ASIAN-STYLE BIG BOWL SOUP
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
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
ASIAN CHICKEN NOODLE SOUP
Steps:
- Mix soy sauce, mirin, 1 teaspoon of the sesame oil, garlic, ginger, sugar, vinegar, and chile paste in a small bowl.
- Heat the broth in a medium saucepan. Add the soy sauce mixture, the chicken, and the vegetables and bring to a boil. Simmer for two minutes or until chicken is cooked through. Add the remaining 1 teaspoon sesame oil. Taste and adjust seasonings.
- Pour over prepared Chinese noodles. Garnish with cilantro and scallions.
BIG-BOWL ASIAN CHICKEN SOUP
Steps:
- 1. In small bowl, stir together chicken and soy sauce. Cut mushrooms in half or, if large, into quarters. 2. Heat oil in large saucepan over medium-high heat until hot. Add chicken mixture, mushrooms, garlic and crushed red pepper; cook 2 minutes, stirring constantly. Add broth and vinegar; bring to a boil. Reduce heat to medium-low; simmer, uncovered, 2 minutes or until chicken is no longer pink. 3. In another small bowl, stir together water and cornstarch; add to soup. Cook 1 minute or until soup has thickened slightly, stirring constantly. Stir in cabbage and cilantro; cook 2 minutes. TIP *Dark sesame oil is made from toasted sesame seeds. It has a rich, nutty sesame flavor. Look for it in the Asian section of the grocery store.
SPEEDY ASIAN SOUP RECIPE
Combine chopped cooked chicken, stir-fry veggies & brown rice for this Asian soup recipe. Our Speedy Asian Soup Recipe is ready in less than 20 minutes!
Provided by My Food and Family
Categories Home
Time 17m
Yield Makes 4 servings, 1-3/4 cups each.
Number Of Ingredients 5
Steps:
- Combine 1/4 cup rice, 1 Tbsp. dressing and 1/2 tsp. soy sauce in each of 4 microwaveable soup bowls.
- Add 1/2 cup of each of the remaining ingredients to each bowl; stir. Cover with waxed paper.
- Microwave on HIGH 5 to 7 min. or until heated through. Let stand 5 min. before serving.
Nutrition Facts : Calories 280, Fat 9 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 60 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 24 g
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