Asian Diet Soup
By Sue Lau | Palatable Pastime
Welcome to 2017 and #SoupWeek!
I am happy to be hosting this week while I and a few fellow bloggers post some soup recipes. It is a small group to be sure, since we got together on this a bit late in the game and didn’t have much time to prepare. But. We still came up with a few for each day so I hope you stick with us each day for the new recipes.
For my first offering, I have a casual sort of Asian soup (it’s not really based on any traditional recipe) that I like to eat when I am slimming. It has many veggies, a little protein/meat for flavor (shrimp) and the shirataki noodles really give it some substance, while the fermented seasonings (kimchi and doenjang) round out the flavor. And the shirataki (as well as those edamame) also boosts the protein so you don’t have to worry about it not having much meat or seafood.
This is a soup you can really vary and play with according to what veggies you have in your fridge at the time. It’s the kind of thing I like to put together on the fly and keep in a tub in the fridge for light lunches and if I need a cup to hold me through the 3 o’clock slump when carbs generally fail you (and you find yourself reaching for things that won’t help your diet). But it is not something I condone eating exclusively, as it doesn’t form a complete diet for day to day. Consult your dietitian for that. This is just a light meal.
Be sure to check back with me tomorrow when I post my recipe for Vegetable Beef Soup. On Wednesday I have a duo of recipes: Popcorn Cornbread for #FoodieExtravaganza for the monthly theme of Popcorn, And for #SoupWeek I have a recipe I have long been known for but not yet brought to the blog: Cheat ‘n’ Eat Vietnamese Noodle Soup which I posted to the internet some 15 years ago. Has it really been that long? I guess it’s about time I posted a photo for it. But *not* at the place “which must not be named”…
I hope to see you both days!
Asian Diet Soup
- 8 ounces tofu shirataki noodles
- 1 teaspoon peanut oil
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrot
- 4 ounces chopped white mushrooms
- 6 ounces baby bok choy, chopped
- 1/2 cup shelled edamame soybeans
- 1/2 cup julienned bamboo shoots
- 1/2 cup chopped kimchi
- 3 tablespoons fermented soybean paste (doenjang)
- 2 teaspoons chopped garlic
- 1 tablespoon soy sauce
- 2 quarts chicken broth or water
- 1/3 cup chopped scallions
- 4 ounce can tiny cooked shrimp
- optional garnish: cilantro and Thai bird chillis
- Rinse and drain shirataki noodles.
- Heat oil in the bottom of a large nonstick saucepan and add onion, celery and carrot, cooking until semi-soft.
- Add mushrooms, bok choy, edamame, bamboo shoots, kimchi, doenjang, garlic, soy sauce and chicken broth.
- Simmer over low heat until vegetables are tender, about 15-25 minutes.
- Add shirataki noodles (I cut mine a little smaller to make it easier to eat), scallions and shrimp to the soup and cook 5 minutes more, or until heated through.
From the kitchen of palatablepastime.com
Welcome to the #SoupWeek, hosted by Palatable Pastime. This week is all about delicious and warming soups. Be sure to check out some of the recipes below or you can follow along on FaceBook, Twitter, Google+ and Instagram using the hashtag #SoupWeek. We also have a #SoupWeek Pinterest Board where you can see all of the offerings in one easy to access spot! What a great way to stay warm in cold weather!
- Asian Diet Soup from Palatable Pastime
- Grandma’s Copycat Kelly’s Cheese Soup from Cooking with Carlee
- Rotisserie Chicken Bacon Corn Chowder from The Frugal Pantry
- Roasted Cauliflower Soup from A Day in the Life on the Farm
- Delicata Squash Soup with Curried Chickpeas and Onions from Caroline’s Cooking