Best 2 Asian Vegetable Beef Soup Recipes

Indulge in the tantalizing flavors of Asian Vegetable Beef Soup, a culinary masterpiece that seamlessly blends the essence of East and West. This delectable soup boasts a symphony of fresh vegetables, tender beef, and a savory broth that will warm your soul and tantalize your taste buds.

Dive into the culinary journey of this Asian Vegetable Beef Soup, a harmonious blend of flavors and textures. Crisp carrots, crunchy celery, and vibrant green beans dance in a savory broth, accompanied by tender morsels of beef that melt in your mouth. A symphony of Asian-inspired seasonings, including ginger, garlic, and soy sauce, elevates this soup to a new level of culinary artistry, leaving you craving for more.

Whether you're a seasoned chef or a novice in the kitchen, this recipe is carefully crafted to guide you through the process with ease. Detailed instructions and step-by-step photos ensure success, even for beginners.

This versatile recipe offers endless possibilities for customization. Experiment with different vegetables, proteins, and seasonings to create a soup that truly reflects your unique taste preferences. From classic Asian flavors to modern twists, the Asian Vegetable Beef Soup is a culinary canvas waiting to be explored.

So embark on this culinary adventure, gather your ingredients, and let the aromas of this exquisite soup fill your kitchen. Indulge in a bowl of Asian Vegetable Beef Soup, a nourishing and flavorful dish that will transport you to a world of culinary delight.

Let's cook with our recipes!

ASIAN VEGETABLE-BEEF SOUP

Asian Vegetable-Beef Soup image

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

Ingredients

1 pound beef stew meat, cut into 1-inch cubes
1 tablespoon canola oil
2 cups water
1 cup beef broth
1/4 cup sherry or additional beef broth
1/4 cup reduced-sodium soy sauce
6 green onions, chopped
3 tablespoons brown sugar
2 garlic cloves, minced
1 tablespoon minced fresh gingerroot
2 teaspoons sesame oil
1/4 teaspoon cayenne pepper
1-1/2 cups sliced fresh mushrooms
1-1/2 cups julienned carrots
1 cup sliced bok choy
1-1/2 cups uncooked long grain rice
Chive blossoms, optional

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.

QUICK ASIAN BEEF, VEGETABLE & NOODLE SOUP

Quick Asian Beef, Vegetable & Noodle Soup image

This is a flavorful soup that is quick and easy to put together. It is from the Iowa Beef Industry Council. The recipe originally called for using two seasoning packets from the ramen noodles, but we thought it was too strong and salty, I recommend using one to start then adding more to taste.

Provided by CindyMarie

Categories Steak

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 lbs beef round tip steaks, cut 1/4 to 1/8 inch think
2 (3 ounce) packages oriental-flavor instant ramen noodles, broken up
3 (14 ounce) cans beef broth (the ready to serve kind)
3 cups water
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon fresh ginger, minced
1 tablespoon minced garlic clove
1 (16 ounce) package frozen oriental-style vegetables

Steps:

Stack beef steaks; cut lenghtwise in half, then crosswise into 1-inch wide strips. Set aside.
Remove seasoning packets from ramen noodles; set aside.
Combine broth, water, vinegar, soy sauce, ginger, garlic and vegetables in stockpot. Bring to boil.
Stir in noodles. Bring to boil.
Cook and stir for three minutes, then stir in steak slices and contents of 1-2 seasoning packets,
Immediately remove from heat. Cover and let stand for five minutes.

Nutrition Facts : Calories 146.9, Fat 5, SaturatedFat 2.4, Sodium 1668.3, Carbohydrate 19.5, Fiber 0.8, Sugar 0.6, Protein 6

Tips:

For a richer flavor, use beef broth instead of water.
Add a tablespoon of soy sauce or fish sauce for extra umami.
If you like spicy food, add a teaspoon of red pepper flakes or Sriracha sauce.
For a more substantial soup, add some cooked rice or noodles.
Garnish the soup with chopped green onions, cilantro, or basil before serving.

Conclusion:

Asian vegetable beef soup is a delicious and healthy meal that is perfect for a cold winter day. It is also a great way to use up leftover vegetables. With a few simple ingredients and a little bit of time, you can easily make this soup at home. So next time you are looking for a quick and easy meal, give this Asian vegetable beef soup a try. You won't be disappointed!