MUSHROOM UDON NOODLE BOWL
Topping the list of the most satisfying meals, a big steaming bowl of noodles in broth nurtures body and soul. Though many noodle soups rely on long-simmered meat stock, this vegetarian broth is quickly prepared and very flavorful. The recipe calls for thick chewy udon noodles, but use another type of noodle, if you wish.
Provided by David Tanis
Categories dinner, lunch, soups and stews, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Make the broth: In a large pot, bring 8 cups water to a boil over high heat. Add scallion, dried mushrooms, seaweed (if using), ginger, garlic, fresh mushroom trimmings and salt. Reduce heat to a gentle simmer and cook for 20 minutes. Strain and set aside.
- Meanwhile, in a separate pot, cook udon noodles until al dente, then drain, rinse well with cold water, and keep at room temperature.
- In a soup pot, melt butter over medium-high heat and swirl to coat the bottom of the pot. Add leeks and sliced shiitake and cook, stirring, until softened, about 2 to 3 minutes. Add ginger, garlic, mirin, sesame oil and soy sauce and cook for 1 minute. Turn heat to high, add reserved broth and bring to a simmer.
- Add bok choy and reserved noodles and cook for 1 to 2 minutes, until greens are cooked and noodles are heated through. Gently stir in miso and tofu. Turn off heat.
- Using tongs, divide noodles among 4 to 6 bowls. Ladle hot soup over noodles. Sprinkle with scallions and serve. Pass togarashi or crushed red pepper at the table.
Nutrition Facts : @context http, Calories 481, UnsaturatedFat 4 grams, Carbohydrate 81 grams, Fat 9 grams, Fiber 7 grams, Protein 19 grams, SaturatedFat 3 grams, Sodium 1171 milligrams, Sugar 6 grams, TransFat 0 grams
MUSHROOM BOK CHOY SOUP
I thought of this healthy and delicious recipe when my wife was sick and craving a nice flavorful brothy soup to help make her feel better. It really did the trick! She's asked me to make it several times since then.
Provided by Christopher
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 22m
Yield 6
Number Of Ingredients 9
Steps:
- Heat butter in a stock pot over medium heat; add bok choy, mushrooms, green onions, garlic, and ginger. Sprinkle mushroom mixture with lime juice; cook and stir just until lightly browned, 2 to 3 minutes. Increase heat to medium-high, pour in chicken broth, and bring to a boil. Reduce heat to low and simmer until vegetables are soft, about 5 minutes. Serve with cilantro.
Nutrition Facts : Calories 124.7 calories, Carbohydrate 8.4 g, Cholesterol 26.2 mg, Fat 8.7 g, Fiber 2 g, Protein 5.3 g, SaturatedFat 4.9 g, Sodium 1178.4 mg, Sugar 3.8 g
SPICY SHRIMP AND BOK CHOY NOODLE BOWL
Provided by Rachael Ray : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a medium soup pot over medium-high heat. Add vegetable oil, 3 turns of the pan, crushed red pepper flakes, garlic, ginger, mushrooms, and bok choy, then season with salt and pepper. Add chicken broth and seafood stock or clam juice. Put a lid on the pot and bring soup to a boil.
- Add shrimp and noodles and cook 3 minutes. Add in scallions and cook 2 minutes, then turn off soup and let it sit 2 to 3 minutes more. Adjust salt and serve.
SPICY BOK CHOY AND MUSHROOM SOUP
Make and share this Spicy Bok Choy and Mushroom Soup recipe from Food.com.
Provided by Thea
Categories < 60 Mins
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In large pot add everything except noodles, include the spice packet and veggie packet from the ramen noodle package.
- Bring to a boil -- then simmer until vegetables are soft.
- In another pot cook the ramen noodles.
- Then add to soup. Heat through and serve.
- Enjoy!
Nutrition Facts : Calories 332, Fat 9.1, SaturatedFat 3.1, Cholesterol 3.6, Sodium 1841.5, Carbohydrate 51.6, Fiber 5.7, Sugar 10.8, Protein 15.6
BOK CHOY AND MUSHROOM SOUP
Make and share this Bok Choy and Mushroom Soup recipe from Food.com.
Provided by dicentra
Categories Very Low Carbs
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In large saucepan combine ginger, garlic, broth, soy sauce, vinegar and oil.
- Bring to a boil. Stir in mushrooms, reduce heat and simmer for 5 minutes or until mushrooms are tender.
- Stir in tofu, bok choy and green onions. Simmer for 3-4 minutes or until bok choy is wilted and tofu is heated through.
Nutrition Facts : Calories 182.3, Fat 8.5, SaturatedFat 1.6, Sodium 1706.7, Carbohydrate 11.1, Fiber 3.3, Sugar 5.5, Protein 18.6
ASIAN VEGETABLE-BEEF SOUP
My husband is Korean American, and I enjoy working Asian flavors into our menus. This tasty soup was something I put together one night with what we had in our fridge. Everyone loved it! -Mollie Lee, Eugene, Oregon
Provided by Taste of Home
Categories Lunch
Time 2h15m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a large saucepan, brown meat in oil on all sides; drain. Add the water, broth, sherry, soy sauce, onions, brown sugar, garlic, ginger, sesame oil and cayenne. Bring to a boil. Reduce heat; cover and simmer for 1 hour., Stir in the mushrooms, carrots and bok choy; cover and simmer 20-30 minutes longer or until vegetables are tender. Meanwhile, cook rice according to package directions. , Divide rice among 6 soup bowls, 3/4 cup in each; top each with 1 cup soup. Garnish with chive blossoms if desired.
Nutrition Facts : Calories 379 calories, Fat 10g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 621mg sodium, Carbohydrate 50g carbohydrate (9g sugars, Fiber 2g fiber), Protein 20g protein.
BOK CHOY SOUP WITH MUSHROOMS AND GINGER
Make and share this Bok Choy Soup With Mushrooms and Ginger recipe from Food.com.
Provided by Laka
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Soak dry porcini mushrooms in 250 ml of hot water for 5 - 10 minutes. Drain, but save the water.
- In a large pot over medium heat sauté shallots and garlic in the oil for 3 - 4 minutes until onions are translucent and garlic is fragrant.
- Add porcini mushrooms, the water they soaked in, vegetable broth, ginger and soy sauce. Bring to a boil, then reduce heat to low, cover and simmer for 10 - 15 minutes.
- Add bok choy and cook for 5 minutes, until tender.
- Before serving stir in Chinese spice mixture and chili powder.
- Meanwhile, prepare the rice noodles according to the instructions on the package. Drain and divide noodles among four bowls. Add bok choy soup to the noodles.
Nutrition Facts : Calories 138.7, Fat 3.7, SaturatedFat 0.5, Sodium 565.5, Carbohydrate 24, Fiber 0.8, Sugar 0.3, Protein 2.4
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