Oriental Vegetable Noodle Soup Food

VEGETABLE NOODLE SOUP

Steps:

• Heat the olive oil in a medium saucepan over medium heat; add all the vegetables, garlic and onion. Season with the salt, and cook until tender, about 6 minutes. Add the pasta and cook until slightly toasted and golden, about 2 minutes. Add broth, and bring to a boil over high heat. Cook, covered, until pasta is just tender, about 8 minutes.
• Stir in whatever herb suits you (or your young eater) and lemon juice. Season with pepper and additional salt, to taste. Fill thermos, pack in a lunch sack with crackers and cheese sticks and send off to school.

VEGETABLE NOODLE SOUP

Steps:

• Heat up around 1 tablespoon of cooking oil in a deep pot and fry garlic until aroma over slow fire.
• Add shredded shiitake mushrooms, carrots, bamboo shoots and cabbage. Shortly fried until slightly softened. Add 2L water, bring to a boiling. Add light soy sauce and sugar. Simmer for 20 minutes over slowest fire.
• Season with salt and drizzle some sesame oil.
• In another pot with enough water, cook the fresh noodles for 2-3 minutes. Place around 1 and 1/2 cups of vegetable noodle stock in and then place the noodles in.
• Serve with chopped scallion.

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.

CHINESE CHICKEN VEGETABLE SOUP

Steps:

• Heat the vegetable oil in a large Dutch oven or soup pot over medium-high heat, and cook and stir the chicken thigh and breast meat until the chicken is no longer pink inside, about 3 minutes. When the chicken is cooked, stir in the water, chicken bouillon cube, garlic, ginger, soy sauce, and sesame oil. Bring the soup to a boil, and reduce heat to a simmer.
• Stir in the baby corn, water chestnuts, carrots, broccoli florets, napa cabbage, red bell pepper, green onions, celery, zucchini, and snow peas, and simmer until the carrots start to softened, and the broccoli and snow peas turn bright green, 1 to 2 minutes. Mix in the mushrooms, and simmer for 5 more minutes.

ASIAN VEGETABLE SOUP

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).

ASIAN-INSPIRED VEGETABLE NOODLE BOWL

Steps:

• Bring a large pot of water to a boil. Add noodles; cook until tender yet still firm to the bite, 1 to 2 minutes. Drain and divide among 4 large soup bowls.
• Combine vegetable stock, soy sauce, ginger, chile sauce, and garlic in a saucepan over medium heat; bring to a gentle simmer. Simmer until fragrant, about 5 minutes.
• Squeeze spinach to drain out excess moisture; coarsely chop. Add to stock with soybeans and red bell pepper; cook until heated through, about 1 minute. Ladle over noodles.

ASIAN VEGETABLE SOUP WITH NOODLES

Steps:

• In a large saucepan, heat vegetable oil over moderately low heat; add scallions, garlic, and ginger and cook, stirring occasionally until fragrant (about 1 min).
• Add soy sauce, red pepper flades, water, and broth and bring to a boil.
• Add carrots and simmer for 5 minute.
• Stir in cabbage and salt and simmer for 5 minute.
• Add bod choy and lemon zest and simmer until bok choy starts to soften, about 5 minute.
• Stir in lemon zest.
• Meanwhile, in large pot of boiling salted water, cook vermicelli until just done, about 9 min; drain.
• Return noodles to the pot and toss with the sesame oil.
• Put some noodle in each of 4 bowls and ladle soup over the noodles.