Asian Long Noodle Soup Food

CHINESE NOODLE SOUP

Chinese Noodle Soup image

Recipe video above. A simple, delicious Chinese noodle soup with a broth that you'd swear came from your favourite Chinese restaurant! This is a midweek version so it's made with store bought soup broth rather than a made from scratch broth. I've kept the toppings very simple because this recipe is more about the broth than the toppings. You can add any toppings you want - vegetables and proteins (refer Note 7).

Provided by Nagi | RecipeTin Eats

Categories Soup

Time 15m

Number Of Ingredients 11

Ingredients

3 cups chicken stock/broth, low sodium ((Note 1))
2 garlic cloves (, smashed (Note 2))
1.5 cm / 1/2" ginger piece, (cut into 3 slices (optional, but highly recommended))
1 1/2 tbsp light soy sauce (, or normal all purpose soy sauce (Note 3))
2 tsp sugar ((any))
1 1/2 tbsp chinese cooking wine ((Note 4))
1/4 - 1/2 tsp sesame oil (, toasted (optional) (Note 5))
180g / 6oz fresh egg noodles ((Note 6))
2 large bok choy or other vegetables of choice ((use any blanchable veg - Note 7))
1 cup shredded cooked chicken ((or other protein of choice))
1 scallion / shallot (, green part only finely sliced (optional garnish))

Steps:

Place Broth ingredients in a saucepan over high heat. Place lid on, bring to simmer then reduce to medium and simmer for 8 - 10 minutes to allow the flavours to infuse.
Meanwhile, cook noodles according to packet directions.
Cut bok choys in half (for small / medium) or quarter (for large). Wash thoroughly.
Either cook the bok choi in the broth in the soup broth OR noodle cooking water for 1 min (if noodles required boiling).
Pick garlic and ginger out of soup.
Place noodles in bowls. Top with chicken and bok choy. Ladle over soup, garnish with green onions. Great served with chilli paste or fresh chillis.

Nutrition Facts : ServingSize 585 g, Calories 352 kcal, Carbohydrate 39 g, Protein 31 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 53 mg, Sodium 1067 mg, Fiber 2 g, Sugar 6 g

ASIAN LONG NOODLE SOUP

Asian Long Noodle Soup image

This flavorful soup is perfect for when you want something warm and filling in a hurry. If you can't find long noodles, angel hair pasta is a good substitute. -Carol Emerson, Aransas Pass, Texas

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings (2 quarts).

Number Of Ingredients 13

Ingredients

6 ounces uncooked Asian lo mein noodles
1 pork tenderloin (3/4 pound), cut into thin strips
2 tablespoons soy sauce, divided
1/8 teaspoon pepper
2 tablespoons canola oil, divided
1-1/2 teaspoons minced fresh gingerroot
1 garlic clove, minced
1 carton (32 ounces) chicken broth
1 celery rib, thinly sliced
1 cup fresh snow peas, halved diagonally
1 cup coleslaw mix
2 green onions, sliced diagonally
Fresh cilantro leaves, optional

Steps:

Cook noodles according to package directions. Drain and rinse with cold water; drain well., Meanwhile, toss pork with 1 tablespoon soy sauce and pepper. In a 6-qt. stockpot, heat 1 tablespoon oil over medium-high heat; saute pork until lightly browned, 2-3 minutes. Remove from pot., In same pot, heat remaining oil over medium-high heat; saute ginger and garlic until fragrant, 20-30 seconds. Stir in broth and remaining soy sauce; bring to a boil. Add celery and snow peas; return to a boil. Simmer, uncovered, until crisp-tender, 2-3 minutes. Stir in pork and coleslaw mix; cook just until cabbage begins to wilt. Add noodles; remove from heat. Top with green onions and, if desired, cilantro.

Nutrition Facts : Calories 227 calories, Fat 7g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 1078mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 1g fiber), Protein 16g protein.

ASIAN NOODLE SOUP

Asian Noodle Soup image

A flavorful Asian-inspired soup with antioxidant-rich veggies. Easy to make and great for freezing. I got the recipe from my local supermarket.

