Miso soup is a traditional Japanese soup which is made from miso, fish and seaweed broth and vegetables. People who eat miso soup every day have a 50% less risk of stomach cancer than people who don't as shown in an investigation by the National Cancer Center in Japan.)  Miso soup also works for the prevention of stomach ulcers, ischemic heart disease and cirrhosis of the liver. Soy bean has a lof of essential amino acids, vitamins and minerals. You can put many vegetables in the soup to get even more vitamins. It's good for the skin and dieting.

This side dish is like $12 at a restaurant, but you can make it for less than $2 at home. So make it at home!!!! Use any greens you have in the fridge.

This is the kimchi soup I always make.Use whatever vegetables you like.Cook the Chinese garlic chives as long as you like!Add an egg if you like. Recipe by Paripariichigo

Ghormeh Sabzi (Ghormeh=Sliced Meat, Sabzi=Vegetables) is one of the most popular dishes in Iran. You can find different types of Ghormeh Sabzi around the country. but this one is the most common recipe.Ghormeh Sabzi is normally served beside cooked rice.

If you're ever stranded on a desert island with a piece of bread, an avocado, butter, pepper, and a toaster plugged in to a working power source, you can always make this beautiful breakfast. There may not be enough reception on the island to post a pic of the toast on instagram to impress all your #friends, but a message in a bottle should work just the same.

#challenge contestThe most popular kind of Bengali shukto is the mild,comforting stew with a variety of vegetables.

I think one of the best ways to honor our heritage is through food. As my older kids are part Cuban, I like to include those flavors in our rotation as well.Like many stews, this is a good one to make ahead and freeze for those busy weeknights.If you're averse to pork, you can make this with slightly larger chunks of chicken.Very good arguments are made for and against searing the meat (Step 1) beforehand. I think the best argument for it is the resulting depth of flavor. The best argument against? Time saved. You can do what works best for you and your family on a given day and have a delicious result either way.I've included stovetop and slow cooker instructions below.

I love Chinese food particularly orange chicken. Most of this recipe comes from Ree Drummond (Pioneer Woman). We love her cooking. I added vegetables and increased the sauce. The sauce is the star in this recipe. As with most Chinese food recipes you can change up the vegetables to your liking.

With only two family members, one packet of bean sprouts always seems to be too much...this is something light and fresh that you can make quickly with the leftovers.The amount of broth might seem scarce at first, but as it cools down, the juice from the bean sprouts will emerge. Toss right before serving. Recipe by Hani-*hani-

Mixed Vegetables Salad with Spiced Grated Coconut .Spiced Grated Coconut: Mix the grated Coconut with ground spices, and sauted or steam for 15 minutes until cooked. Remove and allow to cool. You also can use any of vegetables what you like 😍#salad #saladcontest

As with any stir fry, you can use whatever veg you like - roughly 2 cups' worth. I just used onion, celery and carrot because that's what I had on hand, but they also happen to be some of the most accessible and inexpensive veg most of us can buy.If you've never bought oyster sauce before and don't have an Asian market nearby, you can probably find it in the Asian section of your local big box grocer (including Walmart), Trader Joe's, Whole Foods, Cost Plus (World Market), and, of course, online. If you're wary of trying oyster sauce because you hate oysters, I can assure you it doesn't taste much like oysters at all, and it's a quite delicious and versatile condiment that adds a deep, ever so slightly smoky, somewhat soy sauce like saltiness to your dishes.Whether you use the traditional or cold, shallow water start method of boiling pasta, I suggest starting that step before you prep your veg so you can work more efficiently. Of course you have to be mindful to watch the pasta and take it off the heat before it gets overcooked, but since this dish mimics chow mein, and chow mein is a a softer kind of noodle, you have a little leeway.

Prawn cooked with dal and veggies. This is one of the authentic recipe of Odisha. Though Dalma has lots of varieties, one of the varieties is chingudi dalma the recipe is very easy and full of flavours.#favourite