Italian Asian Soup

Deanna Roberts


This recipe came out of my craving for home made soup. I used all the veggies left in my fridge and since I've been on a low carb kick lately, I added tofu noodles. It turned out great. Even my mother, who absolutely hates tofu, really loved it. Substitute Asian noodles if you don't want to give the tofu a try. Shirataki tofu noodles are found in the refrigerator section and they are packed in liquid. Be sure to rinse the noodles well before cooking them. They are pretty firm, so you may also want to cut them up a little first.

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15 Min


30 Min


8 c
3 large
chicken bouillon cubes (i use the soft ones)
1 medium
onion, chopped
1 c
sliced mushrooms, fresh
celery stalk, diced small
1/2 medium
bell pepper, diced small
2 medium
tomatoes, chopped
1 c
green beans, fresh, cut in 1
1 c
pork, sliced in thin 1
1 c
cooked ground beef crumbles
1 pkg
shirataki tofu noodles, rinsed well (or noodle of your choice)
green onions, sliced
1 tsp
italian seasoning

Directions Step-By-Step

Place water in a large pot to boil. Add bullion cubes and stir to dissolve. Add Italian seasoning, tomatoes, and green beans. In a pan, place a little oil, onion, mushrooms, celery, and bell pepper. Saute till slightly brown. Add to pot.
In same pan, place a little oil, and add pork pieces, (salted and peppered to taste). Cook till browned. Add to pot. Add ground beef crumbles to pot. Cook till green beans are to desired tenderness.
Place tofu noodles in a sieve or strainer and rinse well. Add to pot of boiling soup and cook 2-3 minutes or so. Place soup in bowls and top with green onions. Serve.

About this Recipe

Course/Dish: Soups, Other Soups
Regional Styles: Italian, Asian
Other Tags: Quick & Easy, Healthy