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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.

    Chinese Fried Noodles Recipes

    Ingredients

    • 2 (3 ounce) packages Oriental flavored ramen noodles
    • 3 eggs, beaten
    • vegetable oil
    • 4 green onions, thinly sliced
    • 1 small carrot, peeled and grated
    • 1/2 cup green peas
    • 1/4 cup red bell pepper, minced
    • 2 tablespoons sesame oil
    • soy sauce

    Directions

    1. Boil ramen noodles for 3 minutes, or until softened, without flavor packets. Reserve flavor packets. Drain noodles, and set aside.
    2. Heat 1 tablespoon oil in a small skillet. Scramble eggs in a bowl. Cook and stir in hot oil until firm. Set aside.
    3. In a separate skillet, heat 1 teaspoon of oil over medium heat. Cook and stir green onions in oil for 2 to 3 minutes, or until softened. Transfer to a separate dish, and set aside. Heat another teaspoon of cooking oil in the same skillet. Cook and stir the the carrots, peas, and bell peppers separately in the same manner, setting each aside when done.
    4. Combine 2 tablespoons sesame oil with 1 tablespoon of vegetable oil in a separate skillet or wok. Fry noodles in oil for 3 to 5 minutes over medium heat, turning regularly. Sprinkle soy sauce, sesame oil, and desired amount of reserved ramen seasoning packets over noodles, and toss to coat. Add vegetables, and continue cooking, turning frequently, for another 5 minutes.

    Slow Cooker Beef Pho Recipe

    Ingredients

    • 225 g beef top sirloin grilling steaks very thinly sliced against the grain
    • 1 pkg rice stick noodles (about 1/4 inch/5mm wide), cooked

    Vietnamese Beef Broth:

    • 2 onions (skin-on), halved
    • 3/4 cups chopped fresh ginger (skin-on)
    • 6 cloves garlic smashed
    • 2 cinnamon sticks
    • 4 star anise
    • 1 teaspoon each coriander seeds and black peppercorns
    • 225 kg beef soup bones
    • 1 carrots chopped
    • 1 tablespoon fish sauce
    • 2 strips lime zest
    • 1 1/4 teaspoon salt

    Directions

    1. Arrange onions, ginger and garlic on foil-lined rimmed baking sheet; broil until slightly charred, 5 to 7 minutes. Transfer to slow cooker.
    2. Meanwhile, in small skillet, toast cinnamon sticks, star anise, coriander seeds and peppercorns over medium-high heat, stirring occasionally, until fragrant, about 5 minutes; add to slow cooker along with beef bones, carrot, fish sauce and lime zest. Stir in 10 cups water. Cover and cook on low for 24 hours.
    3. Skim off fat from surface. Strain broth through cheesecloth-lined sieve into large saucepan; discard solids. Skim off any remaining fat. Bring to boil; stir in salt. Divide steak and noodles among serving bowls; spoon hot broth over top.

    Wonton Soup Recipe

    Making this classic Chinese soup is a lot of fun and easier than you might think — it’s the perfect snow-day activity

    Ingredients

    • Wonton Soup RecipeFor the Wontons
    • 225 g (1/2 lb) medium ground pork
    • 115 g (1/4 lb) peeled shrimp, chopped
    • 60 mL (1/4 cup) canned water chestnuts, finely chopped
    • 3 green onions, the white parts finely chopped and the green tops reserved
    • 10 mL (2 teaspoons) soy sauce
    • Salt and pepper
    • 30 wonton wrappers

    For the Soup

    • 1 ½ L litres (6 cups) chicken broth
    • 250 mL (1 cup) water
    • 30 mL (2 tablespoons) fish sauce (nuoc mam)
    • 2 carrots, thinly sliced on the diagonal
    • 250 mL (1 cup) thinly sliced mushrooms

    Directions

    For the Wontons

    1. In a bowl, combine all the ingredients except the wrappers. Season with salt and pepper.
    2. Place 10 ml (2 teaspoons) of the meat and shrimp mixture in the centre of a wrapper. Moisten the outside border with water. Seal by lifting up the wrapper and squeezing the edges together. Transfer to a baking sheet. Stuff the remaining wrappers.

    For the Soup

    1. In a large saucepan, bring the broth, water and fish sauce to a boil. Add the wontons, carrots and mushrooms. Return to a boil, reduce the heat and simmer until the wontons are cooked through, about 6 minutes. Adjust the seasoning.
    2. Meanwhile, thinly slice the green onion tops on the diagonal. Garnish the soup with the sliced onion tops and serve.

    Note:

    1. If you serve the soup the next day, add chicken broth as necessary.
    2. Sometimes called “skins,” wonton wrappers are often available in the produce aisle of supermarkets. Look for them next to egg-roll wrappers and tofu.

    Broccoli Bisque Recipe

    Ingredients

    • 1 1/4 lb Broccoli (fresh), trimmed and cut up (okay to use more)
    • 4 cups Chicken broth
    • 1 medium onion
    • 2 tablespoons of  Butter
    • 1 teaspoon of Salt
    • 2 teaspoons of Curry powder (or less)
    • 1 dash of Pepper
    • 2 tablespoons of Lime juice
    • 8 Lemon slices, (optional)
    • 1/2 cups of Sour cream
    • 1 tablespoons of chives, snipped

    Directions

    1. Place the cut broccoli in a large saucepan along with the broth, onion, butter, salt, curry powder and pepper.  Bring to a boil.  Reduce heat and simmer, covered, for 8 to 12 minutes or until broccoli is just tender.
    2. Place about 1 1/2 to 2 cups of the mixture at a time into a blender container. Cover and blend until  smooth. Pour into bowl or another large pan.  Repeat with remaining mixture.
    3. Stir in the lime juice.
    4. Once ladled out, you can garnish with a thin slice of lemon, a small dollop or sour cream, and a sprinkling of chives.

    10 Minute Shrimp Soup Recipe

    Another quick and easy meal.  Perfect for cold and hectic winter lunches.

    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.
    2. Stir in contents of seasoning packet, onions, carrot and shrimp; cook until hot. Serve with soy sauce.