Best 2 Asian Vegetable Beef Soup Recipes

Are you craving a hearty and flavorful soup that combines the vibrant flavors of Asian cuisine with the comforting warmth of a classic beef soup? Look no further than Asian vegetable beef soup, a delectable dish that tantalizes the taste buds with its aromatic broth, tender beef, and an array of colorful vegetables. This soup is not only a culinary journey through the vibrant flavors of Asia but also a nutritious and satisfying meal that nourishes both the body and the soul. Get ready to embark on a culinary adventure as we delve into the best recipes for Asian vegetable beef soup, exploring variations, tips, and techniques to craft the perfect bowl of this savory and comforting dish.

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:

Choose the right cut of beef: For this recipe, you'll want to use a cut of beef that is flavorful and tender when cooked. Some good options include flank steak, skirt steak, or chuck roast.
Marinate the beef: Marinating the beef before cooking helps to tenderize it and add flavor. You can use a simple marinade made with soy sauce, rice wine, garlic, and ginger.
Cook the beef in a hot wok: A hot wok will help to sear the beef and lock in the flavor. Be sure to stir-fry the beef quickly so that it doesn't overcook.
Use a variety of vegetables: This recipe is a great way to use up leftover vegetables. Some good options include carrots, celery, broccoli, and bok choy.
Add some heat: If you like spicy food, you can add some chili peppers or Sriracha sauce to the soup.

Conclusion:

This Asian vegetable beef soup is a healthy and delicious meal that is perfect for a cold night. It's packed with flavor and nutrients, and it's sure to please everyone at the table. So next time you're looking for a quick and easy weeknight meal, give this soup a try.