Provided by Mama2boys

Categories Clear Soup

Time 1h

Yield 2 cups per serving, 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1 -1 1/2 quart chicken broth
1 garlic clove, peeled
2 inches piece fresh ginger, peeled
1 tablespoon tamari soy sauce
12 ounces pork tenderloin
1 cup carrot, peeled and sliced diagonally
1 cup bok choy, green only, cut crosswise into 1/2 inch slices
1 cup mushroom, sliced
1/2 cup frozen corn
2 tablespoons scallions, sliced
2 tablespoons cilantro, chopped
3 1/2 ounces stir fry noodles
1/4-1/2 teaspoon chili-garlic sauce (to taste)
salt and pepper

Steps:

Combine broth, garlic clove, ginger, and soy sauce in a large stockpot; bring to a simmer.
Add pork, cover and simmer about 15-20 minutes. Internal temperature of pork: 155°F.
Remove pork; keep warm. Add carrots and cover, venting slightly; simmer 10 minutes.
Add bok choy, mushrooms, corn, scallions and cilantro; simmer about 5 minutes until veggies are tender.
Cook the noodles according to package directions and drain.
Add chili garlic sauce to soup and season with salt and pepper.
Discard garlic clove and ginger.
Thinly slice pork and add on top soup/ noodles in bowl.

Nutrition Facts : Calories 279.1, Fat 5.8, SaturatedFat 1.7, Cholesterol 76.2, Sodium 1083.3, Carbohydrate 27.8, Fiber 2.7, Sugar 3.4, Protein 28.3

LONG SOUP

Long Soup image

A touch of East Asian in this soup, hope that you will like it as much as I do.

Provided by CORWYNN DARKHOLME

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 35m

Yield 4

Number Of Ingredients 8

Ingredients

1 ½ tablespoons vegetable oil
¼ small head cabbage, shredded
4 ounces lean pork tenderloin, cut into thin strips
½ teaspoon minced fresh ginger root
6 cups chicken broth
2 tablespoons soy sauce
8 fresh green onions, chopped
4 ounces dry Chinese egg noodles

Steps:

Using a large skillet or wok, heat oil over medium-high heat. Add cabbage and pork; stir-fry until pork is no longer pink inside, approximately 5 minutes. Stir in ginger.
Add chicken broth and soy sauce and bring to a boil. Reduce heat to low; simmer 10 minutes, stirring occasionally.
Stir in onions and add noodles. Cook until noodles are tender, 2 to 4 minutes more.

Nutrition Facts : Calories 255.7 calories, Carbohydrate 28 g, Cholesterol 18.4 mg, Fat 8.9 g, Fiber 5.7 g, Protein 17.9 g, SaturatedFat 1.6 g, Sodium 1623.4 mg, Sugar 3.3 g

CHINESE LONG SOUP

Chinese Long Soup image

I like to serve this for Chinese New Year as the ingredients of this soup are cut into long pieces, symbolizing hope for a long life.

Provided by threeovens

Categories Clear Soup

Time 30m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 tablespoons vegetable oil
1/4 head cabbage, shredded (can use savoy, or napa, just not red)
8 ounces boneless pork, cut into thin strips
6 cups chicken broth
2 tablespoons soy sauce
1/2 teaspoon gingerroot, minced
8 green onions, cut into thin strips
4 ounces thin egg noodles

Steps:

Heat oil in a wok or large skillet over medium high. Add pork and cabbage and stir fry until meat is no longer pink, about 5 minutes. Add chicken broth, soy sauce, and ginger. Bring to a boil and reduce heat to low. Simmer 10 minutes, stirring occasionally.
Add noodles and cook until tender, about 2 to 4 minutes. Stir in onions (they should curl) and serve.

Nutrition Facts : Calories 243.9, Fat 11.4, SaturatedFat 3.1, Cholesterol 41.5, Sodium 1116.8, Carbohydrate 18.5, Fiber 2.1, Sugar 2.9, Protein 16.3

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