Best Mos Spicy Stir Fry Soup Recipes

Chicken and Stir Fry Vegetable Soup image

Provided by Red_Apple_Guy

Categories < 60 Mins

Time 40m

Yield 8 serving(s)

Number Of Ingredients 16

8 ounces ground chicken
1 medium onion (diced)
1 quart chicken broth
1 quart water
2 chicken bouillon cubes
1 tablespoon soy sauce
2 bay leaves
6 ounces broccoli (frozen)
6 ounces cauliflower (I used 12 ounce frozen broccoli and cauliflower package)
12 ounces stir fry vegetables (frozen package)
1 tablespoon salt
1/2 teaspoon basil
1/8 teaspoon sage
1 tablespoon sesame oil
1 medium potato (peeled and diced)
2/3 cup Quaker quick barley

Steps:

Nutrition Facts : Calories 117.2, Fat 5, SaturatedFat 1.1, Cholesterol 24.2, Sodium 1645.7, Carbohydrate 9.2, Fiber 1.8, Sugar 2.1, Protein 9.4

Mo's Spicy Stir-fry Soup image

Provided by Elmo5922

Categories Chinese

Time 30m

Yield 20 serving(s)

Number Of Ingredients 15

1 tablespoon olive oil
1/4 cup finely chopped fresh gingerroot
1/4 cup finely chopped garlic
2 (32 ounce) packages fat-free chicken broth
1/2 cup cornstarch
1 (6 ounce) can mushrooms, drained
1 (8 ounce) can bamboo shoots, drained
1/2 cup soy sauce
1/4 cup rice wine vinegar
1 tablespoon fructose
1 teaspoon crushed red pepper flakes
2 (16 ounce) packages frozen stir fry vegetables
1 lb raw shrimp, peeled,deveined
1/4 cup chopped fresh cilantro
1 (10 ounce) package chopped frozen spinach, , thawed and pressed

Steps:

In a large pot, heat olive oil over medium heat.
Stir in ginger and garlic and cook 3 minutes, until tender.
Stir together 1 cup broth with cornstarch.
Add mushrooms, bamboo, soy, vinegar, fructose, crushed red pepper, remaining broth and cornstarch mixture to the pot.
Bring to a boil and cook until thickened.
Stir in frozen mixed vegetables, shrimp, and cilantro.
Simmer until shrimp is opaque, about 10 minutes.
Stir in spinach until just wilted, 2 minutes.
Serve at once.