Asian Soups

 Clockwise:  

Instant Pot Tom Yum Soup,  

Vegan Veggie Laden Thai Soup,  

Vegetable Dumpling Soup,   

Slow Cooker Thai Vegetable Soup,  

Vegetable Cooked in Tamarind and Miso (Plant Based Filipino Sinigang),  

Tofu Vegetable Soba Noodle Soup,   

Easy Udon Shitake Mushroom Soup,   

Quick,Easy Plant Based Arroz Caldo, 

and in the middle,  Plant Based Ginger Stew or Filipino Tinola.

The Asian soups shown in the collage have origins from China, Thailand, Japan and the Philippines where I am originally from.  They feature various kinds of noodles, rice and vegetables as well as mushrooms and tofu for meatless alternatives.  Aromatics and spices used range from ginger, garlic, tamarind, tamari, chili paste and miso paste and there is the ubiquitous presence of lime or lemon as garnish.  You can substitute water for oil and nondairy milk for coconut milk if called for in some recipes.

Bonus:  

I would like to add my easy version of, pho, the popular soup from Vietnam, Vegan Shitake Ramen Pho..

And the ever popular Chinese buffet favorite, Hot and Sour Soup.  The vegan version is in this

recipe.