Asian Style Vegetable Soup Recipe

Asian Style Vegetable Soup Recipe

Looking for a new healthy soup to try with your family this week? Today I’m sharing a delicious Asian Style Vegetable Soup recipe with you and I think that you will love it, especially with the crisp fall air just starting to roll in.

I kind of have a thing for soups, especially easy homemade soups. I love this soup because it is actually quite filling but feels light and healthy.

I also love brussels sprouts and while my family doesn’t quite agree with my love for them, they don’t mind them in this soup which is a huge win for me since I rarely get to enjoy them.

Asian Style Vegetable Soup Recipe

Ingredients:

• 1 package of brown rice noodles
• 2 cups collard greens, cut into strips
• 2 cups low sodium vegetable or chicken stock
• 1 cup brussels sprouts
• 1/4 cup green beans, cut diagonally
• 1/2 green onion, sliced
• 1 tomato, with core removed, sliced into thin strips
• 1 medium garden pepper, hot or mild
• 1 -2 fennel fronds, for garnish
• 2 tbsps soy sauce or Bragg’s liquid amino
• 1 tbsp sesame oil
• 1 tbsp garlic black pepper
• 3 -4 tbsp olive oil, divided
• sea salt, to taste

Directions:

With most noodle soups, it is a standard practice to work your way from the ingredient that takes the longest to cook to the one that takes the least amount of time to prepare. For this Asian Style Vegetable Soup let’s begin with the Brussels sprouts.

I prefer steaming Brussels sprouts because the sprouts retain more of their nutrients, and they stay bright green. Use a large stock pot filled a quarter of the way with water. When the water comes to a boil place a metal colander or fitted steamer insert across the rim of the pot. Add a cup of Brussels sprouts and cover with a lid or kitchen towel. Steam for 6 to 8 minutes, Brussels sprouts should be tender, remove from steam or place into a cool bowl, salt, and pepper to taste.

In a medium size skillet add 1 tbsp of olive oil, when skillet is hot add collard greens, season with sea salt and garlic black pepper. Add fresh cut green beans and continue to stir-fry until vegetables are tender and bright green. Remove from heat and place in a bowl.

In the same skillet add sliced peppers and roast for 3 – 4 minutes. Set aside.

Using the same stock pot, pour out water. Measure out two cups of water and add it to the pot, add 2 cups of vegetable or chicken stock, soy sauce, sesame oil and garlic black pepper. Bring mixture to a low boil then turn off and add the brown rice noodles. Add Brussels sprouts, collard greens, green beans, peppers, sliced tomato and green onion. Allow the soup to steep covered for 15 minutes.

Ladle into bowls and garnish with fennel fronds.

Serve. I usually serve with with a homemade bread or if I’m in a rush (and let’s be honest, I usually am) I serve it with a loaf of fresh baked bread from the grocery store bakery.

I have even doubled this Asian Style Vegetable Soup recipe in the past, especially during the cold months because I know that my family will enjoy it reheated for lunches. It’s the perfect meal to hit the spot when you come in from the cold!

Do you think your family will enjoy this Asian Style Vegetable Soup Recipe?