Appetizers / Soups / Salads

Summer vegetable Asian inspired soup is for Soup.

Summer vegetable Asian inspired soup takes 20 minutes to prepare.

Summer vegetable Asian inspired soup takes 40 minutes to cook.

Summer vegetable Asian inspired soup makes 8 servings.

The ingredients for Summer vegetable Asian inspired soup are:

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)

Here is how you make Summer vegetable Asian inspired soup:

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 servingsNumber of Servings: 8Recipe submitted by SparkPeople user OVERWORKEDJANET.

The nutritional information for Summer vegetable Asian inspired soup is:

• 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

The dietary needs meet for Summer vegetable Asian inspired soup is Low Fat