Sometimes, when we think of oriental soups, we immediately imagine the typical instant noodles that are prepared in the microwave. And, although these may present themselves as a “traditional” format of Asian cuisine, they are not the best exponent.
Therefore, we decided to present you some recipes so that you can enjoy them properly and, above all, with an authentic and delicious taste.
3 recipes for oriental soups
1. Chinese chicken and vegetable soup
- Sunflower oil
- 2 garlic cloves
- ½ onion (20 g)
- 1 tablespoon of celery on a branch (15 g)
- 1/2 leek
- 1 small carrot
- 1/2 chicken breast
- 1 teaspoon of pepper (15 g)
- ½ tablespoon of cilantro (5 g)
- 2 peppers (red and green)
- ¾ cup of Chinese noodles (150 g)
- ½ cup white vinegar (100 ml)
- 1 cup of chicken stock (250 ml)
- ½ cup soy sauce (100 ml)
- 2 cups of water (500 ml)
- First, peel and mash the garlic. Add salt, pepper and cilantro. Then add soy sauce and white vinegar. Marinate for at least two hours.
- Then cut and wash the vegetables into small pieces. Separately, heat with a drizzle of sunflower oil over medium heat.
- Also, saute the carrots, stirring them so they don’t burn . Once they are lightly browned, add the onion and celery. Leave the peppers and leeks last.
- On the other hand, cut the chicken breast in Julienne and place it to saute along with the vegetables. To prevent the ingredients from dehydrating, occasionally add water and soy sauce.
- Once the meat is well cooked, add the chicken stock and the preparation that was made in the first step.
- Finally, add the Chinese noodles and cook for 5 or 6 minutes.
2. Japanese miso soup and noodles
- 1 green onion
- 3 glasses of water (600 ml)
- ¾ cup of tofu (150 g)
- 1 envelope of bonito broth (5 g)
- ¼ cup of rice noodles (25 g)
- 1 teaspoon of miso (5 g)
- 1 teaspoon of wakame seaweed (5 g)
- First, place the wakame seaweed in a bowl of water for 10 minutes to let it hydrate. After 10 minutes, cut into small pieces.
- Then, in a saucepan, bring water to a boil and once it reaches the boiling point, add the bonito broth and let it rest for a few minutes.
- Also, cut the onion into thin slices; do the same with the rice noodles.
- On the other hand, remove the pan from the heat and add the onion along with the pasta.
- Meanwhile, dilute the miso in a pan of water and, once ready, add to the soup.
- Finally, cut the tofu into cubes and add to the soup along with the wakame seaweed . Season with salt and pepper and serve hot.
3. Thai noodle soup
- 1 medium red pepper
- Fresh coriander (to taste)
- 4 cloves of garlic
- ½ cup of noodles (100 g)
- 1 tablespoon of red curry (10 g)
- 1 small piece of ginger
- 2 cups of vegetable broth (400 ml)
- 1 cup of coconut milk (200 ml)
- 1 teaspoon of olive oil (30 g)
- 1 tablespoon of brown sugar (45 g)
- 2 tablespoons of soy sauce (30 ml)
- 1 can of rolled mushrooms (100 g)
- First, wash and cut the pepper into small pieces. Do the same with the ginger and set aside.
- Also, mash the garlic well and add to the sliced mushrooms.
- On the other hand, in a pan impregnated with a little water, fry the garlic, ginger, mushrooms and red pepper over medium heat, stirring. Gradually add the red curry and cook for a few more minutes.
- Also, increase the heat and add the coconut milk and vegetable stock. Mix and then add brown sugar and soy sauce. When it starts to boil, stop stirring and let it cook for approximately 10 to 15 minutes.
- Finally, prepare the pasta as usual and, once ready, place it in the bottom of a bowl. Add the broth on top and garnish with fresh cilantro.
In conclusion, oriental soups are a real delight for the palate and don’t take long. Best of all, although we don’t have each and every ingredient, we have ample scope to introduce others.
For example, if we don’t have chicken, we can add another type of white meat, or even shrimp. The important thing is to keep, as far as possible, the base of condiments so that the broth is good.
So, be encouraged to prepare your own oriental soups at home!