1 Cup Mushroom,sliced(Shitake/Asian Brown/White Button)
2 Sprigs,Scallion / Spring Onion,chopped
5 Oz Can Bamboo Shoots/ Fresh Bamboo Shoots,sliced
2 tsp Ginger,finely chopped
2 Tbsp Rice Wine Vinegar / White Distilled Vinegar
1 Tbsp Sriracha Chili Hot Sauce / Chili Sauce or Use Chili Flakes Red (Use in moderation as per tolerance)
2 Tbsp Soy Sauce
1/2 tsp Chili Garlic Sauce
As per need Salt
1 Chicken Bouillon Cube
1/2 tsp White Pepper Powder
1/4 Cup Cornstarch mixed with 1/4 Cup Water
2 Eggs,lightly beaten
In a large stock pot/sauce pan,add sesame oil and when its hot,add ginger and garlic.
Fry for 1 min and then add carrot, fry further.
Add the stock,sauces,pepper powder,mushrooms,scallions,bouillon,sugar and cook.
Once the soup comes to a boil,add the cornstarch slurry and mix well.
Add the tofu pieces and stir once.
Add the eggs in a single,slow stream and continuously stir the soup.
Finally garnish with spring onion/scallion,greens.
Recipes For Dinner Healthy Soup-Recipe 2
1 medium sweet potato peeled and cut into cubes
1 cup carrots sliced
2 stalks celery diced
1 small yellow onion diced
2 tbsp olive oil
3 cloves garlic minced
4 small yellow cocktail tomatoes
1/2 tsp smoked paprika
1 can kidney beans rinsed and drained
4 cups low sodium vegetable broth plus 2 cups of water as needed
1 large kale leaf chopped
1/ 2 cup chopped parsley
sea salt and fresh ground pepper to taste
In a large soup pot, heat olive oil over medium.
Stir in cubed sweet potato, carrots, celery, and onion. Season with sea salt and fresh pepper and stir well. Cook until softened, stirring occasionally, for 5-7 minutes.
Stir in tomatoes, garlic, and smoked paprika and cook for another minute or so, stirring frequently.
Stir in beans and broth and simmer on medium-low for 45 minutes, stirring occasionally and adding more water (I add up to 2 cups of water, 1/4 cup at a time) as needed.
Stir in kale and parsley, remove from heat and let sit for five minutes, covered, to wilt the kale.
Store leftovers in a sealed container in the fridge.
Recipes For Dinner Healthy Soup-Recipe 3
3 cup roughly chopped broccoli
1 cup grated carrot
1/4 cup cashew cream
2 tbsp all purpose flour
1 tbsp avocado oil
2-3 cloves small garlic minced
1 cup almond milk (or regular milk if not vegan)
2 cup water (or vegetable stock)
salt and pepper
Heat oil on a low heat in a medium pan.
Add garlic and sauté for a few seconds or until fragrant. Then add the flour and cook for about 2 min. Continuously stir it to avoid browning.
Slowly add milk and water with continuous stirring. Take care not form lumps. Bring the mixture to a boil.
Now add broccoli, grated carrots, salt and pepper. Cook the mixture for about 15-18 mins.
Add cashew cream, mix well and cook for another 2-3 min.
Turn off the heat and serve warm to enjoy this bowl of deliciousness.
Recipes For Dinner Healthy Soup-Recipe 4
3 ribs celery, finely chopped (Note 1)
2 carrots, finely chopped (Note 1)
1 onion, finely chopped (Note 1)
5 cloves garlic, minced
4 cups low sodium chicken broth (Note 2)
1 (8-ounce) brick cream cheese (Note 3)
3 tablespoons tomato paste
2 tablespoons olive oil▢5 teaspoons table salt
1 teaspoon ground black pepper
1 green bell pepper, finely chopped
1 cup finely grated parmesan cheese, plus more for serving (Note 4)
Soften Cream Cheese: Cut cream cheese into 8 cubes. Set aside to soften while you work on the rest of the recipe.
Cook Veggies: Heat olive oil in large pot (Note 5) over medium-high heat until very hot, a few minutes. Add celery, carrots, onions, salt, and black pepper. Cook until onions are translucent, stirring occasionally, about 5 minutes. Stir in garlic and tomato paste until incorporated and fragrant, about 1 minute. You may notice flavorful browned bits collecting on bottom of pot.
Make Soup Base: Add broth to pot, and briefly scrape along bottom to loosen any browned bits. Bring to a boil over high heat, then reduce to medium. Vigorously whisk cream cheese cubes into soup until fully incorporated (Note 6), about 5 minutes. Reduce to medium-low heat. Simmer uncovered to let flavors combine, stirring occasionally, about 5 minutes. The soup should be smooth and creamy, with a pale orange color.
Finish & Serve: Turn off heat. Stir in bell pepper (Note 7) and parmesan cheese until well-mixed, about 1 minute. Serve (Note 8), passing around extra parmesan cheese for topping.