Best 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.

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 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

ASIAN VEGETABLE BEEF SOUP~ROBYNNE

Asian Vegetable Beef Soup~Robynne image

A new twist on vegetable beef soup. Adapted from a Taste of Home recipe. Disclaimer: I have always used recipes as a guide and use my instincts and experience to alter or omit ingredients as I cook. Therefore, it has always been a challenge when sharing recipes with others. I doubt I make dishes the same way twice. So, I...

Provided by Robynne Glenn

Categories Rice Sides

Time 2h15m

Number Of Ingredients 17

Ingredients

1 lb beef stew meat, cut into 1 inch cubes
1 Tbsp vegetable oil
1 c beef broth*
1/4 c sherry or additional beef broth
1/4 c soy sauce
6 green onions, chopped
3 Tbsp brown sugar
3 clove garlic
1 Tbsp fresh minced gingerroot or 1/2 teaspoon ground ginger (use fresh if possible for best result))
2 tsp sesame oil
1/4 tsp cayenne pepper
1 1/2 c fresh mushrooms, sliced
1 1/2 c julienned carrots
1 c sliced bok choy
1 1/2 c uncooked long grain rice
*i usually add beef soup base to intensify the beef flavor, if you do so, be sure to hold off on salting the soup, as soup base contains sodium
*if you want more asian flavor, add some five-spice powder.

Steps:

1. 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.
2. Stir in the mushrooms, carrots and bok choy; cover and simmer 20-30 minutes longer or until vegetable are tender. Meanwhile, cook rice according to the package directions.
3. Divide rice among soup bowls, 3/4 cup in each; top each with soup.

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.