Embark on a culinary journey to the Orient with this delectable Asian Beef and Mushroom Soup with Rice, a harmonious blend of savory and umami flavors. This hearty soup features tender beef slices, an assortment of mushrooms, and a medley of aromatic spices, all simmered in a rich broth that bursts with flavor. Accompanied by fluffy rice, this comforting dish promises a satisfying and authentic Asian dining experience.
In addition to the main recipe, this article offers a diverse collection of Asian-inspired culinary creations. Delight your palate with the tantalizing Thai Coconut Chicken Soup, a symphony of creamy coconut milk, fragrant lemongrass, and succulent chicken. For a vegetarian twist, try the hearty and flavorful Asian Vegetable Soup, brimming with an abundance of fresh vegetables, tofu, and a savory broth.
If you're craving a quick and easy meal, the Asian Noodle Soup with Vegetables is your perfect choice. This speedy recipe combines tender noodles, an assortment of vegetables, and a flavorful broth in a single bowl. And for those who love a bit of heat, the Spicy Asian Beef Noodle Soup promises a fiery kick with its bold blend of spices and tender beef.
With its detailed instructions and helpful tips, this article ensures that you'll effortlessly create these delectable Asian soups at home. So, gather your ingredients, let your taste buds wander, and prepare to indulge in a culinary adventure that will transport you to the vibrant streets of Asia.
BEEF AND MUSHROOM STIR-FRY RICE PLATE
Beef and Mushroom Stir-Fry is a quick and easy dish that will have you thinking of your mom's cooking, or your favorite Chinese restaurant's effortless rice plate lunch.
Provided by Bill
Categories Beef
Time 30m
Number Of Ingredients 21
Steps:
- Combine 12 ounces of sliced beef, 1 tablespoon water, 1 teaspoon cornstarch, 1 teaspoon oil, 2 teaspoons oyster sauce, and ¼ teaspoon baking soda (if using). Mix all of the ingredients into the beef. Set aside for 10 minutes.
- Combine warmed beef stock or water with 2 tablespoons soy sauce, 1 teaspoon dark soy sauce, 2 tablespoons oyster sauce, ½ teaspoon sesame oil, ½ teaspoon salt, ¼ teaspoon sugar and 1/8 teaspoon ground white pepper. Use pure beef stock only. Many are made with celery, tomato, and carrot, which will make this stir-fry taste like beef stew! If you can't find a purer stock, use water and/or a beef bullion cube. Just remember to adjust the seasoning accordingly, as they can be salty. You can add more water and cornstarch slurry to offset this effect.
- Heat your carbon steel wok until it's just smoking. Spread 2 tablespoons oil around the perimeter, and add the beef.
- Use your wok spatula to spread the beef out, and sear for 30 seconds. Stir-fry the beef for another 30 seconds until it's 80% done, and transfer the beef back to the bowl.
- Without washing the wok, turn the heat back on to medium. Add 1 tablespoon of oil to the wok, and immediately add the ginger, white portion of the scallions and garlic. Stir-fry for 15 seconds, and add the mushrooms.
- Next spread 1½ tablespoons of Shaoxing wine around the perimeter of the wok to deglaze, and stir-fry everything for 20 seconds.
- Add the stock and sauces to the wok, and bring to a simmer, stirring occasionally to deglaze the wok and heat the sauce. Once the mixture starts to simmer, add the beef and any juices from the bowl along with the rest of the scallions. Stir-fry everything to combine.
- Immediately stir up your cornstarch slurry (the water and cornstarch has likely separated by now). Slowly drizzle about two thirds of the slurry into the sauce while stirring.
- Within 10 seconds, you should see the sauce thicken. Add more cornstarch slurry if you like your sauce thicker, or add more stock or water if the sauce is too thick. (Remember your sauce will thicken slightly as it cools.) Either way, move quickly during this step so you don't overcook your beef. Turn the heat off as soon as the sauce is to your desired consistency.
