Vegetable Shoulder: Asian soup with spaghetti

Soup is great not only as a prelude to a meal. If you have a similar opinion, click on the page where soups reign supreme: soups and stews for every taste.

Since you’re going to love this soup so much, save the recipe for two other similar soups with an Asian twist:

Pumpkin soup with broccoli and Asian noodles

• Bold mushroom soup with chard and Asian noodles

Find more excellent and healthy recipes at


Ingredients (for two people):

(Sesame oil

2 cloves garlic

1 piece of fresh ginger

1 small onion (separated white and green)

3 smaller islands

125 grams

1/2 head of broccoli

2 heads of Beijing pak choa cabbage (optional)

1 liter vegetable soup base (or soup cubes and water)

1 package or 85g of pasta shoulders (or any other pasta or noodles)

1 tablespoon soy sauce

Parsley, white and black sesame, chili flakes, fried onions…to garnish


We cut the broccoli into florets, the mushrooms into slices, grate the carrots, ginger and garlic too, cut the small onions into rings and separate the white and green parts.

Heat a teaspoon of oil in the shrimp and quickly fry the white part of the small onion, garlic and ginger over a low heat. Add mushrooms and cook until water boils. Add carrots and broccoli and sprinkle with soup base. Cook for about 5 minutes, then add the spaghetti shoulder and, if desired, cook for another five minutes. Try the soup and add soy sauce to taste.

Serve the soup, garnish with the green part of the baby onions, parsley, sesame, chili flakes and fried onions and serve.


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