Asian Style Big Bowl Soup Recipes

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17 BEST ASIAN SOUPS



17 Best Asian Soups image

These unique, fragrant, and flavorful Asian soup recipes are the perfect antidote if you're tired of the same old stews. From wonton to hot and sour to ramen, you'll love these easy soups.

Provided by insanelygood

Categories     Recipe Roundup     Soup

Number Of Ingredients 17

Wonton Soup
Hot and Sour Soup with Vegetables and Tofu
Miso Soup
Chinese Noodle Soup with Chicken
Thai Chicken and Rice Noodle Soup
Asian Chicken Cabbage Soup
Indian Tomato Soup
Chinese Noodle Soup with Mushrooms
Thai Red curry Vegetable Soup
Ramen Vegetable Soup
Ginger Garlic Noodle Soup with Bok Choy (Bok Choy Soup)
Mulligatawny Soup
Udon Soup
Garam Masala Carrot Soup
Palak Soup
Chinese Black Sesame Soup
Japanese Clear Onion Soup

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep an Asian soup in 30 minutes or less!

Nutrition Facts :

ASIAN-STYLE BIG BOWL SOUP



Asian-Style Big Bowl Soup image

Rice provides a simple addition to a flavorful chicken and vegetable soup that's ready in 35 minutes. Perfect if you love Asian cuisine.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 10

2 cups hot cooked instant rice (cooked as directed on package, omitting margarine and salt)
1 tablespoon sesame oil
1 clove garlic, finely chopped
1/4 cup chopped green onions
3 cans (14 ounces each) fat-free chicken broth with 33% less sodium
1 cup chopped carrots
2 cups chopped cooked chicken breast
1 cup chopped bok choy or spinach
1 can (8 ounces) sliced water chestnuts, drained
1/8 teaspoon pepper

Steps:

  • While rice is cooking, heat oil in 4-quart nonstick Dutch oven over medium-high heat. Cook garlic and onions in oil about 30 seconds or until garlic is golden.
  • Increase heat to high. Add broth and carrots; cover and heat to boiling, stirring occasionally.
  • Reduce heat to medium-low. Stir in remaining ingredients except rice; cover and simmer 10 minutes to blend flavors.
  • To serve, place 1/2 cup cooked rice in each of 4 individual shallow soup plates. Ladle about 2 cups soup into each soup plate.

Nutrition Facts : Calories 350, Carbohydrate 39 g, Cholesterol 55 mg, Fat 1, Fiber 3 g, Protein 30 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 2 g, TransFat 0 g

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