This is quite a thick and comforting soup that is often made in our household.

I found this on the Internet

This soup will warm your belly and feed your soul. Add a stalk of lemongrass to enhance the Asian flavors.

Great anytime! Good for cold nights to bundle up with. This is a healthy meal!

67 calories per serving.

My grandma used to make the best split pea soup. She cooked it in the oven for hours and hours and she added too much salt but it tasted really good. This recipe I tried was great but I like garlic so...

Super easy to make and goes great with rice. You can switch the yong tau foo with alternative like fish balls, mushroom balls, tofu puff, boiled quail eggs, etc.

When I learned this recipe in junior college, it called for heating the flour with butter, and would become lumpy. I saw a TV show that showed sautéing onions before making the roux and adapted that procedure. Since then I've been making corn soup with onions.Since it burns easily and spits when boiling, be sure to mix well from the bottom.It hardens when cooled, so when heating leftovers the following day, be sure to mix before heating as well. Recipe by Narimofugi

The first time I had this, it was the instant variety. I never knew it existed. Reluctantly, I tried it and I was quite surprised. How can you say you don’t like it if you haven’t tried it?