MONGOLIAN SOUPS RECIPES

"MONGOLE SOUP" FROM THE 19TH CENTURY. AMERICANIZED | JUST ...

"AMERICANIZED" with only 2 cans of soup! This is a simple & quick soup so versatile and delicious. A easy basic base, of tomato and pea soup. What could be easier? It has a burst of flavor, even before adding the additional extras listed below. From the base you can take off and add what you want . It s not necessary, but you can play with it to your hearts content. By adding meat, veggies, spices milk, and even chicken or beef broth. By adding to your liking and taste. Try it you might like it. BUT BE PREPARED! You will fall in love with this very old ethnic soup! Nancy. 9/30/1

Provided by Nancy J. Patrykus @Finnjin

Categories Cream Soups

Prep Time 10 minutes

Cook Time 10 minutes

Yield 2

Number Of Ingredients 14

Ingredients

1 can(s) tomato soup
1 can(s) pea soup
1 cup(s) water
1 teaspoon(s) sugar
2 teaspoon(s) worcestershire sauce
1 cup(s) cream, milk or chicken broth. ...*.i used milk.
******** - *****opitional ingredients***
1/2 cup(s) croutons ............ when serving
1-2 tablespoon(s) sour cream..........when serving
1-2 tablespoon(s) shredded american cheese...when serving
******** dash(es) curry,cloves,nutmeg, or cumin
1 cup(s) cooked & choppped carrots, potatoes or rutabaga
1 cup(s) leftover chopped chicken or ham
2 dash(es) salt & pepper

Steps:

SOUP 1
SOUP 2
If you want homemade croutons, see my recipe: https://www.justapinch.com/recipes/bread/savory-bread/buttered-crunchy-croutons.html
YOU have options. This is what I added to my soup. Parsley, pepper, and sour cream, just the basics
This turned out so good I ate 2 large bowls.. and no leftovers...That's a first!. Devil made me do it! HINT: Stock up on the canned soups... Winter is a comin! Be prepared. Next time I will double the recipe.
DID YOU KNOW?--INTERESTING INFORMATION: Worcestershire Sauce is a carefully blended & aged sauce containing over one hundred ingredients many of them from distant parts of the world. The first mention of this piquant sauce comes from writings of ancient Phoenicians. Later the Romans mention it as a fine morning "pick me up". In fact, it was concocted in INDIA,centuries before it was one day manufactured in the city of Worcester, England. So its name is misleading, it is definitely not of English origin! A little trivia information is always fun to know. This was found in the same cookbook as above.

MONGOLIAN HOT POT RECIPE | MYRECIPES

Mongolian Hot Pot Recipe | MyRecipes image

This is a popular soup in northern China. Cooking goes quickly, so you'll want to prep all the ingredients first. Simmering the soba noodles in the broth helps thicken the soup.

Provided by Joanna Pruess

Yield 6 servings

Number Of Ingredients 16

Ingredients

2?½ tablespoons grated peeled fresh ginger
2 tablespoons low-sodium soy sauce
¼ teaspoon crushed red pepper
8 ounces flank steak, thinly sliced and cut into 1 1/2-inch lengths
2 large garlic cloves, minced
Cooking spray
7 cups thinly sliced bok choy (about 1 pound)
1 cup thinly sliced shiitake mushrooms (about 2 ounces)
1 cup (1/4-inch-thick) slices carrot
½ cup thinly sliced green onions
2 cups hot water
2 tablespoons hoisin sauce
2 (14-ounce) cans less-sodium beef broth
4 ounces uncooked soba (buckwheat) noodles
1 tablespoon rice vinegar
1?½ teaspoons dark sesame oil, divided

Steps:

Combine the first 5 ingredients in a large zip-top plastic bag, and seal. Marinate in refrigerator 2 1/2 hours, turning bag occasionally.
Heat a small Dutch oven over high heat. Coat pan with cooking spray. Add beef mixture to pan; stir-fry 1 minute or until browned. Remove beef mixture from pan; set aside.
Add bok choy, mushrooms, carrot, and green onions to pan; stir-fry 2 minutes or until bok choy begins to wilt. Add water, hoisin, and broth; bring to a boil. Stir in noodles. Reduce heat; simmer 5 minutes or until noodles are done. Stir in beef mixture and vinegar. Ladle 1 1/2 cups soup into each of 6 bowls; drizzle each serving with 1/4 teaspoon sesame oil.

Nutrition Facts : Calories 197 calories, CarbohydrateContent 24.2 g, CholesterolContent 17 mg, FatContent 5.6 g, FiberContent 2.8 g, ProteinContent 13.4 g, SaturatedFatContent 1.9 g, SodiumContent 633 mg

More about "mongolian soups recipes"

"MONGOLE SOUP" FROM THE 19TH CENTURY. AMERICANIZED | JUST ...

"AMERICANIZED" with only 2 cans of soup! This is a simple & quick soup so versatile and delicious. A easy basic base, of tomato and pea soup. What could be easier? It has a burst of flavor, even before adding the additional extras listed below. From the base you can take off and add what you want . It s not necessary, but you can play with it to your hearts content. By adding meat, veggies, spices milk, and even chicken or beef broth. By adding to your liking and taste. Try it you might like it. BUT BE PREPARED! You will fall in love with this very old ethnic soup! Nancy. 9/30/1
From justapinch.com
Reviews 5
Category Cream Soups

DID YOU KNOW?--INTERESTING INFORMATION: Worcestershire Sauce is a carefully blended & aged sauce containing over one hundred ingredients many of them from distant parts of the world. The first mention of this piquant sauce comes from writings of ancient Phoenicians. Later the Romans mention it as a fine morning "pick me up". In fact, it was concocted in INDIA,centuries before it was one day manufactured in the city of Worcester, England. So its name is misleading, it is definitely not of English origin! A little trivia information is always fun to know. This was found in the same cookbook as above.

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MONGOLIAN HOT POT RECIPE - FOOD.COM

I am posting this recipe because it was in a cookbook I received from NE Lady in the cookbook swap March 2009. I was intrigued by the picture in the cookbook; however, mine didn't turn out looking like the picture! I had way too many noodles and too little broth. The cookbook, "Soups for Any Body" states that it is a mix between a soup and a stew. Mine was pretty thick, so I would add more beef stock to the recipe. I'd also serve more soy sauce with each serving, and allow each diner to add their hot pepper oil. If you let your meat marinate while you chop the vegetables, it gets on the table pretty quickly! I did change it a little...I increased the meat by 4 oz.
From food.com
Reviews 4.5
Total Time 1 hours
Calories 302.4 per serving

Add the remaining oil and stir-fry the bok choy, shitakes, scallions, and carrots for 1-2 minutes. Add the reserved marinade, stock, water, and hoison sauce. Bring to a boil. Stir in the noodles and simmer until tender, about 8-10 minutes. Return the beef to the wok or pot, cooking just long enough for the beef to heat through. Finish with a few drops of Chinese hot pepper oil. Do not let it sit before serving, or the noodles with absorb the liquid and swell!

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MONGOLIAN CHICKEN RECIPE | ALLRECIPES

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From allrecipes.com
Reviews 4.9
Total Time 30 minutes
Category World Cuisine, Asian
Cuisine Asian
Calories 326.6 calories per serving

Return chicken to the skillet. Add green onions and toss to coat. Cook over medium-high until heated through, about 2 minutes. Serve immediately.

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