Fish soup in refreshing broth

This dish was inspired by a Bon Appetit vid I watched recently where Zaynab Issa made a 5-ingredient soup featuring store bought dumplings. I've always steamed or fried my dumplings (known in our house as pot stickers), so this came as a revelation. I immediately turned to my Asian food guru-of-the-moment (a.k.a. Marion Grasby) to see if she's made one, and it turned out she has. And so, armed with these two sources, I cobbled up my own pot of soup using techniques from each. The result was warm, soothing, light yet satisfying, and totally wonderful on a cold January night.

I kept the broth very simple with minimal seasoning (no salt or pepper) to better enjoy the fresh taste of clams. Love the addition of fresh parsley. A soothing and easy soup to make ❤️

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.

It's often said that vitamin C from potatoes are strong against heat. I felt that throwing away the broth was a waste, so I made soup out of it. I always make this on any day I make potato salad.You can mince vegetables such as onion, carrot, cabbage - whatever you like - and add to the soup as well. Recipe by Hoink

This is a simple and delicious vegetable soup. Even kids who don't like vegetables might enjoy this!The origin of this recipeI wanted to eat vegetable soup, so I made this. Even my kids, who usually dislike vegetables, will eat it. The ingredients are chopped finely so that even small children can eat them easily. You can adjust the types and amounts of vegetables as you like. If it's too bland, add more chicken broth and salt and pepper. Just for reference.

I wanted to make something hearty and healthy for my toddlers. The bone broth takes some time to stew... I like to let it cook overnight and then prep the rest of the soup the next day. You can always substitute the bone broth for packaged chicken or bone broth from store to save time.

The chicken broth from "Moist Boiled chicken" was very tasty. I wanted to eat a seasonal soup made with the broth, so I came up with this recipe.If you use a whole pack of bean sprouts, your soup will be full of them, so please adjust the amount to your liking.Since the broth is delicious, you don't need to add that much salt. Add in your favourite vegetables! Recipe by Satoyoko

This was an egg-drop soup that I made as baby food for my children, but they still love it even now that they are grown-ups. When I don't have cooking liquid from boiling chicken, I use Chinese chicken stock granules. Making the eggs fluffy is key to the delicious taste of this soup!The katakuriko slurry can be made by dissolving the katakuriko in twice the amount of water - water (2 tablespoons) + katakuriko (1 tablespoon). Add it gradually and slowly while stirring the soup (do not add it all at once) until reaching your preferred thickness. You don't need to use the whole amount. Add the eggs after the soup has thickened. Recipe by Heartful Kitchen Rei

This is a recipe I've always done with chicken broth. Usually I use premade broth from the store which will cut down on the time significantly. However if you have the time and a turkey carcass lying around, why not spend the time to make a delicious broth. You can use the broth to make other things as well (see my Bun Rieu recipe).

I turn the leftover of https://cookpad.wasmer.app/us/recipes/3539059-caramelized-onion-using-slow-cooker-2-ingredients to this soup. It is delicious and very simple.

When boiling or poaching Chicken for use in another dish, you might as well create a nice vegetable soup with it.

We don't have any girls in our family, but I make this for my mother's birthday every year, which is the same day as the Doll Festival.Perform Steps 6-7 quickly. After removing the sand from the shells, they will be quite slippery when you wash them, but please wash them very well. There was one time where I got my finger caught in a shell! Be careful! For 4 servings. Recipe by sweet_rose

The broth from burdock root and maitake mushrooms is exquisite. Although it's Yamagata-style, it was well-received by people in the Kanto region too. The seasoning ratio is an easy-to-remember 1:1:1.The origin of this recipe: Sometimes I crave my mother's cooking. But I often forget what goes into it, so I decided to write it down. It's a bit self-indulgent, but it's delicious, and I want everyone to try making it.At our house, we make this on New Year's Eve, eat it with soba noodles to ring in the New Year, and also enjoy it as ozoni soup for the New Year.

Today, I'm sharing a recipe for braised chicken noodle soup with a fragrant broth. It has quite a few ingredients, but it's very easy to make. Just put everything in the pot, braise for an hour, and it's ready to eat. This dish fills the house with a wonderful aroma, like stepping into a noodle shop. The broth has a rich flavor, perfect for cold weather. A tip for those in colder climates: warm your bowl in the microwave for about 30 seconds before serving. Video tutorial: https://www.youtube.com/c/CaptainCoriander

Leftover chicken skin also makes a delicious soup. This is a great way to use up all parts of meat.Once you add the mizuna, turn off the heat and it will cook through. It will keep a crunchy texture, retain its vibrant color, and be delicious. Recipe by Heartful Kitchen Rei

For cold nights, sick nights, or when you are just craving a hot and hearty meal.

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.

Quick, easy and hearty #dormfood poured over hot rice in a bowl.

I bought ramen noodles for cheap, which was good, but it didn't come with soup, so I made it.If you add beni-shouga red pickled ginger on top, it will be even more tonkotsu-like. For 2 servings. Recipe by altus99

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.

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.

I prepared these hamaguri clams the same way I would if I was making clam chowder!!I heard a rumor that hamaguri clams don't eat sand.....so it's probably be okay not to degrit...I didn't have time, so I didn't degrit and they came out fine!Simply tying the mistuba stems and placing the mitsuba in the soup makes the soup look so much nicer. Recipe by Nikoru mama

If you don’t feel like cooking an extensive prepped meal, do this and you’ll thank me.Entire dish is 529 Calories.

Craving sweet, tender vegetables that melt in your mouth? This vegetable soup is always my go-to. It's easy for kids to eat, adults love it, and it's healthy. This recipe is mild in flavor, focusing on easy consumption.

It's made with the broth from boiling chicken or chicken skin. It tastes better to use kimchi that's become a bit sour.Please bring the soup to a boil, turn down the heat, then swirl in the beaten egg. If you stir it too much or if the temperature is too low, the soup will become cloudy, so please be careful! Recipe by Heartful Kitchen Rei

Fish Soup

This soup is traditionally made with shark in Portugal, but you can substitute it with any other fish that is similar to shark. My mother does this recipe often. If you think it's in need of more vinegar add more bit by bit until you reach your desirable taste, likewise with the other ingredients, but this is how I prefer mine.

I wanted to make some refreshing salty ramen which uses chicken broth as the base, but I made a recipe that combined two fish broths. The ingredients are just things I had on hand and the amounts are just approximate. I had bought delicious looking bonito flakes for the New Year's celebration.For the most part, just keep the heat on low. Don't let the water come to a full on boil. The dried clams that I bought from Chinatown release a great flavor. Recipe by Masaomasao

A hearty and spicy soup inspired by the traditional zuppa di pesce /seafood soup. The flavors develop over time, so be careful with the heat!