asian noodle soup

This Asian Spicy Noodle Soup recipe is vegetarian, vegan and so easy to make. Learn how to make homemade Asian noodle soup with this quick and simple recipe.

Asian Spicy Noodle Soup (Vegetarian & Vegan)

sesame oil

yellow onion, (diced)

garlic, (minced)

ginger

vegetable broth

water

organic tamari ((gluten-free soy sauce))

Sriracha

rice vinegar

rice noodles

Optional garnishes: Sliced green onions, chopped fresh cilantro, and sesame seeds

In a large pot, heat the oil over medium heat. Add the onion and cook for 4 minutes or until softened.

Add the garlic and ginger and sauté for 1 minute until fragrant.

Add the broth and water. Increase heat to high and bring to a boil.

Stir in the tamari, Sriracha and rice vinegar.

Add the rice noodles to the pot and allow them to sit for a few minutes until softened.

Garnish with optional toppings, if using, and serve immediately.

Easy Asian chicken noodle soup made with a delicious Asian style broth flavored with garlic, ginger &amp; hot chili oil. Made with thin somen noodles, chicken breast, and fresh herbs. This healthy Asian chicken noodle soup will warm you from the inside out. The perfect soup for cold &amp; flu season!

15 Minute Asian Chicken Noodle Soup

oz somen noodles (about two servings)

chicken breast

fresno chili pepper (sliced)

scallions

cilantro leaves (for garnish)

chicken stock

Tablespoons avocado oil

garlic (smashed in one piece)

½ inch ginger (smashed in one piece)

fish sauce (or soy sauce)

chili oil (optional

salt

Boil the somen noodles according to the instructions and divide them into your serving bowls. Be sure not to overcook them as they&#x27;re thin and don&#x27;t require much time.

Meanwhile, add the avocado oil, garlic, ginger, and white parts of the scallion in a large pot and turn the heat to medium high. The garlic, ginger, and scallion will start to sizzle and flavor the oil. When the garlic turns a golden brown, add in the chicken stock, water, and fish sauce to the pot and bring it to a boil. Once it boils, add the pre-cooked chicken and turn off the heat.

Remove the garlic, ginger, and scallion from the broth. Taste and season the broth for salt if needed. Ladle the chicken soup over the noodles your bowls and place the chicken on top. Drizzle on top the sesame oil and hot chili oil. Garnish with cilantro leaves, red chilis, and the green parts of the scallion. Serve immediately.

This instant pot butternut squash soup recipe is velvety smooth, comforting and delicious. It tastes as if its simmered away for hours, but takes less than hour thanks to your instant pot.

Instant Pot Butternut Squash Soup

olive oil

onion

Granny Smith apple (peeled, cored and diced)

garlic

chicken broth (or vegetable broth)

lbs butternut squash

tsp nutmeg

paprika

tsp salt

tsp black pepper

coconut milk (optional)

Cut the butternut squash in half, and remove the seeds.

Place each half on a trivet in the Instant Pot. If you have a tall trivet, you can stack them. Add 1 cup of water.

Close the lid and seal the pressure valve. Cook on high pressure for 10 minutes, let naturally release pressure for 10 minutes.

Remove squash and peel skin away. Set aside.

Set the Instant Pot to sauté and add oil. Once oil is hot add the cubed apples to the pot.

Sauté for 5 minutes then add diced onions. Sauté for 4 minutes. Add the garlic for 1 minute.

Add the broth, butternut squash.and spices and close the lid. Seal the pressure valve. Cook on high pressure for 10 minutes. Manually release pressure.

Pour soup into a food processor (or use an immersion blender) and blend until smooth.

Serve with cracked pepper and or coconut milk as desired.

This Asian-inspired soup is made with a flavorful garlic-ginger broth. It&#39;s ready in 30 minutes and easy to customize with your favorite veggies!

Asian Noodle Soup (Vegan)

carrot

mushrooms

Tbsp. ginger, freshly grated

green onions

savoy cabbage

vegetable broth (or more as desired)

Tbsp. tamari (or soy sauce)

tsp. rice vinegar

ramen noodles* (gluten-free if needed)

Toppings (optional): mung bean sprouts, sesame seeds, cilantro, sriracha, green onions

Prepare veggies: Slice carrot and mushrooms. Mince garlic and grate ginger. Slice green onions and thinly slice cabbage.

In a stockpot over medium-high heat, sauté carrot and mushroom for 5-6 minutes. (I use 3 Tbsp. broth/water for oil-free sauté method, adding more as needed.)

