Best Asian Vegetable Soup Recipes

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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

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

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

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

ASIAN MUSHROOM BARLEY AND VEGETABLE SOUP



Asian Mushroom Barley and Vegetable Soup image

Make and share this Asian Mushroom Barley and Vegetable Soup recipe from Food.com.

Provided by Wendys Kitchen

Categories     Chinese

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

6 dried Chinese mushrooms
2 leeks, finely sliced
1 garlic clove, chopped
1 teaspoon gingerroot, grated
1 stalk celery, diced
1 carrot, diced
1 liter chicken stock or 1 liter vegetable stock
1 tablespoon light soy sauce
1/2 cup pearl barley

Steps:

  • Soak dried mushrooms in 1 1/2 cups boiling water for 15 minutes.
  • Drain but reserve the liquid.
  • Discard mushroom stems and thinly slice the cups.
  • Heat a small amount of oil in saucepan.
  • Over medium heat saute the leeks, garlic, ginger, celeray and carrots for 5 minutes until leek is softened.
  • Add stock, soy sauce and barley, sliced mushrooms and reserved mushroom liquid.
  • Boil gently for 30 minutes until the barley is plump.

Nutrition Facts : Calories 234.3, Fat 3.6, SaturatedFat 0.9, Cholesterol 7.6, Sodium 644.6, Carbohydrate 41.1, Fiber 6, Sugar 8.1, Protein 10.8

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

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 SOUP WITH SHRIMP



Asian Vegetable Soup With Shrimp image

I was at my local Korean produce market, where they were having a special on their pre-packaged Asian vegetables for green soup ( that's how they labelled it's). Essentially, it was just slivered Savoy cabbage and shredded carrots. I bought a 2-1/2 lb. package on an impulse, and then I had to come up with someone to do with it. Having had a heavy snowfall, I was glad to have this in the fridge and was able to create a delicious and easy soup.

Provided by JackieOhNo

Categories     Asian

Time 1h

Yield 6 serving(s)

Number Of Ingredients 15

2 tablespoons coconut oil
2 leeks, white and light green parts only, halved and sliced
2 celery ribs, thinly sliced
1 inch piece fresh ginger, peeled and minced
2 large garlic cloves, minced
1 teaspoon red pepper flakes
1/2 teaspoon white pepper
1 cup shredded carrot
2 lbs sliced savoy cabbage
2 tablespoons rice vinegar
3 tablespoons low sodium soy sauce
4 cups vegetable stock
1 1/4 cups water
1/2 lb large shrimp, peeled and deveined (31/40 size)
salt, to taste (optional)

Steps:

  • In large soup pot, melt coconut oil over medium heat. When hot, add leeks, celery and ginger and sauté until they begin to soften. Add red pepper flakes and white pepper; stir.
  • Add cabbage, carrots and garlic to soup pot and cook until cabbage wilts down to half its size. Add rice vinegar and soy sauce; cook until this liquid is absorbed.
  • Add broth and water; bring to a boil. Reduce heat, cover and simmer for 30 minutes.
  • After 30 minutes have elapsed, stir in shrimp. Simmer gently for approximately 5-10 minutes, until shrimp have turned pink. Taste for seasoning and add salt, if desired.

Nutrition Facts : Calories 143.4, Fat 5.3, SaturatedFat 4, Cholesterol 47.8, Sodium 556.6, Carbohydrate 17.6, Fiber 6.3, Sugar 6, Protein 9.5

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

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

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 CHICKEN AND VEGETABLE SOUP



Asian Chicken and Vegetable Soup image

Provided by Molly O'Neill

Categories     one pot, soups and stews, appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 8

6 cups chicken broth
8 ounces boneless, skinless chicken breasts
3 tablespoons Chinese black-bean sauce
1 cup carrots, peeled and cut into medium dice
1 cup celery, peeled and cut into medium dice
1 cup shiitake mushrooms, peeled and cut into medium dice
2 scallions, thinly sliced
1 cup cooked white rice

Steps:

  • Place the broth in a large saucepan and bring to a boil. Reduce heat to a slow simmer. Add the chicken and poach until just cooked through, about 8 minutes. Remove the chicken and set aside.
  • Whisk the black-bean sauce into the broth. Add the carrots, celery and shiitakes. Simmer until tender, about 12 minutes. Meanwhile, shred the chicken. Remove broth from heat and stir in the chicken, scallions and rice and let stand 5 minutes. Divide among 4 bowls and serve.

Nutrition Facts : @context http, Calories 314, UnsaturatedFat 4 grams, Carbohydrate 37 grams, Fat 6 grams, Fiber 3 grams, Protein 26 grams, SaturatedFat 2 grams, Sodium 585 milligrams, Sugar 8 grams, TransFat 0 grams

ASIAN VEGETABLE SOUP WITH NOODLES



Asian Vegetable Soup With Noodles image

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

1 tablespoon vegetable oil
6 scallions, chopped
4 garlic cloves, minced
2 teaspoons ginger, minced
1/4 cup soy sauce
1/4 teaspoon red pepper flakes
3 1/2 cups water
3 1/2 cups chicken broth
4 carrots, sliced diagonally
3/4 lb napa cabbage, shredded
3/4 teaspoon salt
3/4 lb bok choy, stalks halved lengthwise and cut crosswise into 1/2 in pieces
1 lemon, zest of
2 tablespoons lemon juice
1/4 lb vermicelli
1 1/2 teaspoons sesame oil

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

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