Today for lunch we will have Maak Kook Soo, a Koran style noodles. It is the most simple, popular and inexpensive meal in Korea. Koreans would have this noodle soup when they needed to grab a quick bite to eat, or when they just simply didn’t want to spend too much for a meal. In Korea, dried fish ( myoroochi) would be added to the broth also.All it needed was a good broth, noodles and some kimchi. It took no time to have it ready. You could walk in to a noodle place, called out your order, and by the time you sat down, reached for the chopsticks, a steaming hot bowl of noodles with some green onion and some julienned stir fried squash would be right in front of you. Of course it would take a little longer during rush hour-lunch time.

Most bouillion powders use artificial flavors and lots of salt. This homemade chicken bouillion is made with real chicken breast, dried and brined with flaked salt, using half as much salt compared to regular seasalt per tablespoon. This ingredient stays fresh in the fridge for months.One pint jar of chicken bouillion powder and one pint jar of paste in your fridge is all you need as a standby for cups of delicious chicken broth for colds, for flues, aches and pains, and for a quick lunch.If you like more salt in your chicken soup, I recommend doubling all spice ingredients and using the coconut oil version instead of the shredded coconut flesh version.#GlobalApron

When I went to Russia on a language study program when I was in university, I tried many kinds of щи (soup). Authentic borscht was especially delicious. This time, I made it healthy by using veggie broth and soy milk.Steam cooking the vegetables brings out the sweetness.Cook the beets well, until tender.The veggie broth mellows the earthy smell of the beets. Recipe by Shijimigohan

I thought up a simple and delicious stock recipe.Any vegetables are fine - daikon radish, carrots, onion peels, spinach and mizuna roots, broccoli stems, the outer leaves of lettuce and cabbage, etc. But try to limit yourself to vegetables only, and avoid using animal proteins.Depending on the kind of vegetable scraps you use the taste of this stock will change, meaning you get to experience a new flavour every time. Recipe by Firstsnows

Perfect for Thermos,weather and those,sore throats,this cold weather season it will,warm you up!

Version of Thefoodietakesflight recipe.

This is a copy cat recipe from a modern Filipino resto. Perfect during lockdown, having the ingredients in the cupboard. Fresh corned beef is only available in artisan stores here and a bit expensive too, so most of us use canned in the Ph. There are good and tasty brands in the supermarket now, my fave is Delimondo.This is great for cold nights/days. Here we eat Nilaga all year round, on hot and hotter days LOL.

Cooking a whole bird takes time, so I made this with drumsticks.Adding tteok rice cakes or noodles is also delicious. Since this is a hot pot, you can use whatever vegetables you have on hand!! Recipe by kebeibiko

Delicious and a local favorite.

We grow a type of celery that has a strong beef flavor, grandpa brought it over from Russia, kept the roots wet in his hankerchief in his pocket. It is a salt substitute. You can grow it indoors in a planter pot, it is called lovage. We harvest it year round, but when lovage bolts, we cut the stalks and make a supply of vegetable broth concentrate with lovage, meat flavored mushrooms, celery, water cress, radishes, winter carrots, fermented beets and celeriac, mace, brewers yeast, onion, summer savory, parsley and tomatoes. No salt, no monosodium glutamate. We freeze this concentrate in ice cube trays and use two cubes per quart of water to make vegetable soup.

I came up with this for my ramen-loving son.It's a simple soup, so I added lard to make it rich. Adjust the amount of salt to taste. It's delicious if you use the liquid from boiling chicken. If making green onion oil from just green onions, heat the green parts with cold vegetable oil. Heat until it changes color. Recipe by Yuuyuu0221

Beef liver broth deepens the beef flavor in soups and sauces. A small amount of beef liver broth, the size of an ice cube, is enough to add a rich beefy flavor to a cup of soup.By concentrating beef liver broth with these herbs and spices, and freezing it in cubes, you will have your own condiment ready anytime in the form of frozen cubes.I tested the broth four ways: without herbs or spices, with onion, with onion and garlic and spices, and with onion, garlic and spices and soy sauce. Here is the winning recipe.After the flavor has been extracted, the simmered beef liver and Canadian bacon are mixed with breadcrumbs and herbs to make great liver dumplings for salads, sandwiches and other dishes.#CA2025