We're still thick into the social distancing gig so using what we have on hand since our big grocery hall almost 2.5 weeks ago. This soup is RIDICULOUS good

I've made this so many times I've lost count.I make this year-round for breakfast for my mochi-loving husband.If you do up to Step 4 the night before, it's easy to make in the morning.For the dashi stock, you can just use 1 tablespoon of dashi stock granules in 5 cups (1000 ml) of water.When adding salt in Step 4, be sure to taste it while you add it since different types of salt have different levels of saltiness.If you have mari-bu (decorative ball shaped fu) the soup becomes very New Year-sy and festive. For 2 to 3 servings. Recipe by ruruchirin

I wanted to make a simple yet hearty soup with suiton (wheat dumplings) for the cold-weather, using just a few ingredients that the children would love.From Step 7 on, make sure the soup doesn't come to a boil by heating over low.In Step 8, the photo features dropping in the dough with one spoon because I was holding the camera in the other hand, but it's easier to do if you use two spoons. For 4 servings. Recipe by caramel-cookie

This soup is rich in calcium from the milk, has lots of vegetables, and is very hearty, so I make it whenever I'm strapped for time (there's no root vegetables so it cooks up quickly).It's like a soup curry, and I like it.You can use pork instead of chicken- whichever you prefer.You don't have to add chili pepper.Since the chili pepper is hard to spot in the red soup, you can remove it before adding the tomato at Step 4. For 3 to 4 servings. Recipe by putimiko

A friend of me sent me some dried scallops, and I wanted to turn them into something tasty. My city is getting colder at night (for our standard, that is. I live in the biggest archipelago in the world) so I wanted to make something warm. This dish is very simple and tasty. Adjust the salt to your liking. You might want to add more, but I think a pinch is enough.

If you don't want to eat chicken feet, don't add chicken feet.Additionally, chicken blood is traditionally added when the stripped meat is added back to the pot. This is optional and we didn't add any in this recipe.Apparently this dish is very specific and if you don't add the krachai it's not technically ขนมจีนน้ำยา. I was told that there aren't alternatives to this ingredient.I was also told that you can't live without krachai, so I recommend that you take a trip to your local Thai grocery store frozen section. If not, your life is incomplete (sorry).

This is another take on banana sweet soup, prepared a bit differently but still capturing the delicious essence of the dish.

Received some giant pork meatballs as a gift from the 100-Year Market—let's make something delicious!

About 15% of Taiwan’s population is the Hakka or Ker Jia people and they are known to have a solid and unified community with many wonderful and distinctive culture. One of the famous hakka food known is Ban Tiao which is Flat Rice Sheet cut up into strips. Ton Ban Tiao is the soup version of this flat rice strips. In this video, I will show you how Ton Bao Tiao is made. Since it is made of flat rice noodle, it is also gluten free.https://youtu.be/_tv883gHdpU

A must have warm comfort soup for cold season. Beef shank also called cross cut, is one of the most favorite cut I use for making soup and appetizers.

The weather suddenly turned cooler this week, and Dad had been wanting to make hot and sour soup for days. But since Mom knew Dad had to get up early, she volunteered to take on breakfast duty this week ❤️. Finally, today, Dad got to make his hot and sour soup wish come true.The ingredients for this vegetarian hot and sour soup are simple: carrot, enoki mushrooms, wood ear mushrooms, and eggs. Just season with black vinegar, white pepper, soy sauce, sesame oil, and sugar to get that tangy, spicy flavor you like. This version doesn’t use any thickener, since Dad is cutting back on starches. Without thickener, the eggs turn into egg ribbons instead of a smooth egg sheet, and Dad added a bit too many eggs, so it looks a little messy.Luckily, it still tastes great! Add some rice noodles in the morning and it’s a filling meal. After finishing, 501 even asked for more—always a compliment to the cook 🤣.A rough calorie estimate: about 350 Kcal per bowl, with 13g protein, 42g carbs, and 10g fat.