If you like to try new flavors you will love these five surprising oriental soups. We have just finished Easter, in which we usually prepare traditional dishes of these dates and, with the arrival of spring, it is time to start introducing new options in our menus.
Soups are the great forgotten of oriental gastronomy, as there are other better known dishes that represent it. Encourage yourself to look for the necessary ingredients to cook these five proposals and I assure you that you will not be disappointed.
1. Chinese chicken and vegetable soup
Ingredients for 4-5 people: 150 g Chinese noodles, 1 large chicken breast, 1 sweet red pepper, 1 green Italian pepper, 1/2 onion, 1/2 leek (including its green part), 1 stick of celery, 2-3 cloves of garlic , 1 large carrot, a level tablespoon of Sichuan pepper (if you don’t have one, add 1 teaspoon of pepper), half a tablespoon of coriander, half a glass of white vinegar, half a glass of soy sauce, 250 ml of poultry broth, 500 ml of water and sunflower oil.
Elaboration: The first thing we are going to leave the dressing to marinate, we mash the garlic with a pinch of salt so that it does not drain, the coriander and the pepper. Once well mashed, we will add part of the soy and vinegar and let it marinate for a couple of hours. After that time, we wash and split the vegetables as you can see, small pieces that can be scooped. Sauté the carrot in a little sunflower oil and over high heat, which is a minute and a half, stirring from time to time. We booked. Now the onion and celery, high heat for 30 seconds, if a little more oil is missing, add it. We reserve together with the carrot. Now the peppers, 45 seconds, we reserve. Finally we go with the leek, the same but 20-30 seconds. We remove the wok from the heat and we are going to fillet the chicken making long sticks. Then we will cut it into smaller pieces, but now sauté it like this. Sauté it 1 minute and a half over high heat, you can add a pinch of salt. Reserve. Here the vegetables and the chicken cut with scissors and reserved. On the juices that have released and vegetables and meat, we add the poultry broth, the water and the rest of the vinegar and soy. Also the juice of the well strained mash, and we will test the salt point, you can add more soy. Next we will add the pasta. And when the vegetables soften, we will cook for 6 minutes. If you use spaghetti, cook them well beforehand, and then add the vegetables. The last the chicken, toss and turn off. Uncooked more. Serve immediately. If there is excess, drain the broth in a glass tupper, and leave it dry until you consume it, of course then you will integrate it again by heating only the broth.
Link | Chinese Chicken and Vegetable Soup
2. Dashi broth soup with shiitake and seafood
Ingredients: 1 liter of water, a piece of kombu seaweed of about 25 g, 1 tablespoon of Katsuobushi (approx 30 g), 2 shiitake mushrooms, a splash of soy, 600 ml of dashi broth, 12 prawns, 3 baby squid, 1 piece of green pepper and another of red pepper, Chinese noodles.
Elaboration: To prepare the dashi broth, we put the water to cook. We clean the kombu seaweed with a damp cloth to remove its white powder and put it on the fire, making sure that it does not boil. We also add the shiitake mushrooms. Keep for about ten minutes without the broth boiling and remove from heat. We add a pinch of soy and taste. We strain the impurities. We return to the saucepan with the broth with the heat to a minimum and add the dehydrated bonito flakes or katsuobushi, letting it cook while they float. When they go to the bottom, our ichiban dashi broth is ready to go. To make the soup, we sauté the very chopped vegetables in a wok until they have a crisp texture. Add the chopped squid and prawns, sautéing the whole. Once the chunks are cooked, add the dashi broth. When the broth begins to boil, add the noodles and crumble them without breaking them with tongs or chopsticks. If you use very fine vermicelli they are ready in a minute. We serve the oriental soup piping hot in bowls.
Link | Dashi broth soup with shiitake and seafood
3. Miso soup with tofu and rice noodles
Ingredients for 4 people: 600 ml. of water, two dessert spoons of miso, 5 gr. wakame seaweed, a fine spring onion or tender garlic, a dashi-no-moto envelope, 150 gr. of tofu, 40 gr. of rice noodles.
Elaboration: We hydrate the wakame for ten minutes in a bowl with water. When it is hydrated, we cut it into square pieces. Boil the water together with the dashi-no-moto, remove from the heat and add the scallion cut into thin rings and the rice noodles. We dilute the miso in a saucepan of cooking water and add it to the soup, trying to find the point of flavor to taste. Cut the tofu into squares and add it to the soup with the wakame seaweed. We serve at the moment.
Link | Miso soup with tofu and rice noodles
4. Thai red curry soup
Ingredients: 1 dice of ginger about 2 cm, 2 tablespoons of olive oil, 1 small red pepper cut into squares of about 2 cm, 1 cup of sliced mushrooms, 4 minced garlic cloves, 1 tablespoon of red curry paste , 4 cups of vegetable broth, 1 can of coconut milk, 1 tablespoon of sugar, 2 tablespoons of soy sauce, fresh coriander and 100 g of cooked noodles.
Elaboration: We put a pot over medium heat and heat the two tablespoons of oil and fry the garlic, ginger, mushrooms and red pepper for 3 or 4 minutes. Add the red curry paste and cook another minute until it falls apart. Add the coconut milk, vegetable broth, sugar and soy sauce, bring to a boil and simmer for about 15 minutes. To serve, cover the bottom of a bowl with a handful of noodles (you can do it with rice if you feel like it more) and fill the bowl with the broth. Decorate with fresh coriander leaves.
Link | Thai red curry soup
5. Prawn laksa soup
Ingredients: ½ tablespoon of vegetable oil, 400 ml of coconut milk, 2 tablespoons of lemon juice, 500 ml of chicken broth, ½ teaspoon of brown sugar, ½ teaspoon of fish sauce, 250 g of nooddles, 500 g of raw shrimp , 80 g of soy, salt, pepper.
Ingredients for Laska pasta: 1 teaspoon of ground coriander, 1 teaspoon of ground cumin, 1 teaspoon of turmeric, ½ chopped onion, 40 ml of coconut milk, ½ tablespoon of minced fresh ginger, 2 crushed garlic cloves and 15 g of lemongrass chopped into chunks.
Elaboration: Start by making the Laksa paste, grinding all the ingredients until you get a smooth texture. Cook the Laksa pasta with a little oil in a frying pan for one minute. Add the coconut milk, chicken broth, lemon, sugar, and fish sauce. Boil for 20 minutes over medium heat. Now cook the noddles in water for 3 minutes, wash them with cold water and make sure they do not stick. After 20 minutes, add the prawns (peeled) and leave them for a few minutes until they are ready. Add the soybeans and bell pepper. To serve, put the noddles in a bowl and pour in the soup and prawns. Lastly, garnish with fresh parsley or cilantro.
Link | Laksa prawn soup
Photographs | Calabajío Market, Living las Vegans and Gregous Food
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