ASIAN VEGETABLE SOUP RECIPES

Name: Asian Vegetable Soup
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 6 serving(s)
Ingredients: 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

ASIAN VEGETABLE SOUP RECIPE - FOOD.COM

Asian Vegetable Soup Recipe - Food.com 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).

Total Time 50 minutes

Prep Time 25 minutes

Cook Time 25 minutes

Yield 6 serving(s)

Number Of Ingredients 19

Ingredients

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, FatContent 1.8, SaturatedFatContent 0.4, CholesterolContent 0, SodiumContent 274.1, CarbohydrateContent 8.5, FiberContent 2.4, SugarContent 3.5, ProteinContent 5.7

ASIAN-INSPIRED VEGETABLE SOUP | RECIPES | WW USA

Asian-inspired vegetable soup | Recipes | WW USA image

Here's an Asian spin on a traditional veggie-packed soup. It tastes like it took hours to make, but all you need is 40 minutes to get it on the table. You only need just one pot to make it too. This soup includes bok choy, Chinese cabbage, garlic, ginger, oyster mushrooms, scallions, snow peas sweet red peppers, and red pepper flakes for a touch of heat. We call for chopped cilantro as the garnish, but feel free to use whatever fresh herbs you have on hand. You can also double the recipe and freeze it in 1-cup servings for a late afternoon snack or dinnertime starter.

Provided by WEIGHTWATCHERS.COM

Categories Lunch,Dinner

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 12 servings

Number Of Ingredients 13

Ingredients

2 cup(s) Uncooked bok choy chopped
2 cup(s) Uncooked Chinese cabbage chopped
3 medium clove(s) Garlic clove(s) minced
0.25 cup(s) Ginger root thinly sliced and julienned
4 small Uncooked oyster mushroom(s) chopped
2 cup(s) Uncooked scallion(s) chopped
1 cup(s) Canned water chestnut(s) sliced (8 oz can)
0.5 cup(s) Sweet red pepper(s) thinly sliced
0.25 tsp Crushed red pepper flakes
6 cup(s) Fat free reduced sodium vegetable broth
2 cup(s) Snow peas stringed
2 Tbsp Low sodium soy sauce
0.5 cup(s) Cilantro finely chopped

Steps:

Put bok choy, Chinese cabbage, garlic, ginger root, mushrooms, scallions, water chestnuts, red pepper, red pepper flakes and broth into a large soup pot; stir to combine. Cover and bring to a boil over high heat. Reduce heat to low and simmer, partly covered, for about 10 minutes. Toss in snow peas during the last 3 to 4 minutes of simmering.
Stir in soy sauce and cilantro. Yields about 1 cup per serving.

Nutrition Facts : Calories 16 kcal

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