ASIAN NOODLE SOUP VEGETARIAN RECIPES
ASIAN NOODLE-VEGETABLE SOUP | RECIPES | WW USA
This recipe is such a fantastic meal in a bowl. Though this soup is loaded with vegetables, the prep time is quick since most of them are frozen. All you need is about 25 minutes to get this soup ready, no need for hours and hours of simmering. It features fresh shiitake mushrooms, garlic, ginger, vermicelli noodles, frozen mixed vegetables, edamame, and scallions. This hearty, colorful, satisfying mix of veggies is a warm and comforting dinner any time of the year. A final drizzle of dark sesame oil is the ultimate finishing touch. To add some heat, stir in some chili paste right before serving.
Provided by WEIGHTWATCHERS.COM
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 8 servings
Number Of Ingredients 12
Steps:
- Coat a large saucepan with cooking spray; heat over medium heat. Add mushrooms; stir-fry until lightly browned, about 3 minutes. Add ginger and garlic; stir-fry until fragrant, about 30 seconds.
- Add broth, water and soy sauce; bring to a boil over high heat. Stir in vermicelli, reduce heat to medium-high and boil, 2 minutes. Add frozen vegetables and edamame; bring to a simmer. Simmer until vegetables and vermicelli are tender, about 5 minutes; remove from heat and stir in scallions. Spoon soup into bowls; drizzle each serving with 1/4 teaspoon oil. Yields about 1 1/2 cups per serving.
Nutrition Facts : Calories 65 kcal
VEGETABLE NOODLE SOUP | CHINA SICHUAN FOOD
Easy to make winter warm vegetable soup with freshly hand pulled noodles
Provided by Elaine
Categories Main Course
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 4
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, CarbohydrateContent 34 g, ProteinContent 6 g, FatContent 12 g, SaturatedFatContent 3 g, SodiumContent 1344 mg, FiberContent 2 g, SugarContent 4 g, ServingSize 1 serving
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