Ingredientes para Asian Vegetable Soup
- 4 1/2 cups vegetable stock
- 1/2 cup chopped onion
- 2 cloves minced garlic
- 1 tablespoon grated gingerroot
- 2 tablespoons soy sauce
- as desired from 2 cups mixed vegetables
- as desired from 2 cups mixed vegetables
- as desired from 2 cups mixed vegetables
- as desired from 2 cups mixed vegetables
- as desired from 2 cups mixed vegetables
- as desired from 2 cups mixed vegetables
- 1 cup buckwheat noodles
- as desired from 2 cups mixed vegetables
- as desired from 2 cups mixed vegetables
- as desired from 2 cups mixed vegetables
- 1/4 cup chopped scallions
- as desired from 2 cups mixed vegetables
- Toasted Sesame Seeds
- Lettuce
- 1 egg (optional)
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Cómo preparar Asian Vegetable Soup
- Heat 1/2 cup vegetable broth in a Dutch oven or large pot over medium-high heat. Bring to a boil.
- Add 1/2 cup chopped onion, 2 cloves minced garlic, and 1 tablespoon grated ginger. Sauté for 3 minutes until fragrant.
- Pour in 4 cups vegetable broth and 2 tablespoons soy sauce. Stir well to combine.
- Bring the mixture to a gentle boil, then reduce heat to low.
- Add 1 cup of your choice of noodles (buckwheat noodles recommended) and 2 cups of your favorite mixed vegetables (see suggestions below).
- Cover and simmer for 8-10 minutes, or until the noodles are tender and the vegetables are crisp-tender. Adjust cooking time based on your noodle and vegetable choice.
- Stir in 1/4 cup chopped green onions for garnish.
- Optional: Prepare egg threads (see detailed instructions below). Garnish each bowl with egg threads.
- Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
14g
Fat
1g
Carbs
2g
