Asian Soup Recipe
This Asian soup recipe is chock-full of delicious nutritious veggies and really packs a punch with the flavour and spice. I make it in batches and then freeze it. It’s perfect for a low calorie lunch, but would also be a great starter for any Asian inspired dinner party, as it’s not too heavy.
I love the fact that it has so many delicious vegetables, who doesn’t love shitake mushrooms, baby corn and mange tout? Couple that with the flavours of ginger and chilli and you have a really tasty and nutritious soup.
1000ml of vegetable stock
150g – 200g bok choy
150g – 200g Chinese cabbage
1 tsp of lazy ginger
8 shikake mushrooms
1 bunch of salad onions
Small can of water chesnuts
1 red pepper
3 tsp of lazy garlic
1 tsp of lazy chillies
100g mange tout
150g bean sprouts
2 tbsp of soy sauce
Slice the bok choy, mushrooms, mange tout and Chinese cabbage into bite size pieces.
Chop the pepper julienne style.
Slice the salad onions into small discs.
Add all of the ingredients, except the mange tout, beansprouts and soy sauce into a large pan and bring to the boil.
Allow to simmer for about 10 minutes and then add in the mange tout, beansprouts and soy sauce. Simmer for another 5 minutes and then serve. This is a really quick and easy Asian soup recipe.
Serve immediately, or allow to cool and then freeze into 4 individual portions. This soup can easily be reheated in the microwave, for a quick and easy weekday lunch, although the veggies won’t be as crunchy. I tried this one out on work colleagues and they loved it. It had a lot of flavour and a nice chilli kick.
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