Asian Vegetable Soup Recipe

Name: Asian Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 cups vegetable stock; 1 onions, thinly sliced or 2 scallions, chopped; 2 garlic cloves, minced; 1 tablespoon gingerroot, Minced; 1 1/2 tablespoons soy sauce; 3 stalks bok choy (diagonally sliced, also shred leaves); 1 sweet red pepper, julienned; 1 cup broccoli floret; 1 carrot, shredded; 1 cup mushroom, Sliced; 1/2 cup peas; 2 ounces buckwheat noodles (1/2 cup); 1/2 lb firm tofu, cut in 1/2-inch cubes; 1/4 cup watercress leaf; GARNISH; pea pods, blanched (optional); 1 slice scallion, thinly sliced; celery leaves; toasted sesame seeds; lettuce or watercress leaf, finely chopped

Servings: persons

5 cups vegetable stock
1 onions, thinly sliced or 2 scallions, chopped
2 garlic cloves, minced
1 tablespoon gingerroot, Minced
1 1/2 tablespoons soy sauce
3 stalks bok choy (diagonally sliced, also shred leaves)
1 sweet red pepper, julienned
1 cup broccoli floret
1 carrot, shredded
1 cup mushroom, Sliced
1/2 cup peas
2 ounces buckwheat noodles (1/2 cup)
1/2 lb firm tofu, cut in 1/2-inch cubes
1/4 cup watercress leaf
GARNISH
pea pods, blanched (optional)
1 slice scallion, thinly sliced
celery leaves
toasted sesame seeds
lettuce or watercress leaf, finely chopped

1
Place 1/2 cup of the vegetable stock in a Dutch oven or 3 1/2 - 5 qt saucepan and bring to a boil.
2
Add onion, garlic, and gignger; simmer for 3 minutes.
3
Stir in remaining stock and soy sauce.
4
Cover pot and bring to a gentle boil.
5
Add remaining ingredients.
6
Test for doneness: noodles should be softened; vegetables should remain crisp/tender.
7
Timing - about 8 minutes.
8
Top each serving with one of the garnishes.
9
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.
10
EGG THREADS:
11
In a small skillet, heat a little margarine.
12
When it begins to bubble, add 1 egg beaten with a little cold water.
13
Tilt the pan so the yolk mixture coats it in a thin layer, the thinner the better.
14
When the egg is lightly cooked, turn it out onto a cutting board.
15
Slice it into very thin strips with a sharp knife. (makes about 1/3 cup).

237

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 5 cups vegetable stock, 1 onions, thinly sliced or 2 scallions, chopped, 2 garlic cloves, minced, 1 tablespoon gingerroot, Minced, and more.

Yes, Asian Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Asian Vegetable Soup

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