Those who like having soup for lunchtime or supper should branch out from the standard chicken or mushroom stew and try something new. Soups with an Asian twist provide a unique taste profile that complements a wide variety of main courses. Vegetables are a staple in most of these dishes, making them a healthy option.
Here are some great soup recipes with an Asian twist:
Vermicelli Noodle Soup with an Eastern Twist
Needed items:
2 eggs
Six gallons of chicken stock
One-third of a breast of chicken, cooked
Noodles: 1/2 cup vermicelli
Two cups of cornstarch dissolved in a quarter cup of hot water
SALT, 1 TEASPOT
Half a teaspoon of black pepper, ground
For sprinkling, green onions
Soak the vermicelli noodles for 30 minutes in a dish of water.Drain and dice into bite-sized pieces. Putting aside. Prepare the chicken by flaking it until it resembles floss. In a saucepan, soften the onions in the butter until they’re about to burst, then add the chicken stock. Bring to a boil, then reduce heat to low and allow to simmer for 5 minutes. Return the soup to the stage of boil, this time with the noodles added. Simmer the chicken & cornstarch for 15 to 20 minutes. The eggs should be lightly beaten and stirred. Add salt and pepper, and continue cooking for another 3 minutes. Turn off the heat and garnish with green onions before serving.
Soup with Ginger and Garlic, No Meat
Needed items:
3 medium diced shallots 4 minced garlic cloves
Star Anise, Whole: 2
Bok choy, diced (about 1 1/2 heads)
1/2 pound of garlic 1 bundle of green onions
5 1/2 cups of chicken broth with minimal sodium
An same amount of crimini mushrooms, sliced
Noodles, 3/4 cup
2 teaspoons of finely chopped fresh ginger
Soy sauce, about 2 teaspoons
2 teaspoons butter
Topping red pepper flakes
Top with sesame seeds.
Separate the white parts of the green onions and chop them separately. You should use the green component as a topping and finely cut the white part.
In a stockpot, heat a tablespoon of olive oil over medium heat and sauté the shallots for approximately four minutes, or until they are translucent. Cook the garlic and ginger for 1-2 minutes, stirring regularly, until the garlic and spices are fragrant. Add the white portion of the onions.
Put in the chicken broth and reduce the heat to low. Simmer for another 10 minutes with a star anise then soy sauce added and covered. Take off the cover after you’re done and throw away the star anise. Put in the mushrooms, bok choy, and noodles. Maintain a low simmer for a further 6–8 minutes.