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.
ASIAN VEGETABLE SOUP
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
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
ORIENTAL INSPIRED VEGETABLE SOUP
A big batch of Oriental-style vegetable soup: enjoy it now and freeze the rest for lunches on the go. I created this one day when I was wanting something to warm me up on a cold winter day in Buffalo. My family loves it! Omit fish oil for vegetarian/vegan fare. For a gluten-free recipe, use tamari rather than soy sauce.
Provided by Sesquipedalian Sapp
Categories Clear Soup
Time 6h45m
Yield 48 cups, 24 serving(s)
Number Of Ingredients 26
Steps:
- Add 9 quarts of water to a 12 quart soup pot on high. Add boullion, tamari, rice vinegar, lime juice, fish oil (optional), ketchup, raw sugar, hot chili oil, sesame oil, ginger, and chives. Bring to a boil, reduce heat, cover, and simmer while preparing vegetables.
- Add ingredients as you prepare them: bagged coleslaw, bagged spinach (or kale, rinsed and removed from stalks), crimini mushrooms (rinsed and sliced), red roasted peppers (diced), carrots (peeled and sliced).
- Add canned foods after draining and rinsing thoroughly: water chestnuts, baby corn, and bamboo shoots.
- In a frying pan, add peanut oil and cook on medium-high heat for a minute or two until oil is heated to desired temperature (when the fat begins to "ripple").
- Add chopped onions and stir to coat with oil. Add a pinch of salt to absorb water from onions and to speed up caramelizing.
- Continue to stir the onions. Onions will begin to stick to the pan a bit (which is good) and will begin to darken. If the onions are sticking too much, add a small amount of water to deglaze. Keep stirring.
- Continue the deglazing process until onions are a deep, rich brown.
- Add garlic to onions and cook for an additional minute.
- Pour a ladle of soup into the frying pan to stop the cooking process and help loosen any onions and garlic stuck to the frying pan. Add contents of frying pan to soup.
- Allow soup to cook for several hours to bring out flavors. Add pepper and crushed red pepper flake to taste.
Nutrition Facts : Calories 112.6, Fat 2.7, SaturatedFat 0.4, Sodium 452.2, Carbohydrate 21.8, Fiber 2.5, Sugar 12.1, Protein 3
ORIENTAL CHICKEN VEGETABLE SOUP
This is a VERY QUICK, simple recipe, yet very tasty! Makes a wonderful meal with a salad and bread. I believe this recipe was put out by Campbell Soup.
Provided by Trisha W
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In large sauce pan, cook onions and celery with ginger in butter until tender.
- Add remaining ingredients.
- Simmer about 10 minutes.
- Stir often.
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 VEGETABLE-BEEF SOUP
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
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.
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