Asian Vegetable Soup Recipes

ASIAN-INSPIRED VEGETABLE SOUP

Asian-inspired vegetable soup image

Here's an Asian spin on a traditional veggie-packed soup. It tastes like it took hours to make, but all you need is 40 minutes to get it on the table. You only need just one pot to make it too. This soup includes bok choy, Chinese cabbage, garlic, ginger, oyster mushrooms, scallions, snow peas sweet red peppers, and red pepper flakes for a touch of heat. We call for chopped cilantro as the garnish, but feel free to use whatever fresh herbs you have on hand. You can also double the recipe and freeze it in 1-cup servings for a late afternoon snack or dinnertime starter.

Time 40m

Yield 12 servings

Number Of Ingredients 13

Ingredients

2 cup(s) Uncooked bok choy chopped
2 cup(s) Uncooked Chinese cabbage chopped
3 medium clove(s) Garlic clove(s) minced
0.25 cup(s) Ginger root thinly sliced and julienned
4 small Uncooked oyster mushroom(s) chopped
2 cup(s) Uncooked scallion(s) chopped
1 cup(s) Canned water chestnut(s) sliced (8 oz can)
0.5 cup(s) Sweet red pepper(s) thinly sliced
0.25 tsp Crushed red pepper flakes
6 cup(s) Fat free reduced sodium vegetable broth
2 cup(s) Snow peas stringed
2 Tbsp Low sodium soy sauce
0.5 cup(s) Cilantro finely chopped

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.

Nutrition Facts : Calories 16 kcal

GRANDMA'S CHINESE VEGETABLE SOUP

Grandma's Chinese Vegetable Soup image

My grandmother used to make this clear soup to be served during our family-style dinners. It is a soup that can be made in the slow cooker or slowly simmered on the stove top and makes for a very comforting meal when served with rice on a cold day.

Provided by Angela Sing Huey Looi

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 2h

Yield 8

Number Of Ingredients 8

Ingredients

1 pound pork neck bones
10 cups water
2 large potatoes, cut into chunks
2 large tomatoes, quartered
1 onion, quartered
1 large carrot, sliced
1 teaspoon white sugar
salt to taste

Steps:

Place pork neck bones into a large pot; cover with water. Bring to a boil and skim scum off the surface with a slotted spoon. Drain.
Return bones to the pot. Add 10 cups water, potatoes, tomatoes, onion, and carrot. Bring to a boil. Reduce heat to low and simmer soup until flavors combine, 1 1/2 to 2 hours. Season with sugar and salt.

Nutrition Facts : Calories 209 calories, Carbohydrate 20.6 g, Cholesterol 46 mg, Fat 5.7 g, Fiber 3.1 g, Protein 18.7 g, SaturatedFat 1.9 g, Sodium 421 mg, Sugar 3.4 g

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

CHINESE CHICKEN VEGETABLE SOUP

Chinese Chicken Vegetable Soup image

We had a Chinese restaurant that made two soups that I loved how they tasted. When they went out of business, we looked for someone else that made these two soups, without much luck. Knowing all the ingredients that were there, I went to work to make my own recipe for this very tasty soup. Plus I'm a big fan of 'make it tasty, fast and easy' which this is, when I run the veggies through my food processor. Also when I not feel well, this is one soup that has all what help me feel better. I also serve this with steamed rice as a side dish for those who want it as well.

Provided by rlt11_NMC

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

Time 55m

Yield 12

Number Of Ingredients 20

Ingredients

1 teaspoon vegetable oil
1 pound boneless chicken thighs - cut into bite-size pieces
1 skinless, boneless chicken breast half - cut into bite-size pieces
8 cups water
1 chicken bouillon cube
1 clove garlic, minced
1 teaspoon minced fresh ginger root
2 teaspoons soy sauce
½ teaspoon Asian (toasted) sesame oil
1 (7 ounce) can baby corn ears
1 (8 ounce) can sliced water chestnuts, rinsed and drained
1 (10 ounce) bag shredded carrots
1 cup broccoli florets
1 cup shredded napa cabbage
½ red bell pepper, chopped
5 green onions, chopped
1 stalk celery, thinly sliced
1 small zucchini, thinly sliced
1 cup snow peas
1 cup sliced fresh mushrooms

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.

Nutrition Facts : Calories 102.2 calories, Carbohydrate 8.1 g, Cholesterol 27.9 mg, Fat 3.5 g, Fiber 3.3 g, Protein 9.8 g, SaturatedFat 0.9 g, Sodium 206 mg, Sugar 3.4 g

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.

