Basic soup stock in Japan is amazingly easy to make. Use Dashi for various Japanese dishes.#soup #dashi #bonito #kombu

MY VERSIONFLAVOURFULL STOCK /SOUPWITH LEFTOVER BONESINSPIRED BY ERIC TEO MAGAZINELOVING IT

I made this because I wanted to have a delicious bowl of miso ramen.The key is to parboil the bones well to remove the gaminess. If you cook the soup with the lid on, undesirable odors tend to get trapped, so be sure to cook it uncovered! Recipe by Cooking S Papa

MY VERSIONLEFTOVER SHRIMP SHELLFOR STOCK / SOUPLOVING IT

Great comfort soup for when you're sick with a cold :)

Pot au feu is a French hot pot. It's not a fancy dish at all, but in the cold of winter I feel like eating something like this. The only seasoning is salt. In France they don't add instant soup stock either.Have you ever made pot au feu and thought there's something lacking? And you may have added instant soup stock and other things. But if you cook it in the moisture that comes out of the vegetables only, the flavor will be very rich.And by letting it cool down once, the umami (glutamates) will be concentrated. It's the same reason that curry is more delicious the next day too. Recipe by pogue

This is my family soup stock recipe. It doesn’t take hours to make and the result you get is rich and tasty soup stock that can be used in many soup recipes. This chicken soup stock is very versatile. You can use it for many Asian soup and noodle recipes. After cooking the soup stock, you can add some salt to taste or leave it as is and season it later when you use the soup stock for other recipes. This soup stock can be stored in the refrigerator for up to a week. Or you can freeze it so it can last longer. Make sure to take out the bones and veggies before storing your soup stock.

a delicious vegetarian soup

This is a vegetable soup I always make.Cut the veggies into easy to eat pieces.I always cut them into bite sized pieces, but this time I cut them into 1 cm dice, and it was very easy to eat.Tomatoes are delicious in this. For 4 servings. Recipe by Sakusumi mama

MY VERSIONA FLAVOURFULL PORK WITH ESSENCE OF CHICKENLOVING IT