Asian Vegetable Broth Recipes

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ASIAN VEGETABLE BROTH



Asian Vegetable Broth image

Delicious, hearty broth which can be used to make Asian flavored soups, noodles, stir fry, etc. I created this broth after a shopping day at the international food markets in our city.

Provided by Mama Cee Jay

Categories     Stocks

Time 40m

Yield 12 serving(s)

Number Of Ingredients 11

1 medium onion, chopped
6 tablespoons fresh chives, chopped
2 carrots, chopped
2 celery ribs, chopped
5 garlic cloves, peeled and halved
1 sweet red pepper, chopped
4 tablespoons fresh ginger, peeled and chopped
5 baby bok choy, also called shangai tips, halved
2 stalks lemongrass, outer leaves removed, chopped
1 teaspoon fresh coarse ground black pepper
1 tablespoon kosher salt

Steps:

  • Thoroughly wash and prepare vegetables and place into large stockpot.
  • Add pepper and salt and cover with cold water.
  • Cover pot and bring to boil. Reduce heat to medium low and simmer uncovered for 20-30 minutes.
  • Allow broth to cool before straining and removing cooked vegetables.
  • Use broth as desired in other Asian inspired recipes.

Nutrition Facts : Calories 18.5, Fat 0.1, Sodium 605.9, Carbohydrate 4, Fiber 1.1, Sugar 1.7, Protein 0.8

ASIAN VEGETABLE-BEEF SOUP



Asian Vegetable-Beef Soup image

My husband is Korean American, and I enjoy working Asian flavors into our menus. This tasty soup was something I put together one night with what we had in our fridge. Everyone loved it! -Mollie Lee, Eugene, Oregon

Provided by Taste of Home

Categories     Lunch

Time 2h15m

Yield 6 servings.

Number Of Ingredients 17

1 pound beef stew meat, cut into 1-inch cubes
1 tablespoon canola oil
2 cups water
1 cup beef broth
1/4 cup sherry or additional beef broth
1/4 cup reduced-sodium soy sauce
6 green onions, chopped
3 tablespoons brown sugar
2 garlic cloves, minced
1 tablespoon minced fresh gingerroot
2 teaspoons sesame oil
1/4 teaspoon cayenne pepper
1-1/2 cups sliced fresh mushrooms
1-1/2 cups julienned carrots
1 cup sliced bok choy
1-1/2 cups uncooked long grain rice
Chive blossoms, optional

Steps:

  • In a large saucepan, brown meat in oil on all sides; drain. Add the water, broth, sherry, soy sauce, onions, brown sugar, garlic, ginger, sesame oil and cayenne. Bring to a boil. Reduce heat; cover and simmer for 1 hour., Stir in the mushrooms, carrots and bok choy; cover and simmer 20-30 minutes longer or until vegetables are tender. Meanwhile, cook rice according to package directions. , Divide rice among 6 soup bowls, 3/4 cup in each; top each with 1 cup soup. Garnish with chive blossoms if desired.

Nutrition Facts : Calories 379 calories, Fat 10g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 621mg sodium, Carbohydrate 50g carbohydrate (9g sugars, Fiber 2g fiber), Protein 20g protein.

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