More about "asian vegetable soup recipes"

EASY CHINESE VEGETABLE SOUP (FROM SCRATCH) - DIY CANDY

7/22/2022 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, …
From diycandy.com

See details

ASIAN SHRIMP AND VEGETABLE SOUP RECIPE | EATINGWELL

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.
From eatingwell.com

See details

10 BEST CHINESE VEGETABLE SOUP RECIPES | YUMMLY

10/23/2022 Chinese Tofu and Vegetable Soup Eat Smarter. tagliatelle, bok choy, firm tofu, bamboo shoots, rhubarb, scallion and 10 more.
From yummly.com

See details

ASIAN VEGETABLE SOUP WITH NOODLES RECIPE - QUICK …

2/14/2018 1 tablespoon cooking oil. 6 scallions including green tops, chopped. 4 cloves garlic, minced. 2 teaspoons chopped fresh ginger. 1/4 cup soy sauce. 1/4 teaspoon dried red-pepper flakes
From foodandwine.com

See details

RECIPES ASIAN VEGETABLE SOUP | SOSCUISINE

3/4/2011 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 …
From soscuisine.com
3.5/5 (15)
Category Main Courses/Entrées
Servings 2
Calories 360 per serving

See details

CHINESE VEGETABLE SOUP RECIPE – AMERICANFEAST.COM

7/19/2020 1. Sautee the ginger and garlic in oil, until brown and fragrant. Pour in water and place in the chickem. Add seasoning and sesame and fish oil. Cook chicken throughly. Once …
From americanfeast.com

See details

18+ AUTHENTIC CHINESE SOUP RECIPES - THE KITCHEN COMMUNITY

6/20/2022 The Chinese watercress is a type of cabbage that gives the rest of the ingredients like carrots and ginger root a nice crunchy texture. Source: yummly.com. 18. Ginger and …
From thekitchencommunity.org

See details

ASIAN VEGETABLE BEEF SOUP YOU'LL CRAVE - SPICE WORLD

In a dutch oven, brown meat in oil then drain. Add the water, broth, wine, soy sauce, onions, brown sugar, garlic, ginger, sesame oil and cayenne. Bring to a boil. Reduce heat to low; …
From spiceworldinc.com

See details

ASIAN VEGETABLE BARLEY SOUP - PLANT-BASED COOKING

3/24/2021 Add vegetable broth, water, barley, broccoli, and cauliflower to the pot. Heat for 10 minutes before adding the cabbage, spinach, and zucchini. Using a ladle, remove about 1/2 …
From plantbasedcooking.com

See details

ASIAN VEGETABLE SOUP WITH DUMPLINGS (VEGAN) - BIANCA ZAPATKA

4/29/2020 Heat the sesame oil in a soup pot (or dutch oven). Add the garlic and ginger and sauté for 30 seconds. Add the celery, green onions, and tofu bites and continue to sauté for 3 …
From biancazapatka.com

See details

ASIAN VEGETABLE SOUP RECIPE | EAT SMARTER USA

Rinse red bell pepper, dry, halve and remove seeds and ribs and cut into bite-size pieces. 2. Sauté garlic, ginger and lemongrass in oil, add carrots continue to sauté. Add cauliflower, red …
From eatsmarter.com

See details

10 BEST SPICY ASIAN VEGETABLE SOUP RECIPES | YUMMLY

10/11/2022 5 Minute Vegan Ramen (Instant Noodles) The Cheeky Chickpea. chopped cilantro, toasted sesame oil, onion powder, tofu, ramen noodles and 11 more.
From yummly.com

See details

10 BEST VEGETARIAN SOUP ASIAN RECIPES | YUMMLY

10/23/2022 vegetable stock, chili sauce, extra firm tofu, Chinese broccoli and 12 more Vegetarian Thai Peanut Soup Soup Addict coconut oil, sweet potatoes, red curry paste, soy …
From yummly.com

See details

10 BEST HEALTHY ASIAN VEGETABLE SOUP RECIPES | YUMMLY

10/11/2022 Shrimp Stuffed Tofu Soup Healthy World Cuisine. soy sauce, bok choy, sesame oil, white pepper, vegetables, shrimp and 11 more.
From yummly.com

See details

15 ASIAN-INSPIRED SOUPS THAT WILL COMFORT YOU TO YOUR CORE

3/16/2018 Cozy up to a bowl of warm, comforting soup. From gingered chicken and noodle to classic egg drop, here our best Asian soup recipes. 1 / 15. Coconut Curry Chicken Soup …
From tasteofhome.com

See details

17 EASY ASIAN SOUP RECIPES - INSANELY GOOD

5/25/2022 4. Chinese Noodle Soup with Chicken. You can throw almost anything into this fun noodle soup, so time to go fridge foraging. Made with broth, noodles, and shredded chicken, …
From insanelygoodrecipes.com

See details