When mushrooms are softened, add garlic, ginger, and green onions. Stir and sauté 1 minute.

Add cabbage. Stir and sauté 1-2 more minutes.

Add broth, tamari, and rice vinegar. Bring to a light boil. Then add ramen noodles.

Lightly simmer for 5-10 minutes or until noodles are cooked.

This as an easy, delicious soup!  I paired this soup with your portobello sandwiches.  So good!  Loved the punch from the ginger in the broth (I may have added a little extra 😁).  Thank you for sharing such a yummy recipe!

This simple recipe uses the Instant Pot pressure cooker to create a rich and flavorful beef pho with oxtail. Enjoy a delicious and authentic bowl of hot beef noodle soup in about an hour.

Vietnamese Instant Pot Beef Noodle Soup with Oxtail (Phở Đuôi Bò)

oxtail

oz ginger (about 4 inches)

yellow onions (peel outer layer)

phở spices

sea salt

fish sauce

rock sugar

MSG (optional)

11 oz cooked beef balls (1 package)

lbs rice noodles

onions

Yellow onion

Red chili peppers/jalapenos

Lemons/limes

Preparations

Clean the oxtail with a tablespoon of coarse salt and lime juice, rinse and drain dry (cleaning is optional but recommended to remove any foul barnyard smell). Slice the unpeeled ginger into thick coins and give them a light smash. Peel the outer layer of the onion. If using pre-cooked beef meatballs, slice them in half and set them aside.

Sear the oxtail and render some fat

I&#8217;m using an 8-Quart Instant Pot pressure cooker, switch to the sauté mode to fry and sear the beef on all sides until golden brown. Remove the oxtail. Add the onions and ginger to the pot and sear them until they become aromatic (about one minute). Add oxtail back into the pot, fill the inner pot with water up to the ⅔ max line, press the Pressure Cook button, and set the timer to 30 minutes, then press Start. It will take about 20 minutes to reach temperature.

Prepare the garnishes

thinly slice the green onions (remove the root ends and keep the bottom white part long, about 2 inches), and thinly slice the rest. Peel and thinly slice the yellow onion. Thinly slice the jalapenos. Cut the lime into wedges.

Prepare the spices

Toast the pho spices in a small skillet for 30 seconds, then place them in a spice bag and tie it closed.

Prepare the Noodles

Add the rice noodles to a large mixing bowl and fill it with water. Soaking the rice noodles in water helps remove excess starch, separate the strands, and makes cooking quicker.

Stop the Cooking

When the pressure cooker is done, use the quick release method. I like to do this outside because it can get messy. A lot of oil will be at the top of the stock. Skim the top layer of oil and discard it or save it to use as oil for other recipes.

Season the stock

Press Sauté and change the setting to High. Adjust as necessary to maintain a low simmer. Season the stock with rock sugar, sea salt, fish sauce, and MSG. Add the spice bag and simmer for about 15 minutes.

Strain the stock

Remove all the solids from the stock. Set aside the meat to cool and discard the rest. Once the meat is cool enough to handle, you can remove it from the bones for easier eating (optional, great for kids).

Finish the broth

Add more water up to the ½ line, making a total of 4 quarts. Add the sliced beef balls and stems of green onions. Once the mixture comes to a boil, the broth is done.

Cook noodles and assemble the bowl for serving

To cook the noodles, bring a medium pot of water to a boil. Blanch a serving of noodles, one at a time, for about 5 seconds. Transfer noodles to a bowl, add oxtail and your desired toppings. Ladle in hot broth and meatballs. Squeeze in lime and enjoy.

https://www.youtube.com/watch?v=2P22NxD-EHM

Want quick pho? Try this simple Instant Pot pho recipe. This recipe uses an Instant Pot pressure cooker to create a rich and flavorful beef pho with oxtail. Pressure cook for only 30 minutes. Enjoy a delicious and authentic bowl of Vietnamese beef noodle soup in about one hour, from start to finish.

You Will Need:
4½ lbs oxtail
3 oz ginger (about 4 inches)
2 yellow onions (peel outer layer)
1 packet phở spices
2½ tablespoons sea salt
3 tablespoons fish sauce
 ﻿﻿﻿﻿25 grams rock sugar
2 teaspoons MSG (optional)
11 oz cooked beef balls (1 package)
2 lbs rice noodles
Green onions
Yellow onion
Red chili peppers/jalapenos
Lemons/limes

Full printable recipe: https://www.vickypham.com/blog/pho-bo-instant-pot-oxtail

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Quick & Easy Pho: Vietnamese Instant Pot Oxtail Beef Noodle Soup (Phở Đuôi Bò)

How to make Chinese Chicken Noodle Soup in Instant Pot. Easy to make this nourishing feel-good meal with simple healthy ingredients. Tender juicy chicken, sweet carrots, crisp Shanghai bok choy, and smooth bouncy noodles in homemade chicken soup.

