asian broth & soup

Print Friendly, PDF & Email

Dieser Beitrag enthält Werbung – advertising.


What inspired me?

As stated before (pls refer to my basic beef broth) I happened to lay hands on beef for making soup (once more!) – so I decided (once more!) to use this beef for basic broth, however, this time w/ lots of Asian flavors.

What to do w/ Asian broth?

There is a Wagamama cookbook on my cookbook page where I found a lot of soup like dishes which seemed worth a try (of course: I made some adjustments for my own version depending on my resources in my pantry…).

So we start w/ the Asian broth!

It’s the same procedure as for the basic broth…

What do we need?

There are:

  • beef for making soup
  • carrots & spring onions
  • chives
  • fresh ginger & fresh lemongrass
  • dried chili peppers
  • peppercorns & bay leaves & star anises & cloves
  • salt & ground cumin & ground coriander.

We cut everything roughly in pieces (except the spices), put everything in a big pot & add a lot of water.

We bring it to a boil, reduce the heat to allow simmering & put on a lid.

About 3 h later we’ve got our Asian broth.

We discard any solid items – the ground spices remain.

So now we’ve got about 2 l fine basic Asian broth. We can create 5 portions à 400 ml which is fine for 2 servings… We can put the portions in the fridge – or even better: in the freezer for further use!


However, coming now to the „further use“: we’ll prepare an Asian soup.


What do we need for 1 (!) bowl:

  • some beef
  • a carrot
  • some spring onions
  • some thin spaghetti
  • ground curry & peanut oil
  • … & 200 ml of our home-made Asian broth.


We cut the beef, the carrot & the spring onions in thin sticks & save some spring onion rings for later.

Let’s cook the thin spaghetti & fry the beef & the vegetables in peanut oil w/ ground curry – don’t forget to bring the Asian broth to a boil.

The drained spaghetti will form a little mountain in out bowl. Beef & vegetables will be arranged around the spaghetti – finally we pour the hot Asian broth in the bowl & add the saved spring onion rings.


Enjoy – at once!


asian broth & soup
Based on an Asian broth typical Asian soups can be made w/o much effort. Prepare the Asian broth in a larger quantity for further use & benefit from the storage every now & then.
Prep Time10 minutes
Cook Time3 hours
for the Asian broth:
  • 300 g beef for making soup
  • 2 carrots
  • 4-5 spring onions
  • 1 bunch of chives
  • 1 tbsp peppercorns
  • 1 tsp salt
  • 2 bay leaves
  • 5-6 cm fresh ginger
  • 3 star anises
  • 1 tbsp cloves
  • 3 dried chili peppers
  • 2 stems of lemongrass
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 2500 ml water
for the Asian soup:
  • 50 g thin spaghetti
  • 50 gr beef
  • 1 carrot
  • 4 spring onions
  • 1 tbsp peanut oil
  • 1/4 tsp curry
  • 200 ml Asian broth
how to:
for the Asian broth:
  • Cut the beef & the vegetables roughly in pieces.
  • Put everything (beef, vegetables, spices) in a big pot.
  • Add water & bring it to boil.
  • Reduce heat, put a lid on the pot & let it simmer for about 3 h.
  • Remove the ingredients.
  • Fill broth in containers (about 400 ml each).
  • Put them in the fridge or freeze them - for further use.
for the Asian soup:
  • Cook & drain the spaghetti.
  • Cut the beef & the vegetables into thin slices - save some spring onion rings for later.
  • Add curry & fry them in some peanut oil until brown resp. soft.
  • Heat the Asian broth.
  • Heap the spaghetti in a bowl.
  • Arrange beef & vegetables around the spaghetti.
  • Add hot broth.
  • Sprinkle spring onion rings on top.
  • Serve immediately.
Prep Time & Cook Time: refers only to Asian broth.
Prep Time for Asian soup: about 10 min
Cook Time for Asian soup: about 10 min
Chili: You may use as many dried chili peppers as you like - the more, the hotter!
Spaghetti: You may use any Chinese or Japanese noodles which happen to sit in your pantry.
Cooking spaghetti: you may also cook the spaghetti in Asian broth. Be aware that you’ll need some more broth in this case.
Servings: For 2 people you’ll need 400 ml Asian broth i. e. 1 container. Double all the other ingredients.
Asian broth may be frozen.
Asian soup should be served at once & enjoyed at once!


Some points:

  • There’s only as much broth as necessary to cover about 90% of the bowl ingredients.
  • Spiciness & hotness relays to the Asian broth i. e. the spices in the broth & the amount of chili peppers you used when preparing the broth.
  • You may cook the spaghetti in Asian broth: in this case you’ll need more broth.
  • You may substitute thin spaghetti by any other Asian type noodle: in this case follow the instruction for cooking this special type of noodles.


The businesswoman w/ too many office hours thinks

It’s a hot substantial soup which I can create within some minutes. I only need some containers w/ Asian broth in my freezer – ready to use. Maybe I could also use the simple basic broth w/o Asian flavors & add some Asian spices when preparing the soup? I’m sure the Asian flavour will be less intensive, but it’s always an option!



Spread the word. Share this post!

keep it simple. be flexible. always.