JAPANESE NOODLE SOUP
One day I decided I would make a Japanese style meal. So I dug up anything in the kitchen that looked like it could be Japanese or Asian. This soup is the result of my "Japanese" ingredients. I'm really not sure if the ingredients are authentic Japanese ingredients (probably not) but that's as close as I could get. You can substitute vegetable broth for the water and bouillon.
Provided by Le Cuisinier Exquis
Categories Clear Soup
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot mix all the ingredients except the wakame and noodle.
- Cook for approximately 30 minute.
- Add noodles and wakame and cook for an additional 10 minute.
Nutrition Facts : Calories 203.6, Fat 2.6, SaturatedFat 0.4, Cholesterol 0.2, Sodium 1535.2, Carbohydrate 36.2, Fiber 3.8, Sugar 2.8, Protein 9.8
JAPANESE RAMEN NOODLE SOUP
Use chicken, noodles, spinach, sweetcorn and eggs to make this moreish Japanese noodle soup, for when you crave something comforting yet light and wholesome.
Provided by Lina Croft
Categories Dinner, Lunch, Main course, Pasta
Time 40m
Number Of Ingredients 17
Steps:
- Mix 700ml chicken stock, 3 halved garlic cloves, 4 tbsp soy sauce, 1 tsp Worcestershire sauce, a sliced thumb-sized piece of ginger, ½ tsp Chinese five spice, pinch of chilli powder and 300ml water in a stockpot or large saucepan, bring to the boil, then reduce the heat and simmer for 5 mins.
- Taste the stock - add 1 tsp white sugar or a little more soy sauce to make it sweeter or saltier to your liking.
- Cook 375g ramen noodles following the pack instructions, then drain and set aside.
- Slice 400g cooked pork or chicken, fry in 2 tsp sesame oil until just starting to brown, then set aside.
- Divide the noodles between four bowls. Top each with a quarter of the meat, 25g spinach, 1 tbsp sweetcorn and two boiled egg halves each.
- Strain the stock into a clean pan, then bring to the boil once again.
- Divide the stock between the bowls, then sprinkle over 1 shredded nori sheet, sliced spring onions or shallots and a sprinkle of sesame seeds. Allow the spinach to wilt slightly before serving.
Nutrition Facts : Calories 629 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 51 grams protein, Sodium 4.9 milligram of sodium
JAPANESE SOBA NOODLE SOUP
Serve this soup Asian-style. Slurp the noodles from the broth with chopsticks, then use an Asian soup spoon to scoop up what's left. This simple soup comes together in less than 30 minutes.
Yield 6 servings
Number Of Ingredients 12
Steps:
- Break the noodles in half and cook them in a large saucepan according to package directions until al dente, then drain. Rinse briefly with cool water.
- Meanwhile, combine the broth, mushrooms, soy sauce, vinegar, sugar, and ginger in a soup pot. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 10 minutes.
- Stir in the scallions, tofu, spinach, and optional bok choy. Cover and cook until the spinach is wilted but still bright green, about 3 minutes.
- Stir in the noodles. Add about 2 cups water, or enough to give the soup a dense but not overly crowded consistency. Season with pepper and additional soy sauce if needed. Heat through and serve at once.
- Per serving:
- Calories: 196
- Total fat: 3g
- Protein: 10g
- Fiber: 3g
- Carbohydrate: 33g
- Cholesterol: 0mg
- Sodium: 511mg
JAPANESE UDON NOODLE SOUP
Make and share this Japanese Udon Noodle Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Japanese
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cook the udon noodles according to the package directions; drain and set aside.
- In a large saucepan, bring the stock to a boil; decrease heat to medium and add in the ginger and carrots.
- Cook until the carrots are crisp-tender, 1-2 minutes.
- Add in the snow peas and cook until slightly tender but still bright green, about 1 minute.
- Add the mushrooms, cook for 30 minutes, and remove from heat.
- Place the miso on a medium bowl and add a ladleful of hot broth.
- Whisk until the miso is completely dissolved, then stir the mixture back into the soup.
- Do not let the soup come to a boil, or the mixo will lose some of its flavor.
- Taste the soup for saltiness and add soy sauce to taste.
- Stir in the scallions.
- With tongs, place noodles in each soup bowl (allowing 3/4 cup for 6 servings, 1 1/4 cups for 4 servings).
- Ladle in the soup and serve hot.
Nutrition Facts : Calories 515.2, Fat 7.1, SaturatedFat 1.8, Cholesterol 14.4, Sodium 2720, Carbohydrate 86.7, Fiber 5.4, Sugar 10, Protein 24.2
ASIAN NOODLE SOUP
A flavorful Asian-inspired soup with antioxidant-rich veggies. Easy to make and great for freezing. I got the recipe from my local supermarket.
Provided by Mama2boys
Categories Clear Soup
Time 1h
Yield 2 cups per serving, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Combine broth, garlic clove, ginger, and soy sauce in a large stockpot; bring to a simmer.
- Add pork, cover and simmer about 15-20 minutes. Internal temperature of pork: 155°F.
- Remove pork; keep warm. Add carrots and cover, venting slightly; simmer 10 minutes.
- Add bok choy, mushrooms, corn, scallions and cilantro; simmer about 5 minutes until veggies are tender.
- Cook the noodles according to package directions and drain.
- Add chili garlic sauce to soup and season with salt and pepper.
- Discard garlic clove and ginger.
- Thinly slice pork and add on top soup/ noodles in bowl.
Nutrition Facts : Calories 279.1, Fat 5.8, SaturatedFat 1.7, Cholesterol 76.2, Sodium 1083.3, Carbohydrate 27.8, Fiber 2.7, Sugar 3.4, Protein 28.3
TRADITIONAL JAPANESE NOODLE SOUP
This is a tasty recipe I got while searching the web for a simple recipe to use for a demo speech for my Intro to Speech class. My family loves this and were surprised on how tofu can be a really tasty dish! The source is Women.com Networks and Hearst Communications Inc.
Provided by JapGirl
Categories Soy/Tofu
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In nonstick 10-inch skillet over medium-high heat, in hot vegetable oil, cook tofu, green onion, and ginger for 5 minutes or until golden brown.
- In 4-quart saucepan over high heat, heat 8 cups of water to a boil.
- Add soup mix, noodles, carrot, red pepper, lemon peel, crushed red pepper, and tofu mixture.
- Boil for a few minutes. Reduce heat to a low simmer for 8 to 10 minutes.
- Cook until veggies are tender and noodles are loose.
- Then, stir in watercress until it wilts.
- Serve immediately because the noodles will absorb the soup quickly.
Nutrition Facts : Calories 283.5, Fat 5.8, SaturatedFat 0.9, Sodium 1071.5, Carbohydrate 47.7, Fiber 4.3, Sugar 2.6, Protein 10.8
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JAPANESE NOODLE SOUP RECIPE | SAN-J INTERNATIONAL …
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- In an empty medium pot on low-medium heat, add grapeseed oil, diced green onion (just the white parts – save the green for garnish), ginger, garlic, shiitake mushrooms, and tamari. Sauté for a few minutes until fragrant, stirring constantly.
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