Asian Vegetable Soup Recipe
Cook Time: 25 minutes
Prep Time: 25 minutes
Total Time: 50 minutes
Aggregated Rating: ⭐⭐⭐⭐⭐ (5/5)
Review Count: 4 reviews
Calories per Serving: 67.3
Fat Content: 1.8g
Saturated Fat Content: 0.4g
Cholesterol Content: 0mg
Sodium Content: 274.1mg
Carbohydrate Content: 8.5g
Fiber Content: 2.4g
Sugar Content: 3.5g
Protein Content: 5.7g
Servings: 6
Description:
Welcome to a culinary adventure with our Asian Vegetable Soup, a recipe that invites you to unleash your creativity in the kitchen. Inspired by the concept of a “clean out the fridge” experiment, this soup is a canvas for your culinary artistry, allowing room for personal touches and improvisation. While I haven’t personally tried this exact version, I have concocted similar creations, often featuring shrimp, scallops, or chicken in my own renditions. Feel free to make this recipe your own!
Ingredients:
- 5 onions
- 1 bunch of scallions
- 2 garlic cloves
- 1 piece of ginger root
- 1 1/2 tablespoons soy sauce
- 3 heads of bok choy
- 1 cup broccoli florets
- 1 carrot, sliced
- 1 cup mushrooms
- 1 cup peas
- 1/2 cup buckwheat noodles
- 2 cups firm tofu, cubed
- 1/2 cup watercress leaves
- 1/4 cup sliced scallions
- Optional: Toasted sesame seeds, lettuce, celery leaves
Instructions:
-
Boil the Base: In a Dutch oven or 3 1/2 – 5 qt saucepan, bring 1/2 cup of vegetable stock to a boil.
-
Aromatics Infusion: Add onions, garlic, and ginger; let them simmer for a delightful 3 minutes.
-
Broth Magic: Stir in the remaining stock and soy sauce, covering the pot and bringing it to a gentle boil.
-
Vegetable Ensemble: Introduce the remaining ingredients to the pot, creating a colorful and flavorful mix.
-
Doneness Test: After about 8 minutes, check for perfection – noodles should be softened, and vegetables should maintain a crisp-tender texture.
-
Garnish Extravaganza: Top each serving with your choice of garnishes, whether it’s toasted sesame seeds, lettuce, or celery leaves.
-
Variations: Feel free to experiment! Substitute 1 cup of cooked brown rice for the buckwheat noodles, or add peppers, chopped water chestnuts, jicama root, shredded spinach, chopped celery, or bamboo shoots for a unique twist.
-
Egg Threads (Optional): In a small skillet, heat a bit of margarine. Once it starts bubbling, add 1 beaten egg with a little cold water. Tilt the pan for a thin layer, cook lightly, and transfer to a cutting board. Slice into thin strips for delightful egg threads.
Embark on your culinary journey with this Asian Vegetable Soup recipe, and let your taste buds savor the harmony of flavors. Remember, this recipe is a playground for your culinary creativity, so feel free to add your signature touch. Enjoy the heartwarming and nutritious experience! 🍲✨
