VEGETABLE NOODLE SOUP
Easy to make winter warm vegetable soup with freshly hand pulled noodles
Provided by Elaine
Categories Main Course
Time 40m
Number Of Ingredients 12
Steps:
- Heat up around 1 tablespoon of cooking oil in a deep pot and fry garlic until aroma over slow fire.
- Add shredded shiitake mushrooms, carrots, bamboo shoots and cabbage. Shortly fried until slightly softened. Add 2L water, bring to a boiling. Add light soy sauce and sugar. Simmer for 20 minutes over slowest fire.
- Season with salt and drizzle some sesame oil.
- In another pot with enough water, cook the fresh noodles for 2-3 minutes. Place around 1 and 1/2 cups of vegetable noodle stock in and then place the noodles in.
- Serve with chopped scallion.
Nutrition Facts : Calories 274 kcal, Carbohydrate 34 g, Protein 6 g, Fat 12 g, SaturatedFat 3 g, Sodium 1344 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
ORIENTAL VEGETABLE SOUP
Make and share this Oriental Vegetable Soup recipe from Food.com.
Provided by JackieOhNo
Categories Clear Soup
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In saucepan, combine first 6 ingredients. Bring to boil. Reduce heat and simmer 3 minutes.
- Add mushrooms and pea pods. Simmer 2 minutes.
- Garnish with scallion curl and serve.
VEGETABLE NOODLE SOUP
Make and share this Vegetable Noodle Soup recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Cook noodles according to package directions, drain and set aside.
- While noodles are cooking, heat oil in large saucepan over medium heat.
- Saute onion, stirring until pale golden, about 5 minutes.
- Add garlic, carrots and celery and saute until tender, stirring occasionally, about 5 minutes.
- Add tomatoes and reserved juice, broth, water, oregano, basil, bay leaf, and salt and pepper to taste.
- Bring to a boil, then reduce heat and simmer, partially covered, about 30 minutes.
- Stir in the beans and cooked noodles.
- Remove bay leaf.
- Sprinkle some of the parmesan cheese and chopped parsley on each serving of soup, or stir into saucepan prior to serving.
CHINESE CHICKEN VEGETABLE SOUP
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
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-INSPIRED VEGETABLE NOODLE BOWL
Delicious, nutritious vegetarian noodle bowl. Lots of color and flavor. You can find the green soybeans in the freezer department of your grocery store.
Provided by MICHELLE0011
Categories Main Dish Recipes Bowls
Time 35m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 268.5 calories, Carbohydrate 48.9 g, Cholesterol 47 mg, Fat 3.3 g, Fiber 4.6 g, Protein 11.1 g, SaturatedFat 0.7 g, Sodium 895.5 mg, Sugar 5.3 g
ASIAN VEGETABLE SOUP WITH NOODLES
Make and share this Asian Vegetable Soup With Noodles recipe from Food.com.
Provided by F-16 momma
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 266.7, Fat 7.4, SaturatedFat 1.2, Sodium 2225.3, Carbohydrate 40.3, Fiber 6.7, Sugar 7.2, Protein 13.8
QUICK ASIAN BEEF, VEGETABLE & NOODLE SOUP
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
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
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ASIAN VEGETABLE SOUP WITH NOODLES RECIPE - QUICK FROM …
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- 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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