Tag Archives: asian soup

30 minute Broth for Asian Soup

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Need a quick, easy but delicious dinner idea? Here you go – this broth is amazingly flavorful for so few ingredients and can be packed with whatever you have in your fridge.

Sloan took this photo of her own bowl – I love a recipe that allows everybody to fashion their own meal the way they want to eat – a sure fired winner for picky eaters!
  • 6 cups chicken broth (use veg broth if you. are looking for a vegetarian night!)
  • 4 flattened but not minced garlic cloves  – left whole
  • 1 inch piece of ginger, sliced
  • 4 green onion ends, white part only
  • 3 tbsp light soy sauce (or low sodium soy sauce)
  • 1 tbsp sugar 
  • 3 tbsp Shaoxing (chinese cooking wine)
  • 1 tsp sesame oil

This is one of the quickest broth recipes I’ve ever made, and it is absolutely delicious. Ready in only 30 minutes, that gives you enough time to prep all the delightful ingredients you want to complete your lunch or dinner.

Heat a little neutral oil in a deep pot and lightly toast the garlic cloves, ginger slices and white parts of green (spring) onions. As soon as they are lightly roasted, add the broth, soy sauce, sugar, Shaoxing, and sesame oil. Bring to a gentle boil, and then turn down and simmer for 30 minutes. You can do this as early as you like and just keep it warm until you are ready to eat. When ready to serve scoop out the aromatics and you have a lovely clear broth to enjoy with as many fill ins as your bowl can hold.

Serve with: Any or all of the following!

  • Cooked ramen, udon or egg noodles
  • Vegetables (cooked in the broth if you like!)
  • Fresh bean sprouts
  • Cooked wontons
  • shredded chicken
  • cooked seafood

Garnish your bowl with the slivered green onion tops, toasted sesame seeds and cilantro. Serve alongside hot sauce and hoisin sauce if anybody wants to add a bit more punch.

I usually have another pot of boiling water on the go that I first cook the noodles in, then lightly blanch vegetables (bok choy, spinach, bell peppers, zucchini, snap peas). Frozen wontons (purchased or homemade) can also be cooked in this water. I find that if you cook everything in your seasoned broth it dilutes the seasoning and results in a cloudy broth. Both still good, but you may need to adjust seasonings.

Use whatever you like to create your own bowl – we love a combination of lightly cooked and fresh vegetables, as well as plenty of herbs – top it all with peanuts or cashews, sesame seeds and more herbs.
Don’t forget a drizzle of chile oil if you like the heat!

Wonton Soup

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A gloomy April day needs just this kind of soup – so much flavour and just packed with fresh vegetables.  I think the miso is what really bring the flavour bomb.

Wonton Soup 4

Loads of vegetables, a few wontons and the best broth you could wish for.

 

  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 4 cups chicken broth
  • 3 tablespoons low sodium soy sauce
  • 1 tablespoon chili oil
  • 4 ounces shiitake mushrooms
  • 2 baby bok choy
  • 3 green onions, thinly sliced
  • 1 tablespoon yellow miso paste, or more, to taste

FOR THE WONTONS

  • 8 ounces medium shrimp, peeled, deveined and diced
  • 2 cloves garlic, minced
  • 2 green onions, thinly sliced
  • 1 tablespoon oyster sauce
  • 1 tablespoon reduced sodium soy sauce
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon sesame oil
  • 1/2 teaspoon Sriracha, optional
  • 1/4 teaspoon ground black pepper
  • 36 2-inch won ton wrappers

DIRECTIONS:

  • In a large bowl, combine shrimp, garlic, green onions, oyster sauce, soy sauce, ginger, sesame oil, Sriracha and pepper.
  • To assemble the wontons, place wrappers on a work surface. Spoon 1 tablespoon of the shrimp mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal; set aside.
  • Heat 1 tablespoon sesame oil in a large stockpot or Dutch oven over medium heat. Add garlic and ginger, and cook, stirring frequently, until fragrant, about 1-2 minutes.
  • Whisk in chicken broth, soy sauce, mushrooms and 2 cups water.
  • Bring to a boil; reduce heat and simmer until mushrooms have softened, about 10 minutes. Stir in bok choy and green onions. Stir in miso paste until well combined, about 1-2 minutes.
  • Stir in wontons until cooked through, about 2 minutes.
  • Serve immediately.
  • This soup is as flexible as the ingredients in your fridge – I like to prep them and stir fry them separately, which keeps them fresh and bright.

Wonton soup 1

A huge pile of fresh vegetables disappears in a hurry in this delicious broth.

Serve this incredible soup with these crispy scallion pancakes for a total win.

The soup recipe is courtesy of http://www.damndelicious.net and I’d recommend looking at her recipes …. everything I’ve tried has been fantastic.