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Nutritional Info
  • Servings Per Recipe: 13
  • Amount Per Serving
  • Calories: 93.1
  • Total Fat: 1.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 726.1 mg
  • Total Carbs: 17.3 g
  • Dietary Fiber: 2.0 g
  • Protein: 6.4 g

View full nutritional breakdown of THAT Soup calories by ingredient
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THAT Soup

Submitted by: HIPPICHICK1
THAT Soup

Introduction

This is an Asian inspired soup that I created years ago. I love to make it for potlucks and parties. Friends come through the door and sniff the air and exclaim with joy, "Oh! You've made THAT soup!"
This recipe makes enough to feed an army, but the recipe is easily split in half. THAT soup is great fresh or a day old. Beyond that the noodles start to get a little squishy, so eat it up quickly!
This is an Asian inspired soup that I created years ago. I love to make it for potlucks and parties. Friends come through the door and sniff the air and exclaim with joy, "Oh! You've made THAT soup!"
This recipe makes enough to feed an army, but the recipe is easily split in half. THAT soup is great fresh or a day old. Beyond that the noodles start to get a little squishy, so eat it up quickly!

Number of Servings: 13

Ingredients

    13 cups of Pacific Foods Organic Chicken Broth
    3 cloves garlic
    2 tsp grated fresh ginger root
    1-2 bay leaves
    200 grams of carrots, julliened (cut in strips)
    3 cups uncooked Tinkyada Brown Rice Pasta spirals
    150 grams broccoli chopped into bites sized pieces
    100 grams yellow bell pepper, chopped
    2.5 cups of chopped Bok Choy
    3 cups bean sprouts
    50 grams green onions, sliced
    2 tbsp Bragg Liquid Soy
    1 tbsp sesame oil
    teaspoon or two of garlic chile sauce for each bowl

Directions

Makes about thirteen large bowls (12 oz.) servings.
THAT soup is made quickly and is best fresh. The success depends on keeping the veggies on the crisp side. I like to cut my veggies and add them to the pot as I go. I cut the longest cooking veggies first and go from there.
Here's what I do and in the order I do it:
Measure the chicken broth into a large pot and heat on medium low.
Peel and crush garlic, add to the broth.
Throw in the bay leaves and add the grated ginger. Stir and let cook for about 5 mins.
Meanwhile, jullliene the carrots and then add to the broth.
Sliced celery is next.
Add the uncooked pasta spirals (yes, they are a bit unusual but hold up a lot better than white rice noodles, plus they have nutrients and fibre!)
and stir. If you insist on using white rice noodles add them later as they take less time to cook.
While the carrots, celery and pasta simmer, I wash and cut the remaining veggies and then add them one at a time about 1 minute apart to avoid over cooking.
Add the broccoli, stir and let cook for one minute then the peppers and cook for another minute. The bok choy, sprouts and onions can all go in together. Stir well and then add the Bragg or soy sauce and sesame oil. The soup is ready to eat as soon as the bean sprout heat through, about 2 mins. For extra flavour and spice, add a teaspoon or two of garlic chile sauce.
Bon app├ętite!




Number of Servings: 13

Recipe submitted by SparkPeople user HIPPICHICK1.






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