginger, minced
1 tablespoon minced garlic clove
1 (16 ounce) package frozen oriental-style vegetables

Steps:

Stack beef steaks; cut lenghtwise in half, then crosswise into 1-inch wide strips. Set aside.
Remove seasoning packets from ramen noodles; set aside.
Combine broth, water, vinegar, soy sauce, ginger, garlic and vegetables in stockpot. Bring to boil.
Stir in noodles. Bring to boil.
Cook and stir for three minutes, then stir in steak slices and contents of 1-2 seasoning packets,
Immediately remove from heat. Cover and let stand for five minutes.

Nutrition Facts : Calories 146.9, Fat 5, SaturatedFat 2.4, Sodium 1668.3, Carbohydrate 19.5, Fiber 0.8, Sugar 0.6, Protein 6

ASIAN VEGETABLE SOUP

Asian Vegetable Soup image

This is one of my newly adopted recipes. I have not yet tried it, but have created concoctions similar to this on my own many times. This is an add/delete, feel-free-to-improvise kind of recipe. When I've made things like this in the past, I treated it as a "clean out the fridge" experiment. I would think that shrimp, scallops or other fish or even chicken would work well in this (I've used shrimp and scallops in my own versions of this kind of recipe).

Provided by spatchcock

Categories Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 19

Ingredients

5 cups vegetable stock
1 onions, thinly sliced or 2 scallions, chopped
2 garlic cloves, minced
1 tablespoon gingerroot, Minced
1 1/2 tablespoons soy sauce
3 stalks bok choy (diagonally sliced, also shred leaves)
1 sweet red pepper, julienned
1 cup broccoli floret
1 carrot, shredded
1 cup mushroom, Sliced
1/2 cup peas
2 ounces buckwheat noodles (1/2 cup)
1/2 lb firm tofu, cut in 1/2-inch cubes
1/4 cup watercress leaf
pea pods, blanched (optional)
1 slice scallion, thinly sliced
celery leaves
toasted sesame seeds
lettuce or watercress leaf, finely chopped

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).

Nutrition Facts : Calories 67.3, Fat 1.8, SaturatedFat 0.4, Sodium 274.1, Carbohydrate 8.5, Fiber 2.4, Sugar 3.5, Protein 5.7

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