Asian vegetable soup is a comforting and flavorful dish that has its roots in the vast culinary tradition of Asia, especially in countries like China, Japan, and Korea. This type of soup reflects the Eastern food philosophy, which seeks a balance between fresh ingredients, low fat content, and a harmony of intense yet healthy flavors. In several Latin American countries, this soup is simply known as "oriental soup" or "Asian-style soup," and in some places, it is associated with the noodle soups consumed in traditional Chinese cuisine. Over the years, it has been adapted to local ingredients, preserving the essence of its original preparation and gaining popularity thanks to its nutritional value and versatility. Furthermore, in various Asian cultures, soup is considered a therapeutic food that helps revitalize the body and mind, which has also contributed to its worldwide acceptance.
Asian vegetable soup
How to Prepare Asian Vegetable Soup
Place 1/2 cup of the vegetable broth in a Dutch oven or a 3 1/2 - 5 qt saucepan and bring to a boil.
Add onion, garlic, and ginger.
Simmer for 3 minutes.
Incorporate the rest of the broth and soy sauce.
Cover the pot and bring to a gentle boil.
Add the remaining ingredients: bok choy, sweet red pepper, broccoli, carrot, mushroom, peas, buckwheat noodles, firm tofu, watercress, snow peas, scallion, celery leaves, and lettuce.
Check for doneness: the noodles should be soft and the vegetables should remain crisp or tender.
The estimated cooking time is about 8 minutes.
Garnish each serving with toasted sesame seeds and scallion.
Variations: You can substitute 1 cup of cooked brown rice for the buckwheat noodles, or add peppers, chopped water chestnuts, chopped jicama root, shredded spinach, chopped celery, or bamboo shoots for a different touch.
Egg threads:
In a small skillet, heat a little margarine.
When it starts to bubble, add 1 egg beaten with a little cold water.
Tilt the skillet so the egg mixture covers it in a thin layer; the thinner, the better.
When the egg is lightly cooked, place it on a cutting board.
Cut it into very thin strips with a sharp knife and use it to garnish the soup.
Ingredients (19)
- Vegetable Broth
- Onions
- Garlic Cloves
- Ginger Root
- Soy Sauce
- Bok Choy
- Sweet Red Pepper
- Broccoli Floret
- Carrot
- Mushroom
- Peas
- Buckwheat Noodles
- Firm Tofu
- Watercress
- Snow Peas
- Scallion
- Celery Leaves
- Toasted Sesame Seeds
- Lettuce
Instructions (29 steps)
- 1 Place 1/2 cup of the vegetable broth in a Dutch oven or a 3 1/2 - 5 qt saucepan and bring to a boil
- 2 Add onion
- 3 garlic
- 4 and ginger
- 5 Simmer for 3 minutes
- 6 Incorporate the rest of the broth and soy sauce
- 7 Cover the pot and bring to a gentle boil
- 8 Add the remaining ingredients
- 9 Check for doneness: the noodles should be soft
- 10 The vegetables should remain crunchy / tender
- 11 Estimated time: about 8 minutes
- 12 Garnish each portion with one of the toppings
- 13 Variations: - substitute 1 cup of cooked brown rice for the buckwheat noodles
- 14 peppers
- 15 chopped water chestnuts
- 16 chopped jicama root
- 17 shredded spinach
- 18 chopped celery
- 19 or bamboo shoots
- 20 Egg threads:
- 21 In a small skillet
- 22 heat a little margarine
- 23 When it starts to bubble
- 24 add 1 egg beaten with a little cold water
- 25 Tilt the skillet so the egg mixture covers it in a thin layer
- 26 the thinner the better
- 27 When the egg is lightly cooked
- 28 place it on a cutting board
- 29 Cut it into very thin strips with a sharp knife