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Spicy Pho Soup with Bacon Recipe

Ingredients

  • 6 slices bacon (6 oz/175 g), cut into bite-size pieces
  • 1 carton (900 mL) vegetable broth
  • 1 tbsp (15 mL) minced fresh ginger
  • 1 tbsp (15 mL) soy sauce
  • 1 red or green chili pepper, thinly sliced
  • 1/2 pkg (8 oz/227 g) rice noodles (medium thickness)
  • 1 cup (250 mL) bean sprouts, to serve
  • 1 cup (250 mL) packed fresh basil leaves, to serve
  • 1 cup (250 mL) packed fresh cilantro leaves, to serve
  • 1 lime, sliced in wedges, to serve

Spicy Pho Soup with Bacon Recipe

Directions

  1. In large skillet over medium heat, cook bacon, stirring occasionally, until crispy, about 5 min. Set aside on paper towel-lined plate.
  2. In large saucepan over high heat, mix 4 cups (1 L) water, broth, ginger, soy sauce and chili. Bring to a boil. Add noodles and cook 5 to 6 min., or until al dente.
  3. Divide noodles and broth among four bowls. Top with bacon, bean sprouts, basil and cilantro. Serve with lime wedges.

Quick and Easy Noodle Bowl Recipe

Ingredients

  • 2 boxes  Chicken Broth
  • 1 1/2 tbsp reduced sodium soy sauce
  • 12 coriander seeds
  • 12 cumin seeds
  • 4 whole cloves
  • 3 sprigs mint
  • 2 cinnamon sticks
  • 1 lime wedge, cut into 8 wedges
  • 1/2 lb boneless, skinless chicken breasts
  • 6 oz thin rice noodles (rice vermicelli)
  • 6 oz  matchstick-cut uncooked snow peas (2 cups/500 mL)
  • 1 cup matchstick-cut uncooked carrots

Directions

  1. Combine broth,soy sauce,coriander,cumin,cloves,2 mint sprigs,cinnamon,4 lime wedges and chicken,in large saucepan. Heat to a boil. Reduce heat to low.
  2. Cover and simmer until chicken is fully cooked – about 15 minutes,stirring occasionally. Remove chicken,slice and keep warm.
  3. Strain broth to remove seasoning pieces and return broth to saucepan. Heat to a boil. Cook noodles in broth for 2 minutes,to soften and loosen.
  4. Divide noodles among 4 noodle or soup bowls and top each with portion of chicken and vegetables. Pour hot broth immediately over each bowlful. Garnish with lime wedge and mint leaf.

Recipe tips

  • For a great alternative to chicken,replace it with shrimp or firm tofu. Since shrimp cooks quickly,add it later on in the simmer time so that it will be just cooked at the end of the 15 minute simmer.
  • An equal amount of other fresh,thinly-cut vegetables works well here,too. Be creative and let the season guide you. If using bean sprouts,precook them well.

Spicy Asian Beef & Snow Pea Soup Recipe

Ingredients

  • Vegetable oil cooking spray
  • 1 lb grilling steak
  • 1 cup whole baby carrots, cut into thin strips
  • 4 oz fresh snow peas, cut into thin strips
  • 1 medium onion, cut in half and sliced
  • 3 cloves garlic, minced
  • 1 tbsp minced fresh ginger root
  • 1 box Beef Broth
  • 1 tbsp reduced sodium soy sauce,
  • 1/4 tsp red pepper flakes
  • 2 cups hot cooked jasmine rice or Chinese-style noodles, cooked without salt

Spicy Asian Beef & Snow Pea Soup Recipe

Directions

  1. Spray a 12″ (30 cm) skillet with cooking oil spray. Heat over medium-high heat for 1 minute. Add beef and cook until beef is well browned,stirring often. Remove beef from skillet with slotted spoon.
  2. Add carrots,peas,onion,garlic and ginger to skillet. Cook and stir until vegetables are tender-crisp.
  3. Stir broth,soy sauce,red pepper flakes into skillet. Heat to a boil. Return beef to skillet and reduce heat to low. Cook for 5 minutes.
  4. Spoon 1/3 cup (75 mL) rice into each of 6 serving bowls. Divide soup mixture among bowls.

Recipe tips

For a change of pace from regular rice,give jasmine rice a try. This type of rice,from Thailand,is aromatic and has a unique nut-like flavour.

Pho (Vietnamese Beef Soup) Recipe

Ingedients

  •   4 lb Beef shin with bones or 2 medium oxtails, cut up.
  • 1 md Onion, unpeeled
  • 5 Slices fresh ginger
  • 1 Piece star anise
  • 1 t Salt
  • 2 1/2 tb Chinese fish sauce
  • 1 Bundle medium Chinese vermicelli
  • Boiling water
  • 1/2 lb Leftover cooked sirloin (or beef tenderloin or eye chuck), thinly sliced
  • 3 Scallions, chopped
  • Fresh cilantro sprigs
  • Pepper
  • Fresh chiles, sliced

Directions

  1. Boil beef (with bones) or oxtails in 3 qts cold water. Skim off foam and fat. Cover and simmer for 4 hours.
  2. Broil onion until flesh is soft, turning often. Peel.  Add onion, ginger, anise, salt, and fish sauce to beef broth just before it has finished simmering.
  3. Also just before beef broth finishes simmering, drop  vermicelli into a pot of boiling water. Cook 8 minutes, remove from water, rinse in cold water, and  drain.
  4. Divide vermicelli into three equal portions and place in 3 individual serving bowls.
  5. Divide beef into 3 equal portions and place on top of vermicelli in the bowls. Garnish each bowl with scallions and 2 or 3 fresh cilantro sprigs.
  6. Strain broth, reserving beef and flavorings. Pour one cup broth over contents of each bowl. Sprinkle with pepper and chiles. Serve immediately.
  7. Reserved beef,  flavorings, and extra broth can be eaten separately

