Speedy Asian Soup Food

SPEEDY NOODLE SOUP

Steps:

• Bring the stock to the boil in a saucepan, stir in a squeeze chilli paste and soy sauce, then drop in 1 sheet straight-to-wok noodles.
• Simmer for a few mins until all the noodles have separated.
• Add a handful stir-fry veg, reserving any leafy bits until later.
• Simmer for 1 min until the veg is just tender. Stir in the leafy veg, then simmer for 1 min more.
• Serve in a deep bowl, scattered with crushed peanuts.

QUICK AND EASY CHINESE NOODLE SOUP

Steps:

• In a large saucepan, heat the chicken stock and bring to a boil.
• Add the green onions, Bok Choy or Chinese greens, soy sauces, oyster sauce & the noodles.
• Reduce the heat and cook according to noodle package instructions (just until tender). Serve hot

SPEEDY DUMPLING SOUP

Steps:

• Combine the broth, slaw mix, soy sauce, ginger, scallion whites, garlic and red pepper slices in a large saucepan, then bring to a simmer. Add the dumplings and return to a simmer. Simmer until the veggies are tender and the dumplings are cooked, about 10 minutes. Garnish with the scallion greens.

17 BEST ASIAN SOUPS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep an Asian soup in 30 minutes or less!

QUICK PRAWN NOODLE SOUP

Steps:

• Boil the noodles until al dente, then drain. Put the stock in a pan with the fish sauce, lime juice, star anise and pinch of sugar. Bring to the boil and add the noodles and prawns. Warm through, then pour into a bowl and serve topped with the mint, coriander and chilli.

ASIAN CHICKEN NOODLE SOUP

Steps:

• Slice the chicken breasts into strips about 1cm wide and the full length of the breast. Briefly marinate the chicken in the sake and leave to one side for a few mins.
• Mix the ginger with the whites of the spring onions, soy sauce, sesame oil and garlic.
• Put 2 litres of water in a saucepan and bring to the boil. Pour in the ginger soy mixture, reduce the heat and cook just below a simmer for 5 mins.
• Add the chicken and sake mix, noodles and chillies to the stock and turn the heat up. As soon as the broth comes to the boil, turn off the heat. Slowly pour the egg into the broth, stirring all the time. Add the green parts of the spring onions and stir through. Leave to sit for 2 mins.
• Ladle the soup evenly into six bowls. Sprinkle with the toasted sesame seeds and coriander, with a few seaweed flakes, if you like.