Summer vegetable Asian inspired soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 66.4
  • Total Fat: 0.6 g
  • Cholesterol: 3.8 mg
  • Sodium: 850.7 mg
  • Total Carbs: 13.7 g
  • Dietary Fiber: 2.2 g
  • Protein: 2.7 g

View full nutritional breakdown of Summer vegetable Asian inspired soup calories by ingredient


Garden veggies abound Garden veggies abound
Number of Servings: 8


    155 grams Onions, raw
    642 grams Summer Squash
    15 gram(s) Shiitake Mushrooms, Dried (15g = 5 Mushrooms) (by NEWSTART127)
    100 grams Green Peppers (bell peppers)
    6 cup (8 fl oz) Chicken Broth
    5 tbsp Mirin, Kikkoman manjo aji mirin sweet cookiing rice seasoning (by CEBAILEY1965)
    1 tbsp Kikkoman Low Sodium Soy Sauce
    12 leaves Basil
    2 tsp Ginger Root
    8 oz Tomato, grape (3oz = appro 12 tomatoes)
    1 serving Garlic, Minced, Spice World (garlic,water,phosphoric acid) (by HANSOMEBOY)


Can use veggie broth.


Quarter squash lengthwise and slice into fine pieces.
Chop onion. add to pan sprayed with cooking spray.
Halve tomatoes and add onions.
Cook on high to slightly char veggies.
Add finely chopped peppers.
When charred to taste, add squash, basil, garlic, chopped dried mushrooms and ginger. Stir well and add broth a cup at a time to mix well and keep warm.
Add mirin and soy sauce, stir.
Cook covered on low for 20 minutes.

Serving Size: 8 1.25 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user OVERWORKEDJANET.