Asian Vegetable Soup

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“This is one of my newly adopted recipes. I have not yet tried it, but have created concoctions similar to this on my own many times. This is an add/delete, feel-free-to-improvise kind of recipe. When I've made things like this in the past, I treated it as a "clean out the fridge" experiment. I would think that shrimp, scallops or other fish or even chicken would work well in this (I've used shrimp and scallops in my own versions of this kind of recipe).”
READY IN:
50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Place 1/2 cup of the vegetable stock in a Dutch oven or 3 1/2 - 5 qt saucepan and bring to a boil.
  2. Add onion, garlic, and gignger; simmer for 3 minutes.
  3. Stir in remaining stock and soy sauce.
  4. Cover pot and bring to a gentle boil.
  5. Add remaining ingredients.
  6. Test for doneness: noodles should be softened; vegetables should remain crisp/tender.
  7. Timing - about 8 minutes.
  8. Top each serving with one of the garnishes.
  9. VARIATIONS: - substitute 1 c cooked brown rice for the buckwheat noodles peppers, chopped water chestnut, chopped jicama root, shredded spinach, chopped celery, or bamboo shoots.
  10. EGG THREADS:
  11. In a small skillet, heat a little margarine.
  12. When it begins to bubble, add 1 egg beaten with a little cold water.
  13. Tilt the pan so the yolk mixture coats it in a thin layer, the thinner the better.
  14. When the egg is lightly cooked, turn it out onto a cutting board.
  15. Slice it into very thin strips with a sharp knife. (makes about 1/3 cup).

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