Udon Bowl with Veggies Recipe

Ingredients

  • 10 oz udon noodles
  • 8 cups unsalted chicken broth
  • 1 tablespoon low-sodium soy sauce
  • 2 bunches scallions, cut diagonally, white and green parts divided
  • 1 bag (10 oz) frozen organic Chinese-style stirfry vegetable blend
  • 1/4 cup white miso
  • 3 tablespoons water
  • 1 cup chopped Thai basil leaves

Udon Bowl with Veggies Recipe

Directions

    1. Cook udon noodles as directed on package; drain and rinse well under cold water.
    2. Meanwhile, in 4-quart saucepan, heat broth and soy sauce to gentle boil. Add whites of scallions, then frozen stirfry blend. Cook about 3 minutes or until vegetables are cooked through.
    3. In small bowl, beat miso and water with whisk; add to saucepan. Reduce heat to low, and add cooked noodles. Simmer about 3 minutes, just to rewarm noodles. Divide soup among 8 serving bowls; top with basil leaves

    Barley-Beef Soup Recipe

    Ingredients

    • 12ounces beef or lamb stew meat, cut into 1-inch cubes
    • 1tablespoon cooking oil
    • 414 ounce cans lower-sodium beef broth
    • 1cup chopped onion (1 large)
    • 1/2cup chopped celery (1 stalk)
    • 1teaspoon dried oregano or basil, crushed
    • 1/4teaspoon black pepper
    • 2cloves garlic, minced
    • 1bay leaf
    • 1cup frozen mixed vegetables
    • 114 1/2 ounce can diced tomatoes, undrained
    • 1cup 1/2-inch slices peeled parsnip, or 1/2-inch cubes peeled potato
    • 2/3cup quick-cooking barley

    Directions

    1. In a Dutch oven brown meat in hot oil. Stir in broth, onion, celery, oregano, pepper, garlic, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 1 1/2 hours for beef (45 minutes for lamb).
    2. Stir in frozen vegetables, undrained tomatoes, parsnip, and barley. Return to boiling; reduce heat. Simmer, covered, about 15 minutes more or until meat and vegetables are tender. Discard bay leaf.
    3. Makes 8 servings (11 cups)

    SLOW-COOKER DIRECTIONS:

    Substitute regular barley for quick-cooking barley. In a large skillet brown cubed beef in hot oil. Drain off fat. In a 5- or 6-quart slow cooker combine beef and remaining ingredients. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

    10-Minute Shrimp Soup

    Ingredients

    • 3 1/2 cups water
    • 1 package Oriental flavor ramen noodles
    • 1/2 cup green onion – chopped
    • 1 medium carrot — julienne strips
    • 4 1/4 ounces shrimp — rinsed and drained
    • soy sauce — if desired

    Directions

    1. Heat water to boiling in 3 qt saucepan. Add noodles. Cook about 3 minutes,
      stirring occasionally, until noodles are tender. Stir in contents of
      seasoning packet, onions, carrot
      and shrimp; cook until hot. Serve with soy sauce.

    Baked Potato Soup Recipe

    Ingredients

    • 1 med bulb garlic, 1/4 inch cut off top
    • 6 lg baking potatoes — rinsed and pierced
    • 4 1/2  c chicken broth
    • 1/2 tsp freshly ground pepper
    • crumbled cooked turkey bacon – optional
    • shredded lowfat cheddar cheese – optional
    • lowfat sour cream – optional
    • minced scallions – optional

    Directions

    1. Heat oven to 400.  Wrap whole garlic bulb tightly in foil.  Put garlic and potatoes in oven.  Bake garlic 45 minutes or until soft when squeezed.  Remove and let cool.  Continue baking potatoes until tender when pierced, about 15 minutes.
    2. Unwrap garlic and squeeze pulp from bulb into a 4-qt pot.  Peel 3 of the hot potatoes, add to garlic in pot and mash until nearly smooth.  Gradually stir in chicken broth and pepper until blended.  Place over medium heat and cook until hot, stirring occasionally.  Meanwhile, cut remaining potatoes (with skin) in 3/4-inch pieces.  Stir into soup and cook until heated through.  Serve with some or all accompaniments.

    Beer Cheese Soup Recipe

    Ingredients

    • 6 cups milk
    • 2 12-oz. cans beer – divided
    • 40 ounces process cheese spread
    • 1 10-oz. can chicken broth
    • 1 teaspoon Worcestershire sauce
    • 3 dashes hot sauce — or to taste
    • 1/4 cup plus 2 tablespoons cornstarch
    • Garlic/onion croutons — for garnish

    Directions

    1. Combine milk and 2 1/2 beer in large (min. 5-qt.) Dutch oven.  Cook over low heat until thoroughly heated, stirring constantly.  Add cheese spread, broth, Worcestershire sauce, and hot sauce.  Cook over low heat until thoroughly heated, stirring constantly.
    2. In small bowl, combine cornstarch and remaining beer.  Add to cheese mixture; simmer, stirring constantly, until thickened (do not boil).

    Yield:  4 quarts.