- At this point, if you like a little extra richness and the combination of soy sauce and butter, stir in a tablespoon of butter just before plating the dish!
- To serve, spoon cooked white rice onto a plate and immediately serve your beef and mushroom stir-fry poured over the top.
Nutrition Facts : Calories 219 kcal, Carbohydrate 14 g, Protein 24 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 51 mg, Sodium 981 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
ASIAN-THEMED BEEF AND RICE NOODLE SOUP
A wonderful soup for using up leftover steak with a kick of ginger. Try not to eat the entire pot before anyone else shows up for dinner!
Provided by Islandartist
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 35m
Yield 4
Number Of Ingredients 16
Steps:
- Heat oil in a stock pot over medium heat and cook and stir steak until it begins to brown, about 2 minutes; season with onion powder and garlic powder. Stir chopped onion into steak mixture; cook and stir until onion is translucent, about 3 minutes.
- Stir beef broth, brown sugar, soy sauce, ginger, and sriracha sauce into beef mixture; bring to a rolling boil. Reduce mixture to a simmer, and stir in rice noodles, carrots, cabbage, green bell pepper, red bell pepper, and celery; cover and simmer on low, stirring occasionally, until rice noodles are tender, about 8 minutes.
Nutrition Facts : Calories 386.1 calories, Carbohydrate 69.2 g, Cholesterol 22.5 mg, Fat 5 g, Fiber 3.4 g, Protein 14.7 g, SaturatedFat 1.6 g, Sodium 1403.3 mg, Sugar 17.5 g
ASIAN VEGETABLE-BEEF SOUP
My husband is Korean American, and I enjoy working Asian flavors into our menus. This tasty soup was something I put together one night with what we had in our fridge. Everyone loved it! -Mollie Lee, Eugene, Oregon
Provided by Taste of Home
Categories Lunch
Time 2h15m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a large saucepan, brown meat in oil on all sides; drain. Add the water, broth, sherry, soy sauce, onions, brown sugar, garlic, ginger, sesame oil and cayenne. Bring to a boil. Reduce heat; cover and simmer for 1 hour., Stir in the mushrooms, carrots and bok choy; cover and simmer 20-30 minutes longer or until vegetables are tender. Meanwhile, cook rice according to package directions. , Divide rice among 6 soup bowls, 3/4 cup in each; top each with 1 cup soup. Garnish with chive blossoms if desired.
Nutrition Facts : Calories 379 calories, Fat 10g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 621mg sodium, Carbohydrate 50g carbohydrate (9g sugars, Fiber 2g fiber), Protein 20g protein.
GROUND BEEF CHINESE CASSEROLE
Like grandma used to make! Serve over or beside a bed of rice.
Provided by mike_noodles
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 1h30m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Stir beef, mushroom soup, celery soup, water chestnuts, celery, water, Monterey Jack cheese, almonds, mushrooms, soy sauce, and black pepper together in the prepared baking dish. Cover dish with aluminum foil.
- Bake in preheated oven for 45 minutes. Remove aluminum foil and sprinkle chow mein noodles over the top of the casserole. Continue baking until the casserole browns around the edges, about 30 minutes more.
Nutrition Facts : Calories 487.7 calories, Carbohydrate 29 g, Cholesterol 66.5 mg, Fat 31.1 g, Fiber 4 g, Protein 23.7 g, SaturatedFat 10.7 g, Sodium 1368.2 mg, Sugar 3 g
JAPANESE BEEF AND RICE SOUP
When the chef Marco Canora was told to cut back on coffee, soda, wine and beer for health reasons, he found himself sipping cups of broth from the stockpots at his restaurant, Hearth, instead. Soon he had designed an entire system of healthful eating (and drinking) around the stuff. This soup, wintry but light, is a satisfying example. At Brodo, a takeout window that he opened in 2013, a to-go cup of broth can be customized in as many ways as an espresso at Starbucks - with ginger juice, mushroom tea and other aromatics and add-ons. This is easy to pull off at home, too.
