The Fast & The
Furious Delicious (Asian style soups)!
Some weeks ago I made Asian flavoured broth & realized some Asian soup based on my home-made Asian broth: you see – all is getting very „Asian“ & very fast. You remember that I always get a lot of broth – Asian flavored or not – so that I decided to blog about 2 more approaches to fast Asian soups.
We are dealing today with:
- a mix of pork & egg & vegetables
- a mix of shrimps & vegetables.
What do we need for our „Asian Shrimp Soup“:
- snow peas
- spring onions
- rice noodles
- Asian flavored broth.
We chop the vegetables & heat the broth.
We fry the shrimps in peanut oil w/ some pressed garlic & add the vegetables after 4-5 minutes & continue frying.
In the meantime we soak the rice noodles in the hot broth: pls refer to the cooking instruction on the packet for the exact time (it’s only some minutes!).
Now: dump the ingredients of your pan (or wok) in a bowl. Add the rice noodles on top.
Fill the bowl w/ the hot broth.
Coming now to our „Asian Pork Soup“:
What do we need:
- thin spaghetti
- spring onions
- 1 carrot
- some mushrooms
- pork (e. g. pork cutlet w/o bones)
- 1 egg
- a fresh chili pepper
- Asian broth.
- Chop the vegetables & the meat.
- Heat the Asian broth.
- Cook the spaghetti (about 5 min for thin spaghetti) & drain them.
- In the meantime fry the pork & the vegetables in peanut oil & add some common Chinese spices mix. (It shouldn’t take more than 5 – 10 min; the vegetables shall stay al dente.)
- Toss everything in a bowl. Add the drained spaghetti.
- In the still hot pan (or wok) crack the egg & fry it & stir to tear the set egg apart.
- Add the fried egg to the bowl covering the pork & the vegetables.
- Add hot Asian broth.
Finally sprinkle the chopped chili on top.
Once more: enjoy!
This is a short description for a slim process… Well: Asian style soup making is easy & fast assumed you just have to go to your freezer & grab some frozen Asian broth…
All noodles used for the Asian soups don’t need more than some minutes of cooking or soaking in hot water/broth.
The typical Asian flavour comes w/ the Asian broth… (I’ll whistle-blow: you may also use straightforward simple home-made broth as well as any ready-to-use broth/stock from your trusted food store.)
Generally the main idea is:
- cook some noodles
- fry some meat or seafood
- fry some vegetables
- add hot broth
- enjoy immediately!
The meat should be fit for stir-frying; use any vegetables available you’ll use for a wok dish. Add some spices to create an overall Asian flavor.
These Asian style soups consist mainly of hard stuff & only few hot liquid around. They will nourish you & restart your energies & heat you up when coming home & it’s raining, stormy, snowy… helping you to master any bad (weather) day!
The businesswoman w/ too many office hours thinks
I see: it’s always the same (I already stated…). I like it because there are lots of possibilities to combine until-now-non-processed leftovers – if vegetables, if meat, if seafood… & it’s so easy & fast!