If you’re fond of serving soup for lunch or dinner, forget the usual chicken or mushroom soup and try new flavors for a different dining experience. Asian style soups offer a different blend of flavors that go well with a lot of dishes. They’re generally healthier, too, usually with plenty of vegetables as ingredients.
Try these deliciouse Asian style soup recipes now:
Oriental Style Vermicelli Noodle Soup
What you need:
- 2 eggs
- 6 cups chicken stock
- 1/2 cup cooked chicken breast
- 1/2 cup vermicelli noodles
- 2 cups cornstarch, mixed in 1/4 cup warm water
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- Green onions, for garnishing
Place the vermicelli noodles in a bowl full of water and soak for 30 minutes.Drain, then cut into small pieces. Set aside. Flake the cooked chicken, aiming for a floss consistency. Saute the onions in a pan until tender, then pour in the chicken stock and bring to a boil. Once boiling, lower the heat and simmer for 5 mins. Increase the heat again and bring the soup to a boil, this time adding the noodles. Add the chicken and cornstarch and simmer for 15-20 mins. Lightly beat the eggs and gently stir. Season with salt and pepper and simmer for 3 more minutes. Remove from heat and serve granished with green onions.
Meatless Ginger Garlic Soup
What you need:
- 4 cloves garlic, minced
- 3 shallots, diced
- 2 whole star anise
- 1 1/2 heads bok choy, roughly chopped
- 1 bunch green onions
- 5 1/2 cups low sodium chicken broth
- 1 1/2 cups sliced crimini mushrooms
- 3/4 cup rice noodles
- 2 tablespoons fresh minced ginger
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- Red pepper flakes, for topping
- Sesame seeds, for topping
Chop the green onions, dividing the white part from the green. Finely chop the white part and reserve the green part for topping.
Heat the olive oil in a stockpot over medium heat then cook the shallots until translucent, about 4-5 mins. Stir in the garlic, white part of the onions and the ginger and cook, stirring occasionally, until garlic and ginger are fragrant, about 1-2 mins.
Add the chicken stock and bring to a simmer. Add the star anise and soy sauce, cover and continue to simmer for 10 minutes. When ready, remove the lid and discard the star anise. Add the bok choy, mushrooms and noodles. Simmer for 6-8 mins more.