Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Asian Vegetable Soup Recipe
    Lost? Site Map

    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).

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    GARNISH

    Directions:

    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
      EGG THREADS:.
    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).

    Browse Our Top Vegetable Recipes

    Ratings & Reviews:

    • on May 15, 2009

      45

      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

      55

      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

      55

      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)

    Advertisement

    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
    24%
    Total Fat 1.8 g
    2%
    Saturated Fat 0.3 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 274.0 mg
    11%
    Total Carbohydrate 8.5 g
    2%
    Dietary Fiber 2.3 g
    9%
    Sugars 3.5 g
    14%
    Protein 5.7 g
    11%

    The following items or measurements are not included:

    vegetable stock

    buckwheat noodles

    scallions

    Ideas from Food.com

    “Everything

    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes