ASIAN VEGETABLE SOUP WITH SHRIMP
I was at my local Korean produce market, where they were having a special on their pre-packaged Asian vegetables for green soup ( that's how they labelled it's). Essentially, it was just slivered Savoy cabbage and shredded carrots. I bought a 2-1/2 lb. package on an impulse, and then I had to come up with someone to do with it. Having had a heavy snowfall, I was glad to have this in the fridge and was able to create a delicious and easy soup.
Provided by JackieOhNo
Categories Asian
Time 1h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In large soup pot, melt coconut oil over medium heat. When hot, add leeks, celery and ginger and sauté until they begin to soften. Add red pepper flakes and white pepper; stir.
- Add cabbage, carrots and garlic to soup pot and cook until cabbage wilts down to half its size. Add rice vinegar and soy sauce; cook until this liquid is absorbed.
- Add broth and water; bring to a boil. Reduce heat, cover and simmer for 30 minutes.
- After 30 minutes have elapsed, stir in shrimp. Simmer gently for approximately 5-10 minutes, until shrimp have turned pink. Taste for seasoning and add salt, if desired.
Nutrition Facts : Calories 143.4, Fat 5.3, SaturatedFat 4, Cholesterol 47.8, Sodium 556.6, Carbohydrate 17.6, Fiber 6.3, Sugar 6, Protein 9.5
ASIAN VEGETABLE SOUP
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).
Provided by spatchcock
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Place 1/2 cup of the vegetable stock in a Dutch oven or 3 1/2 - 5 qt saucepan and bring to a boil.
- Add onion, garlic, and gignger; simmer for 3 minutes.
- Stir in remaining stock and soy sauce.
- Cover pot and bring to a gentle boil.
- Add remaining ingredients.
- Test for doneness: noodles should be softened; vegetables should remain crisp/tender.
- Timing - about 8 minutes.
- Top each serving with one of the garnishes.
- 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.
- EGG THREADS:.
- In a small skillet, heat a little margarine.
- When it begins to bubble, add 1 egg beaten with a little cold water.
- Tilt the pan so the yolk mixture coats it in a thin layer, the thinner the better.
- When the egg is lightly cooked, turn it out onto a cutting board.
- Slice it into very thin strips with a sharp knife. (makes about 1/3 cup).
Nutrition Facts : Calories 67.3, Fat 1.8, SaturatedFat 0.4, Sodium 274.1, Carbohydrate 8.5, Fiber 2.4, Sugar 3.5, Protein 5.7
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