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    You are in: Home / Recipes / Asian Vegetable Soup Recipe
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    Asian Vegetable Soup

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    25 mins

    25 mins

    spatchcock's Note:

    This is one of my newly adopted recipes. I have not yet tried it, but have created concoctions similar to this on my own many times. This is an add/delete, feel-free-to-improvise kind of recipe. When I've made things like this in the past, I treated it as a "clean out the fridge" experiment. I would think that shrimp, scallops or other fish or even chicken would work well in this (I've used shrimp and scallops in my own versions of this kind of recipe).

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    Units: US | Metric



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

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    Ratings & Reviews:

    • on May 15, 2009


      This was a very good soup. I made this using one of the listed variations, using brown rice instead of the soba noodles as this is what I had on hand. Thank you Spatchcock for sharing the recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 24, 2009


      This is just the soup I have been looking for. It is simple, but the flavor is wonderful!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 16, 2007


      6 stars if I could! I loved this soup, ALL the veggies, the buckwheat (my fav) and the wonderful flavor. Thanks to whoever first posted and thanks Spatchcock for adopting.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Asian Vegetable Soup

    Serving Size: 1 (138 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 67.2
    Calories from Fat 16
    Total Fat 1.8 g
    Saturated Fat 0.3 g
    Cholesterol 0.0 mg
    Sodium 274.0 mg
    Total Carbohydrate 8.5 g
    Dietary Fiber 2.3 g
    Sugars 3.5 g
    Protein 5.7 g

    The following items or measurements are not included:

    vegetable stock

    buckwheat noodles


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