Five amazing oriental soups

Oriental soups
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If you like trying new flavors you’ll love these five amazing Oriental soups. We just finished Easter, which usually prepare traditional dishes of these dates and, with the arrival of spring, it’s time to start introducing new options in our menus.

The soups are the forgotten of the oriental cuisine, as there are other more familiar dishes that represent it. Encourage one to seek the necessary ingredients to cook these five proposals and I assure you shall not leave disappointed.

1. Chinese soup with chicken and vegetables

Ingredients for 4-5 people: 150 g of Chinese noodles, 1 breast big chicken, 1 sweet red pepper, 1 green pepper Italian type, 1/2 onion, 1/2 leek (including its green part), 1 sprig of celery 2-3 garlic cloves, 1 large carrot, a tablespoon rasa of Sichuan pepper (if you have not Put 1 teaspoon pepper), half a tablespoon of coriander, half a cup of white vinegar, half a glass of soy sauce, 250 ml of chicken stock, 500 ml of water and sunflower oil.

Preparation: The first things we will let marinate dressing, garlic with a pinch of salt so that we are not wring, coriander and pepper. A well managed time, we’ll take part of soy and vinegar and let marinate a couple of hours. After this time, we wash and set out the vegetables as you see small pieces that can be spoonable. Sauté carrot in a little sunflower oil and high heat, which is a minute and a half, stirring occasionally, reserve. Now the onion and celery, high heat for 30 seconds, if you need a little more oil, add. We reserve along with the carrot. Now peppers, 45 seconds reserve. Finally we go with the leek, the same but 20-30 seconds. Aside the wok from heat and let the chicken fillet making long canes. Then cut them into small pieces more, but now sauté well. Sauté 1 minute and a half over high heat, you can take a pinch of salt, reserve. Here vegetables and chicken pieces with scissors and reserved. About the juices that have come loose and vegetables and meat, pour the chicken stock, water and other vinegar and soy. Juice also well cast, and taste the salt, you can take more soy. Then we will take the dough. When softened, vegetables let cook 6 minutes. If you use spaghetti cook them well before, and then add the vegetables. The last chicken, toss and turn. Uncooked more serve immediately. If spare, drain the broth in a Tupperware glass, and let it dry until it is consumed, of course then turn away to integrate heating only the broth.

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2. Soup broth with shiitake dashi and seafood

Ingredients: 1 liter of water, a piece of kombu seaweed about 25 g, 1 tablespoon Katsuobushi (about 30 g), 2 shiitake mushrooms, a splash of soy, 600 ml of dashi broth 12 prawns, 3 small squid, 1 piece of green pepper and one red pepper, Chinese noodles.

Preparation: To prepare the dashi broth, put the water to boil. Clean with a damp cloth to remove the kombu seaweed its fine white powder and put it on the fire, watching from reaching a boil. Also add the shiitake mushrooms. We keep for about ten minutes without the broth boil and remove from heat. Add a dash of soy and tried. Strain impurities. We put the pan with the broth with the heat to low and add the flakes of dried bonito katsuobushi, leaving cook while floating. When they go to the bottom, our dashi broth Ichiban is ready for use. To make the soup, sauteed much chopped vegetables in a wok until they are crunchy texture. Add the chopped squid and shrimp saute the whole. Once they are cooked stumbles add the dashi broth. When the broth begins to boil, add the noodles without breaking with tweezers or chopsticks. While using very fine vermicelli they are ready in a minute. We serve very hot oriental soup in bowls.

3. Miso soup with tofu and rice noodles

Ingredients for 4 people: 600 ml. of water, two tablespoons miso dessert, 5 g.wakame seaweed, a thin young garlic chive or an envelope of dashi-no-moto, 150 gr. tofu, 40 gr. rice noodle.

Preparation: Hydrate the wakame for ten minutes in a bowl with water. When hydrated, cut it into square pieces. Boil the water next to the dashi-no-moto, remove from heat and add the onion cut into thin rings and rice noodles. Dilute the miso in a saucepan of cooking water and let adding to the soup, trying to give the point of taste to taste. Cut the tofu into squares and incorporate into the soup along with wakame seaweed. We serve the time.

4. Thai red curry soup

Ingredients: 1 die ginger about 2 cm, 2 tablespoons olive oil 1 red pepper cut into squares about 2 cm small, 1 cup sliced ​​mushrooms, 4 cloves garlic, minced tots, 1 tablespoon paste red curry, 4 cups vegetable broth, 1 can of coconut milk, 1 tablespoon sugar, 2 tablespoons soy sauce, fresh coriander and 100 g of cooked noodles.

Preparation: We put a pot over medium heat and heat up the two tablespoons of oil and fry the garlic, ginger, mushrooms and red pepper 3 or 4 minutes. Add the red curry paste and cook another minute until unraveling. Add the coconut milk, vegetable broth, sugar and soy sauce, bring to boil and let boil for 15 minutes. To serve we cover the bottom of a bowl with a handful of noodles (you can do with rice if you like more) and fill the bowl with the broth. Decorate with fresh coriander leaves.

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5. Prawn laksa soup

Ingredients: ½ tablespoon of vegetable oil, 400 ml coconut milk, 2 tablespoons lemon juice, 500 ml chicken stock, ½ teaspoon brown sugar, ½ teaspoon fish sauce, 250 g of nooddles, 500 g raw shrimp, 80 g of soy, salt, pepper.

Ingredients for Laska paste: 1 teaspoon ground coriander, 1 teaspoon ground cumin, 1 teaspoon turmeric, ½ chopped onion, 40 ml coconut milk, ½ tablespoon chopped fresh ginger, 2 cloves of crushed garlic and 15 g of lemongrass (lemongrass) chopped into pieces.

Preparation: Start making the laksa paste, grinding all the ingredients until a smooth texture. Laksa Bake pasta with a little oil in a pan for a minute. Add the coconut milk, chicken broth, lemon, sugar and fish sauce. Boil for 20 minutes over medium heat. Now cook the noddles in water for 3 minutes, rinse them with cold water and make sure they do not stick. After 20 minutes, add the prawns (peeled) and leave a few minutes until ready. Add soy and pepper. To serve, put the noddles in a bowl and pour the soup and shrimp. Finally, garnish with parsley or fresh coriander.

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