Provided by Julia Moskin
Categories dinner, easy, lunch, quick, snack, soups and stews, appetizer
Time 10m
Yield About 8 cups
Number Of Ingredients 9
Steps:
- Bring broth to a boil over high heat. Stir in meat, ginger, shiitakes, rice, nori, tamari and lemon juice; cook 2 minutes. Stir in scallions. Ladle into bowls and serve.
Nutrition Facts : @context http, Calories 192, UnsaturatedFat 7 grams, Carbohydrate 8 grams, Fat 15 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 6 grams, Sodium 307 milligrams, Sugar 1 gram
CHINESE BEEF CASSEROLE
Crispy chow mein noodles top this twist on chop suey that's sure to be a family favorite. Willie DeWaard - Coralville, IA
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, cook the beef, onion and celery over medium heat until meat is no longer pink, breaking it into crumbles; drain. Stir in the soup, bean sprouts, soy sauce and pepper. Bring to a boil. Pour into a greased 13x9-in. or 3-qt. baking dish. Stir in rice and water chestnuts., Cover and bake at 350° for 30 minutes. Uncover; stir in peas and sprinkle with noodles. Bake until heated through, 15-20 minutes longer.
Nutrition Facts : Calories 461 calories, Fat 18g fat (7g saturated fat), Cholesterol 59mg cholesterol, Sodium 1233mg sodium, Carbohydrate 44g carbohydrate (4g sugars, Fiber 5g fiber), Protein 28g protein.
CHICKEN WILD RICE SOUP
I'm originally from Minnesota, where wild rice grows in abundance and is very popular in recipes. This creamy chicken and wild rice soup has been part of our Christmas Eve menu for years. To save time, I cook the chicken and wild rice and cut up the vegetables the day before. -Virginia Montmarquet, Riverside, California
Provided by Taste of Home
Time 1h
Yield 14 servings (3-1/2 quarts).
Number Of Ingredients 15
Steps:
- In a large saucepan, combine the first 9 ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., In Dutch oven, melt butter; stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Whisk in soup and wine. Add rice and chicken; heat through.
Nutrition Facts : Calories 154 calories, Fat 6g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 807mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 2g fiber), Protein 10g protein.
ASIAN BEEF AND MUSHROOM SOUP WITH RICE
Try this savoury soup from Uncle Ben's to not only heat your family up on a cold winter's night, but also to help you bring in the Chinese New Year with good fortune.
Provided by Mary Jenny
Categories Rice
Time 30m
Yield 4 , 4 serving(s)
Number Of Ingredients 10
Steps:
- Prepare rice according to package directions.
- Meanwhile, in large saucepan, bring broth, soy sauce, ginger, sesame oil and garlic to boil. Add mushrooms and snow peas. Reduce heat and simmer for 5 minutes or until snow peas are tender-crisp. Add beef and cook for 2 minutes. Divide rice among 4 bowls; ladle soup over rice. Top with hot sauce if using.
- For more Chinese New Year recipes, or to learn more about how you can win good fortune this year visit www.EasyFortune2016.ca.
Nutrition Facts : Calories 167.3, Fat 1.5, SaturatedFat 0.2, Sodium 505.7, Carbohydrate 33.2, Fiber 1.6, Sugar 1.7, Protein 4.9
Tips:
- Use a variety of mushrooms. This will give your soup a more complex flavor. Some good options include shiitake, oyster, and cremini mushrooms.
- Don't overcrowd the pot. If you add too many ingredients to the pot, it will take longer for the soup to cook and the flavors will not be as well-developed.
- Simmer the soup for at least 30 minutes. This will allow the flavors to meld and develop.
- Serve the soup with rice or noodles. This will help to make the soup more filling and satisfying.
- Garnish the soup with fresh herbs or vegetables. This will add a touch of color and flavor to the soup.
Conclusion:
This Asian beef and mushroom soup is a delicious and easy-to-make soup that is perfect for a cold winter day. It is packed with flavor and is sure to please the whole family. So next time you are looking for a quick and easy meal, give this soup a try.
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