From Marumo’s Clam cooksnap! I did have the ingredients, but had to guess the quantities for my own taste. I started out far too spicy, then tempered the spicy clam broth with sherry wine, mosambi limes and coconut cream. Here are both versions. Thank you Marumo!

I started doing this for a friend who has senior dogs with joint and inflammatory issues. This recipe has no seasoning as for dogs. It can easily be seasoned and used for soups and stews fir humans.

Soup scooped over rice, that's how we like it! Try this healthy and light dish especially on chilly days. Although we eat it during summer too. HeeeheeYou can get a Tamarind soup base (Knorr) at Asian or Filipino shops or you can also use the Thai Tamarind paste :) I have not tried it with Lemon or Lime, I think it would work, as the soup needs to have a hint of acidity/sourness...lemme know?#veggies

DASHI is a foundation of Japanese dish and it has savory taste. You can cook Miso soup easily to use dashi. This recipe is the easiest way to cook dashi!

Healing and healthy make sure everything in this recipe is organic

Very easy to make, just buy tamarind soup mix (see pic) in Asian/Filipino stores. But when I was a kid, I'd see my mom squeezing out the juice from real tamarind fruits just to make this dish. It was my favorite dish as a child.Choose pork cuts with bones, as this makes the broth richer.

I love the natural sea taste of Mussels in Broth with a little ginger, Filipino style, no need for white wine. :) Same goes with clams.In Manila, we eat it with rice, where we wet the rice generously with its soup. Delicious! This can be served as an Entreé too or as a side.

Brainfood! This broth recipe alters the flavor of beef liver into a mild truffle mushroom broth. Beef liver contains more of the brainfood called choline than any other food, and a pinch of turmeric helps deliver the choline from the bloodstream to the brains. With golden colored clear truffle broth as a base, we make dinner, luncheon and children soups that every body likes.

Red, white and yellow swiss chard is delicious this time of year, fragrant and full of taste to add to slowly simmering clear beef broth with celeriat root, parsley and carrot. No other spices or herbs or flavorings added.

If you like the tartness of Thai Tom Yum then you will like this dish. If you can't take the heat of Tom Yum then you will like this better! Lol. Filipino Sinigang can be made with prawns, pork, beef or fish.Salmon is the only seafood I like in Sinigang. Other people prefer Milkfish, Tilapia or Shrimp. For salmon, you can use salmon steaks, the belly part (fave!), or even the head. In this cook, I used the head.

This recipe is very Japanese dish, like one of the Japanese kaiseki. Simmered in lightly seasoned broth for a little bit longer time (about 20 ~ 30 mins) with a low heat. Eat with the thickened broth. For your taste, when thickening, you can add a small quantity of sake and soy sauce. It's also good to have cool tofu with warm thickened broth.

My husband asked me to cook a tasty salt hot pot at home. After many trials, I settled on this recipe.I considered the amount of the water the vegetables release into the soup and made a more concentrated dashi stock for this. Adjust the seasonings with salt to taste. Tofu and burdock roots are nice as well. Do not leave the kombu in after the stock has come to a boil because it will give a strong fishiness and a slimy substance called alginic acid. It'll ruin the taste of the soup. For serving 2 to 4. Recipe by Ryo---ko