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“I love the soup you get at the Asian Grill restaurants in the little bity bowl. I always end up wanting more, so I decided to make an easy weeknight version of that soup that we could use a a meal. Here are the results:”
READY IN:
35mins
SERVES:
6
YIELD:
1 large pot
UNITS:
US

Ingredients Nutrition

Directions

  1. In a non stick pan (big enough to hold soup) add 2-4 tbsp Olive oil heat over Medium heat until it shimmers, add in onions, and reduce heat so that onions cook slowly. Simmer onions covered for 10-15 minutes until soft and golden. Stir often so that the onions do not burn.
  2. Once onions are golden add in sliced mushrooms, mix in with onions. Simmer 5 minutes then add minced garlic. Pour in cans of beef and chicken broth plus 1 can of water, 3 tablespoons of Garlic Ginger Marinade, 1 teaspoon crushed red pepper flakes, salt and pepper to taste.
  3. Add additional water depending on how much broth you want.
  4. Bring up to a low boil, add in Green Onion tops and broken pasta (or cabbage) Boil 1 minute, turn off heat and cover.
  5. Let soup sit covered for 10-15 minutes. This gives the noodles time to cook and be infused with the flavors.
  6. I serve with uncooked green onion tops and/or fried wonton strips.
  7. Low Carb Substitutions: Shredded Cabbage in stead of Noodles
  8. Goes Great with grilled beef or Chicken.

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