Instant Pot Chinese Chicken Noodle Soup

(roughly 2lbs or 1400 grams) chicken quarters

(6.5 grams) ginger

(9 grams) garlic (, crushed)

(1.25 grams) star anise

(7 grams) fine table salt

(15 milliliters) regular soy sauce

(15 milliliters) fish sauce

(0.4 grams) bay leaves

(370 grams) large carrot (, peeled and

(360 grams) Shanghai Bok Choy (, washed)

Kosher salt

noodles (i.e. Knife-cut noodles), rice noodles,

Brown Chicken

Optional - Brown Chicken: Heat up Instant Pot using “Sauté More” function. Wait until Instant Pot says “HOT” (roughly 8 minutes). Pat dry chicken with a paper towel. Lightly season one side of the chicken with kosher salt. Add 1 to 2 tbsp (15ml - 30ml) vegetable oil in Instant Pot. Make sure to coat the oil well over the whole bottom of the pot. Place the seasoned side of chicken in Instant Pot. Then season the other side of the chicken with kosher salt. Brown the first side for 3.5 minutes, then brown the other side for another 2 minutes. Set the chicken aside.

Sauté Ginger, Green Onion, Garlic

Sauté Ginger, Green Onion, Garlic: Add in ginger slices and the white parts of the green onions, then saute for 3 minutes. Add in green parts of the green onions, crushed garlic cloves, and star anise, then saute for 30 seconds.

Deglaze Instant Pot

Deglaze Instant Pot: Pour in 1 cup (250ml) cold water. Then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon. Give it a quick mix.

Pressure Cook Chicken Soup

Pressure Cook Chicken Soup: Add in 1 tsp (7g) fine table salt, 1 tbsp (15ml) regular soy sauce, 1 tbsp (15ml) fish sauce, and 3 bay leaves. Add in 5 cups (1.25L) cold water, then give it a quick mix. Optional: Add in 1 tsp (1.8g) Sichuan peppercorn and 1 tsp (1.7g) coriander seeds. Add browned chicken back in Instant Pot. Layer carrot chunks on top. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 5 minutes, then Natural Release for 15 minutes. Open the lid carefully.

Cook Noodles

Cook Noodles: When Instant Pot&#39;s pressure cooking cycle ends and switches to the natural release stage, boil 1.5L water with 1 tsp salt on the stovetop. You can add 1 tsp oil to the water to prevent the noodles from sticking together. Once the water starts boiling, cook noodles according to your preferences. Then drain and set them aside.

Shred Chicken and Cook Bok Choy

Shred Chicken &amp; Cook Bok Choy: Transfer chicken to a large mixing bowl. You can serve chicken quarters as a whole or shred them with two forks. Remove green onions and ginger slices. Strain all spices from the soup with a meshed strainer. If you like, you can use a Fat separator to remove some of the fat from the chicken soup. Bring the soup back to a boil with &quot;Saute High&quot; function. Add Shanghai Bok Choy to the Instant Pot, then cook until desired texture. It&#39;ll take roughly 2 to 4 minutes depending on the texture you like.

Season and Serve

Season &amp; Serve: Taste and season the soup with a few pinches of kosher salt. For reference, we added 2 extra pinches of kosher salt. Assemble the bowl by placing the cooked noodles, bok choy, carrot chunks, and chicken in large serving bowls. Pour in the hot tasty chicken broth, then garnish the chicken noodle soup with finely sliced green onions. Enjoy~

I made this last night and it was delicious! The broth is rich and flavorful. Love the star anise. I used fresh linguine noodles and added them with the bok choy to save a step and extra cooking.

Hi, if we do not have a scale to measure the 2 pieces of ginger (6.5 g), how much would each piece measure. e.g. 1 inch long? thank you

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Top 6 asian noodle soup recipes from across the web

The most viewed asian noodle soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Asian Spicy Noodle Soup (Vegetarian...

15 Minute Asian Chicken Noodle Soup

Instant Pot Butternut Squash Soup

Asian Noodle Soup (Vegan)

Vietnamese Instant Pot Beef Noodle ...

Instant Pot Chinese Chicken Noodle ...

The most viewed asian noodle soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine