Any one have the great receipe for these Asian style home made soups?

Question

That contains clear broth? How do you prepare clear broth and than add those veggies and noodles in them?

Answer 1

pho?...it is easy to make....http://www.soupsong.com/rpho.html

you can make it with different broths.

I like veggie broth because I don't eat meat, or I make mushroom broth (just boil dried mushrooms).

Miso soup is also very easy to make, you buy the paste and just mix some in with water.....

Another amazing asian soup is hot and sour....SO good.

Answer 2

Hello!

I love soups ... especially asian soups!

I have several favorites...

This is a family favorite:

SWEET AND SOUR :

10-oz. package of Chinese egg noodles

2 Tbs. vegetable oil or chicken stock

3 scallions, finely chopped

1-inch piece fresh ginger root, peeled and grated

1 clove garlic, minced

1 tsp hot paprika

1 tsp ground cilantro or parsley

3 boneless chicken b*****s, sliced

4 oz snow peas, tops and tails trimmed

4 oz baby corn

8 oz fresh bean sprouts

3 Tbs soy sauce

3 Tbs lemon juice

1 Tbs cornstarch

1 Tbs granulated sugar or equal or sweet-n-low

Bring a large pot of lightly salted water to boil over a medium-high heat setting.

Add the Chinese egg noodles and cook as directed on the package.

Drain the noodles, cover, and keep them warm.

Meanwhile, heat the oil in a wok or a heavy skillet over a medium heat setting.

Add the scallions and saute for about a minute, until

fragrant. Add the ginger, garlic, paprika, ground cilantro or

parsley, and chicken to the oil and stir-fry for about 4 minutes,

until the thickest portion of chicken is cooked through.

Add the snow peas, baby corn, and bean sprouts to the top layer of the wok or skillet and briefly steam to warm through.

Then toss all the ingredients together and begin to blend the mixture.

Finally, stir in the cooked noodles.

i hope you like it!

In a small bowl, combine the soy sauce, lemon juice, cornstarch,

and sugar. Add the mixture to the wok and simmer briefly, tossing

the ingredients until the sauce thickens a bit. Serve warm, topped

with a sprinkling of sliced scallions, if desired. Makes 4 servings.

Answer 3

ASIAN NOODLE SOUP  

4 pkgs oriental flavored ramen noodles

8 c. water

4 large carrots, peeled and diced

1 portobello mushroom cap, cleaned and diced

4 stalks celery, diced

1/2 c. sliced green onion

1/3 c. soy sauce

1/4 c. dijon mustard

Place water, 4 flavor packages, carrots, and celery in a pot and bring to a boil. Add noodles and cook until tender.

While noodles are cooking, combine soy sauce and mustard. Add sauce mixture, mushrooms, and onion to cooked noodle mixture.

Ladle into bowls and serve. 4-5 servings

OR

THAI SHRIMP HOT AND SOUR SOUP (TOM

YUM)  

3 c. unseasoned chicken stock

1 c. shrimps shelled and clean

1/2 c. fresh or canned button mushrooms

5 inch. long fresh lemon grass crushed and cut into half

2 to 3 fresh hot chilies crushed

3 tbsp. fresh lemon juice

1 tbsp. fish sauce (available in Asian food store)

1 spring onion cut into small pieces

2 coriander cut up

Shell and clean the shrimps and set aside. In the soup pot boil the stock, add lemon grass and shrimps, mushrooms. Cook for 3 to 4 minutes. Add lemon juice, chilies, fish sauce, spring onion and coriander. Serve immediately.

OR

WONTON SOUP  

FILLING:

1 lb. ground pork

1/4 c. diced shrimp

1 sm. can water chestnuts, drained, finely chopped

1/4 tsp. pepper, ground

1 egg, beaten

2 tbsp. spring onion (chopped)

24 wonton wrappers (can be bought at any Asian food stores)

Mix thoroughly the ingredients for the filling. Wrap a teaspoon of the filling in Wonton wrapper. Set aside.

BROTH:

1/2 chicken

1 tbsp. cooking oil

3 cloves garlic

1 sm. onion sliced lengthwise

1/4 tsp. pepper (ground)

8 c. water

1/2 c. chopped spring onion

Make the broth by boiling the chicken in water until tender (approximately 30-45 minutes). Cool and then flake chicken and set aside. In a saucepan, saute the garlic and onions in hot cooking oil. Add the flaked chicken; simmer for at least 5 minutes.

Pour the mixture into the broth and bring to a boil. Drop the Wontons into the broth; cover and let boil for 15 minutes. Season to taste. Serve hot garnished with chopped spring onions. Serves 6.



JM