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

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    neona503's Note:

    This is a delicious soup that reminds me of Korean cabbage soup. I made up the recipe on my own and there is a lot of room to play with it. It's perfect for cool autumn nights, or if you have a cold.

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    Units: US | Metric


    1. 1
      Begin slicing onion and garlic. Put sesame oil in medium sized soup pot and heat at medium-low. Add onion when oil begins to simmer. After translucent, add garlic.
    2. 2
      Add sliced shiitake mushrooms. Add small amount of salt to help them sweat.
    3. 3
      After mushrooms begin to soften, add carrot and bell pepper. Saute until all vegetables are soft. Add a bit more oil, and then add tofu. Saute until slightly golden. Add a dash of rice vinegar/black vinegar and soy sauce to deglaze pot and loosen vegetables and tofu.
    4. 4
      Add 8 cups water. Add approximately 2 teaspoons of chicken base. Add approximately 2 tablespoons of spicy chili sauce.
    5. 5
      Bring to boil and add udon noodles and chopped cabbage. Boil as directed ( approximately 8 minutes). Reduce to simmer and then season to your taste. Remember that soy sauce will make it salty, so go slow. Add the spice as hot as you like. Top with chopped green onions.

    Ratings & Reviews:


    Nutritional Facts for Spicy Asian Soup

    Serving Size: 1 (549 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 339.3
    Calories from Fat 62
    Total Fat 6.9 g
    Saturated Fat 1.1 g
    Cholesterol 0.0 mg
    Sodium 728.2 mg
    Total Carbohydrate 63.2 g
    Dietary Fiber 7.9 g
    Sugars 11.3 g
    Protein 12.0 g

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