Oriental Inspired Vegetable Soup Food

ASIAN-INSPIRED VEGETABLE NOODLE BOWL

Steps:

• Bring a large pot of water to a boil. Add noodles; cook until tender yet still firm to the bite, 1 to 2 minutes. Drain and divide among 4 large soup bowls.
• Combine vegetable stock, soy sauce, ginger, chile sauce, and garlic in a saucepan over medium heat; bring to a gentle simmer. Simmer until fragrant, about 5 minutes.
• Squeeze spinach to drain out excess moisture; coarsely chop. Add to stock with soybeans and red bell pepper; cook until heated through, about 1 minute. Ladle over noodles.

ASIAN VEGETABLE SOUP

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).

ORIENTAL VEGETABLE SOUP

Steps:

• In saucepan, combine first 6 ingredients. Bring to boil. Reduce heat and simmer 3 minutes.
• Add mushrooms and pea pods. Simmer 2 minutes.
• Garnish with scallion curl and serve.

ASIAN MIRACLE DIET SOUP

Steps:

• In a large pot heat oil over medium heat.
• Add the ginger and garlic and cook until tender, 3 to 4 minutes.
• Combine 1-cup broth with the cornstarch and blend until smooth.
• Pour the cornstarch mixture into the pot and add the remaining broth, tofu, mushrooms, bamboo shoots, soy sauce, vinegar, sugar and crushed red pepper flakes.
• Bring the soup to a boil and cook until thickened.
• Add the frozen vegetables, shrimp and cilantro.
• Simmer until shrimp is just opaque, about 10 minutes.
• Stir in the spinach and cook until just wilted.
• They say if you eat a full pot every 2 to 3 days, that is all you need to drop pounds fast.

SIMPLE THAI-INSPIRED VEGETABLE SOUP

Steps:

• Saute onions celery, and carrots in 1 Tbsp butter over medium-high until tender but not browned. (NOTE: this step can be omitted to make the soup fat-free; in that case, combine all vegetables, broth, and seasonings together in a pot, bring to a boil, and simmer until done.).
• Add broth, red curry paste, brown sugar, ginger, and lime; stir to combine and bring to a boil.
• Add cabbage and kidney beans; cover, reduce heat, and simmer until vegetables have reached their desired tenderness.