Asian Style Vegetable Soup

Source:  Rochelle Beerli circa 2012

Asian Style Vegetable Soup
Asian Style Vegetable Soup

Asian Style Vegetable

This version of Asian Style Vegetable Soup is quite basic. No real thrills here. It is however most satisfying on a cold rainy day or perhaps a lat night snack. Something you feel good about, after eating.

There are so many ways to spruce this soup up. You can add a hint of garlic or ginger, add some lemon grass, tons of cilantro, or perhaps a nice assortment of fresh cut chili peppers (such as a jalapeno). Additionally, small cubes of diced tofu are always a great option in this soup. As far as the vegetable, use what you have on hand. In my case, it was crimini and a few shiitaki mushrooms, carrots, and celery. I love working with shiitaki mushrooms because of their amazing health benefits, as they are huge in “anti’s”-everything good. You could put as much effort, or as little effort into this recipe. Which is why I did a post like this. Just to show you, that as long as you keep it healthy, anything goes. Your home-cooked approach doesn’t always need to be an elaborate meal. But as long as it’s home-cooked with no processed agents added, you can give yourself a real pat on the back.

Asian Style Vegetable Soup

Noodles usually have a role in my version of this cuisine, and yin and yang definitely play a role here too. 
Enjoy
Course Soup
Cuisine Chinese
Keyword Soup, Vegetables
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 5 people

Ingredients

  • 5 cups water
  • 2 – 3 medium carrots sliced fine
  • 2 sticks celery diced
  • 1 small onion finely sliced with slicer
  • 2 TBS bouillon chicken or vegetable
  • 8 – 10 small mushrooms sliced
  • 1 pack asian noodles
  • 1 pinch red pepper flakes

Instructions

  • Fill stock pot with water and add bouillon until you are satisfied with the flavor, which for me is about 2 Tbs.
  • Begin to clean and slice the vegetables. I slice everything very fine except the mushrooms, which I tend to like chunky
  • Add all vegetables to stock and cook until vegetables are soft and flavor is good- (maybe about 10-15 min)
  • Cook noodles accordingly or if using a vermicelli rice noodle, no cooking required. 
  • Prepare a deep soup bowl with the desired amount of vermicelli noodles. Once your soup is in a good rapid boil, spoon the soup directly into the bowl over the noodles.
  • The soup should be boiling and should be allowed to cool for 5 min. in the bowl. The temperature will cook the noodles direct in the bowl, and after 5 min. noodles will be ready to eat.
    Asian Style Vegetable Soup
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